Roti John: The Southeast Asian Omelet Sandwich
A crispy baguette fused with a seasoned meat omelet, offering a perfect balance of texture and savory depth.
25 min
Easy
Malaya
2 servings
The story behind
I’m happy to share this recipe with you; it has a fascinating background rooted in the street food culture of Malaysia and Singapore. The Roti John is a unique fusion dish, known for the technique where the bread is pressed directly onto the omelet as it cooks on the griddle. It is an excellent choice for a light dinner or an afternoon snack. I recommend serving it with a refreshing drink, like iced tea, to complement the subtle spice of the curry. It’s a simple yet deeply satisfying meal that’s perfect for sharing.
Instructions
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1In a skillet with a bit of oil, sauté the ground beef with onions and curry powder until fully cooked and fragrant.
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2In a bowl, combine the meat mixture with the beaten eggs and stir well.
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3Slice the bread lengthwise, keeping one edge attached so it can be opened flat.
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4Melt butter in the skillet and pour the egg-meat mixture into a strip the size of the bread.
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5Place the bread open-faced directly onto the wet egg mixture, pressing down slightly with a spatula.
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6Once the egg is set and fused to the bread, flip it over to toast the crust for a minute.
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7Remove from the heat, drizzle with your preferred sauces, and cut into sections before serving.
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