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Preparation and Presentation
The minced meat, sardines, egg and chopped onions are fried on a frying pan and then placed into the cavity of a baguette halved lengthwise. The whole baguette is then briefly pan-fried on the frying pan and then served after being cut into several portions. A variant is to place the minced meat, onions and sauce inside the baguette, then baguette dipped into beaten egg, and the whole then panfried on the frying pan.
'Roti' is the Hindi, Urdu and Malay word for bread, and more generally for any bread-based or bread-like food, including sandwiches and pancakes. The origin of the 'John' in the name is allegedly due to the Western origin of the Baguette and the tomato sauce used in the dish.
Historically authentic, original "roti john" created by a trader who hails from Malacca conceived and created the recipe "bread john" in 1983 in the village of Pantai Kundur, Melaka. Over time, other traders took advantage and modifying recipe "bread john" for their respective futures market until now.
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