News
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..
Sample Block Quote
Nam tempus turpis at metus scelerisque placerat nulla deumantos sollicitudin delos felis. Pellentesque diam dolor an elementum et lobortis at mollis ut risus. Curabitur semper sagittis mino de condimentum.
Image Gallery
Sample Paragraph Text
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi ut blandit risus. Donec mollis nec tellus et rutrum. Orci varius natoque de penatibus et magnis dis parturient montes, nascetur ridiculus mus. Ut consequat quam a purus faucibus scelerisque. Mauris ac dui ante. Pellentesque congue porttitor tempus. Donec sodales dapibus urna sed dictum.