Roti John

This popular street food in Singapore and Malaysia brings together an impressive line-up of ingredients: minced meat, a freshly cooked omelette, cheese, iceberg lettuce and lashings of sauces on a soft hotdog roll.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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Ingredients

• 2 tbsp vegetable oil
• 1 onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 100 g beef mince
• 2 tbsp chilli paste
• 6 eggs, beaten very well
• 4 spring onions, sliced
• salt and pepper, to season
• 25 g softened butter
• 2 long hot dog rolls, split in half lengthways leaving a hinge

To serve

• 4 slices tasty cheese
• ¼ head iceberg lettuce, shredded
• 1 Lebanese cucumber, very thinly sliced
• ½ small red onion, very thinly sliced
• Japanese mayonnaise
• tomato sauce (ketchup)
• sriracha

Instructions

1. Heat a medium frying pan over medium heat and add the vegetable oil, onion and garlic. Fry until fragrant, then add the mince and chilli paste. Once the meat is browned and cooked through, remove from the pan and allow to cool slightly.
2. Combine the beaten egg, spring onions and mince mixture and season well with salt and pepper. Heat a large frying pan over medium heat and grease with some of the butter. Pour or ladle half the egg mixture into the pan in roughly the shape of a split hot dog roll. Place a hot dog roll on top and butter the top of the roll. Fry until the egg is cooked, then flip the mixture and fry the top of the bun until lightly toasted. Remove from the pan and repeat with the remaining egg mixture and hot dog roll.
3. Fold in any omelette edges, then top with cheese, lettuce, cucumber and onion. Drizzle with mayonnaise, tomato sauce and sriracha.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Snacks

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G