Roti John
This split French loaf fried with spicy eggy omelette is found at Malay stalls at the hawker centre. Its name translates to "John's Bread" and may have its beginnings with the Malay and Indian locals in Malaysia and Singapore adapting this western fare to suit their own palates.
Serves 2
1 French loaf, slit lengthwise to form a book
2 tablespoons ground beef
1 onion, finely diced
1 teaspoon sambal (chilli paste) or curry powder
1 green chilli, finely diced
3 eggs
Oil for frying
Salt to taste
Chilli dip sauce
1/4 cup tomato ketchup
1/4 cup chilli sauce
1/4 cup water
1 teaspoon sugar
Pinch of salt
Squeeze of lime
For the chilli dip sauce – In a saucepan stir in the tomato ketchup, chilli sauce, sugar and water. Simmer for five minutes until the sauce thickens. Season with salt and lime. Remove and set aside.
For the Roti John – In a bowl beat the egg with the ground beef, onion, chilli, sambal and salt. Heat a large frying pan and add oil. Pour in the egg mixture and place the French loaf face down onto the egg. Press the bread down with a spatula and fry for 2 minutes. Turn the bread over and fry for a couple of minutes to crisp the outer crust. Fold the loaf, remove from pan and cut into portions. Serve with chilli dip sauce.