 A plate of roti john | |
| Course | Main course (breakfast), sometimes as snack |
|---|---|
| Place of origin | Singapore [1] [2] |
| Region or state | Southeast Asia (Indonesia, Malaysia and Singapore) |
| Serving temperature | Room temperature |
| Main ingredients | Minced 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]
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]
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.
Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Hokkien mee, literally "Fujian noodles", is a group of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Motabbaq is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Yemen, Indonesia, Malaysia, Thailand and Singapore.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Fish head curry is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
Chwee kueh, also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.
Kaya toast is a dish consisting of two slices of toast with butter and kaya, commonly served alongside kopi and soft-boiled eggs. The dish was believed to be created by Hainanese immigrants to the Straits Settlements in the 19th century while serving on British ships.
Kueh Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish, that is often consumed during Chinese New Year or tea parties. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded jicama and carrots, and usually these two dishes are sold by the same stall in hawker centres.
Roti jala, roti kirai or roti renjis is a popular Malay and Minangkabau tea time snack served with curry dishes which can be found in Malaysia,Indonesia and Singapore. This is a very traditional Malay dish that is usually homemade and served at events such as weddings and festivals. It is usually eaten in sets of three to four pieces with curries, especially chicken curry, as a substitute to rice.
Roti canai, or roti prata, also known as roti chanai and roti cane, is an Indian flatbread dish found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese.
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in Malaysia and Singapore, where the cuisines served are typically those derived from Indian Muslim and Pakistani cuisines, unique to the region.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
Roti bakar, also known as roti kahwin, refers to a type of toast bread in maritime Southeast Asia, usually prepared with grilled white bread, in both the Indonesian and Malay languages. The dish is a popular breakfast food as well as tea time snack in countries like Brunei, Indonesia, Malaysia and Singapore. Historically, roti bakar was grilled or toasted by using charcoal as a heat source in many communities throughout the region, though this practice has dwindled with the advent of modern technology.
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