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Roti john

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Roti john
‏روتي جون‎‎‎
A plate of roti john
CourseMain course (breakfast), sometimes as snack
Place of originSingapore[1][2]
Region or stateSoutheast Asia (Indonesia, Malaysia and Singapore)
Serving temperatureRoom temperature
Main ingredientsMinced meat, onion, egg, tomato-chilli sauce and a baguette-type loaf

Roti john is an omelette sandwich which originated in Singapore in the 1960s or 1970s. It has since become a popular street food dish in Singapore, Malaysia and Indonesia.[2][3][4][5][6]

Origin

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Roti comes from an Indian term for a round flatbread, used more generically to describe a bread sandwich of any shape.[2][3][4] The origin of "John" within the name of the dish has not been definitively proven, but may derive from British use of the first name John to address any male person, especially when that person's first name is unknown, difficult to remember or difficult to pronounce, thus a name that may have been used by British armed forces members to address native vendors in British Malaya or vice versa.[2][3] Oral sources have claimed that the dish and name originated with a Malay cook who lived in Singapore during the early 1970s.[7] In 1976 a stall in the Taman Serasi hawker centre began serving the dish, after obtaining the recipe from another hawker. The stall's popularity led its version to became widely associated with the dish. It moved to Serangoon Garden Market in 2001.[8]

Preparation

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The sandwich is made with a baguette-style bread loaf with a filling of egg, onion and minced meat (commonly chicken, sardines or mutton). It is fried and may be eaten with a spicy condiment such as chilli sauce.

Roti john prior to frying.

See also

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References

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Wikimedia Commons has media related to Roti john.
  1. ^ Naleeza Ebrahim; Yaw Yan Yee (2006). Singapore. Marshall Cavendish. p. 232. ISBN 978-981-232-922-6.
  2. ^ a b c d Bonny Tan. "Roti John". National Library Board, Singapore. Retrieved 22 October 2018.
  3. ^ a b c Jaime Koh; Stephanie Ho (22 June 2009). Culture and Customs of Singapore and Malaysia. ABC-CLIO. pp. 98–. ISBN 978-0-313-35116-7.
  4. ^ a b Wendy Hutton (15 November 2013). The Little Malaysian Cookbook. Marshall Cavendish International Asia Pte Ltd. pp. 45–. ISBN 978-981-4516-92-1.
  5. ^ Jean Duruz; Gaik Cheng Khoo (18 December 2014). Eating Together: Food, Space, and Identity in Malaysia and Singapore. Rowman & Littlefield Publishers. pp. 93–. ISBN 978-1-4422-2741-5.
  6. ^ "7 Roti Long John Paling Enak di Jakarta, Porsinya Puas Banget".
  7. ^ Rajagopal, Pakirisamy. "Oral History Interview On The Origins Of 'Roti John', Recorded in 2002". Archivist Pick of the Week. National Archives of Singapore. Retrieved 21 August 2019.
  8. ^ Tan, Bonny (2016). "Roti John". Singapore Infopedia. Archived from the original on 3 November 2021. Retrieved 22 September 2021.
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