Roti john

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Roti john
Roti John - served.jpg
A plate of Roti john
Place of originMalaysia, Singapore, Brunei and Indonesia[1][2]
Region or stateMalay Peninsula[2]
Created byMalay[2][3]
Serving temperatureRoom temperature
Main ingredientsMinced meat, onion, egg, tomato-chilli sauce and a baguette-type loaf.

Roti john is an omelette sandwich founded by a Malay who lived in Malaya (Now Malaysia) and Singapore during the British colonial times before being widely popular throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food.[2][3][4][5][6]


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.[2][3][4] The origin of john in the name is allegedly due to the Western origin of the baguette and British colonial rule in British Malaya and Singapore island.[2][3]


The ingredients include minced meat (chicken or mutton), onion, egg, tomato-chilli sauce and a baguette-type loaf.

Preparation and presentation[edit]

Roti john prior to frying.

The minced meat, egg and chopped onion mixture is poured into a frying pan and then split long, soft rolls are pressed into the mixture. When the egg is set, the whole roll is then flipped over to toast the other side. The roti is lifted onto a plate, liberally spread with salad, chilli sauce and mayo, before being cut into several portions. A variant is to place the minced meat, onions and sauce inside the baguette, dip the baguette into beaten egg, and then fry the whole in a frying pan.

In Malaysia, beef, mutton, sardines and other variations have been added.

See also[edit]


  1. ^ Naleeza Ebrahim; Yaw Yan Yee (2006). Singapore. Marshall Cavendish. p. 232. ISBN 978-981-232-922-6.
  2. ^ a b c d e f Bonny Tan. "Roti John". National Library Board, Singapore. Retrieved 22 October 2018.
  3. ^ a b c d Jaime Koh; Stephanie Ho (22 June 2009). Culture and Customs of Singapore and Malaysia. ABC-CLIO. pp. 98–. ISBN 978-0-313-35116-7.
  4. ^ a b Wendy Hutton (15 November 2013). The Little Malaysian Cookbook. Marshall Cavendish International Asia Pte Ltd. pp. 45–. ISBN 978-981-4516-92-1.
  5. ^ Jean Duruz; Gaik Cheng Khoo (18 December 2014). Eating Together: Food, Space, and Identity in Malaysia and Singapore. Rowman & Littlefield Publishers. pp. 93–. ISBN 978-1-4422-2741-5.
  6. ^