How to Make Singaporean Roti John Fried Bread with Mutton and Egg Asian Cooking Recipe Cuisine

Singapore Roti John Fried Bread with Mutton and Egg

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

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.

Enjoy..

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