Saturday, August 14, 2010

Roti John - Baguette with Minced Chicken Omlet

Roti John

This is quite a typical supper or breakfast fare in Singapore or Malaysia - well at least for me. It's good for sharing over a cup of Ice Teh Limau or Kopi and it's available in different flavours like mushroom and cheese, mutton, or chicken. I'm opting to do a chicken version here and this was with the baguette I made myself. You can always use those store bought ones too or I'm thinking, those hot dog breads would work too? There is a story behind this though and you can read about it here.

Half a baguette, sliced lengthwise
Half an onion, diced
Half a chicken breast, minced
1 egg
salt and pepper to taste
butter for fry-toasting the bread
Cooking oil

Ingredients for Roti John

  1. Heat a pan and add some butter and cooking oil for toasting the bread first. Place them face down over medium heat until they are golden brown and crispy.

    Toasting the bread first

    Toasting the bread first
  2. Take the bread out of the pan while you prepare the omelet. First add the onions to sweat until soften, then add the minced chicken being sure to separate them with your spatula so they are not all lumped together. Season with some salt and pepper and turn the heat down to low.
  3. Pour the beaten egg (lightly season with salt and pepper too) into the chicken and onion mixture and try to have the meat mixture piled in the center of the pan. Then, quickly place the bread over the egg mixture and seal the egg mixture to the bread by pressing the bread down and pushing any excess egg mixture as tightly round the bread as possible.

    Sealing in the Roti John
  4. Turn the heat to medium again and once the bread and egg mixture has set, you can flip it over and fry the bread on the other side too.
  5. You can prepare a sweet chili and ketchup mixture by just mixing it together, adding a little water if it's too thick. Serve hot with your very own Roti John!

    Roti John by Swenglish Singlish

    Roti John with minced chicken

No comments:

Post a Comment