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|Place of origin||Singapore, Malaysia|
|Region or state||Southeast Asia|
|Serving temperature||Room temperature|
|Main ingredients||Minced meat, onion, egg, tomato-chilli sauce and a baguette-type loaf.|
|Cookbook: Roti john Media: Roti john|
Preparation and presentation
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, then baguette dipped into beaten egg, and the whole then pan-fried on the frying pan.
In Malaysia, beef, mutton, sardines and other variations have been added.
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 john in the name is allegedly due to the Western origin of the baguette and the tomato sauce used in the dish.
Multiple theories about its origin exist, the earliest tracing it to food hawkers in Singapore in the 1960s or 1970s. The dish spread to Malaysia via Tanjung Kling, Malacca, as early as 1976–1978.
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