Roti John Recipe

Had another bash at Roti John yesterday and it turned out much better that the one I did on the weekend. Ahhh.. the delights of roti john. This true-blue Singapore Malay dish always hold special memories to me ~ after a rigourous ECA session at RGS in the 80s, we would always trooped down to Taman Serasi Food Centre (now sadly defunct) next to Botanic Gardens for roti john, soursop juice and soto pedas.

The roti john was from Shukor Stall - the birthplace of this dish. Apparently the stallholder's dad created the dish for angmoh customers living/working in the area. Little did he know it would be a legend, with mentions on the Makansutra.

I intended to take photos as I went along but totally forgot to do so. Hope to post some photos later on. So here's my version :

Roti John

Minced meat (about a handful)
Clove of garlic
3- 4 Eggs
2 long Baguette
Salt + Pepper
a tiny bit of curry powder
Chicken stock cube (can omit this)
Spring onions (cut really small)
Chilli (cut small or omit if you don't like it hot)
red onion - sliced
oil (less oil if meat is quite fatty)


Heat oil in pan and throw in garlic. Put the mince in. Season with pepper and fry the mince until quite dry. Set aside. Beat the eggs. Mix in the spring onions, chilli, onion & mince. Season with curry powder, salt, pepper and chicken stock cube.

Sliced the baguette longwise. Once frying pan is hot with a tiny amount of oil, slather the egg-mince mixture onto the baguette and grill them on the pan, egg-mince mixture face down. Press the baguette down so that the egg mixture is well cooked. Flip over to brown the other side of the bread.

Serve hot with sliced cucumber, a slice of cheese in between, sweet chilli sauce or ketchup. It keeps well for a few hours and just need crisping in a hot oven. Sedap!!!!