How to Make Singaporean Roti John Fried Bread with Mutton and Egg Asian Cooking Recipe Cuisine
Recipe Makes for 4-5 Servings:
250 g (1¼ cups) ground lamb or mutton
1 small onion, chopped
2 cloves garlic, finely minced
4 tablespoons chopped fresh coriander leaves (cilantro)
½ teaspoon ground cloves
¾ teaspoon ground cinnamon
½teaspoon ground nutmeg
¾ teaspoon ground black pepper
1 teaspoon salt
1 medium baguette-type loaf (such as a bâtard)
5 eggs
2 tablespoons oil
Bottled sweet chilli sauce, sliced tomato and cucumber, to serve
Directions:
Mix the lamb with the onion, garlic, coriander leaves, clove, cinnamon, nutmeg, black pepper and salt. Refrigerate for 1 hour.
Cut the bread loaf into half horizontally, then cut each half into 3 or 4 pieces. Set aside, uncovered, to dry out slightly.
Beat 2 of the eggs and set aside. Crack the remaining 3 eggs into the meat mixture an mix loosely—it should be sloppy and uneven in texture.
Lightly grease a large skillet with a little of the oil and set over medium-low heat.
Brush the cut sides of a piece of bread with some of the beaten egg, then coat the bread with a layer of the meat mixture, pressing it gently into the bread to form a smooth coating.
Place bread in the pan, face down, and fry for 8–10 minutes, turning after 5 minutes, so the meat is browned and the bread is crisp. Repeat with the remaining bread and meat mixture. Do not crowd the pan; fry in 2 or 3 batches.
Serve hot with the bottled sweet chilli sauce, tomato and cucumber on the side.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
250 g (1¼ cups) ground lamb or mutton
1 small onion, chopped
2 cloves garlic, finely minced
4 tablespoons chopped fresh coriander leaves (cilantro)
½ teaspoon ground cloves
¾ teaspoon ground cinnamon
½teaspoon ground nutmeg
¾ teaspoon ground black pepper
1 teaspoon salt
1 medium baguette-type loaf (such as a bâtard)
5 eggs
2 tablespoons oil
Bottled sweet chilli sauce, sliced tomato and cucumber, to serve
Directions:
Mix the lamb with the onion, garlic, coriander leaves, clove, cinnamon, nutmeg, black pepper and salt. Refrigerate for 1 hour.
Cut the bread loaf into half horizontally, then cut each half into 3 or 4 pieces. Set aside, uncovered, to dry out slightly.
Beat 2 of the eggs and set aside. Crack the remaining 3 eggs into the meat mixture an mix loosely—it should be sloppy and uneven in texture.
Lightly grease a large skillet with a little of the oil and set over medium-low heat.
Brush the cut sides of a piece of bread with some of the beaten egg, then coat the bread with a layer of the meat mixture, pressing it gently into the bread to form a smooth coating.
Place bread in the pan, face down, and fry for 8–10 minutes, turning after 5 minutes, so the meat is browned and the bread is crisp. Repeat with the remaining bread and meat mixture. Do not crowd the pan; fry in 2 or 3 batches.
Serve hot with the bottled sweet chilli sauce, tomato and cucumber on the side.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..