Easiest Way to Prepare Speedy Roti John

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The ingredients needed to make Roti John:

1. Make ready Simple Sambal:
2. Make ready 10 g Dried Chilies,
3. Prepare 10 g Shallots Coarsely Chopped,
4. Get 1/2 Red Onion Coarsely Chopped,
5. Make ready 3 Cloves Garlic,
6. Prepare 1/2 Inch Ginger,
7. Make ready 1 Candle Nut / Macadamia Nut,
8. Make ready 1 TBSP Belachan,
9. Get 1 TBSP Tamarind Paste,
10. Get Pinch Sea Salt,
11. Get Palm Sugar, 1 TBSP Adjust To Preference
12. Make ready BBQ Sambal Sauce:
13. Prepare 1 Green Bell Pepper,
14. Get 2 TBSP Canola / Peanut / Vegetable Oil,
15. Make ready 1/2 Red Onion Sliced,
16. Prepare Celery Coarsely Sliced, 2 Ribs
17. Prepare 3 Cloves Garlic Coarsely Sliced,
18. Get 1/8 Cup Palm Sugar,
19. Get 1 Bay Leaf,
20. Get 1 TBSP Dijion Mustard,
21. Make ready Simple Sambal, 2 TBSP Adjust To Preference
22. Take 1.5 Cup Tomato Ketchup,
23. Prepare 1 TSP Worcestershire Sauce,
24. Make ready 1/8 Cup Pure Honey,
25. Get 1/8 Cup Balsamic Vinegar,
26. Make ready Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
27. Make ready Roti John:
28. Take 300 g Chicken Thigh Ground,
29. Take 3 Eggs,
30. Get 1 TSP Madras Curry Powder,
31. Get Sambal, 1 TBSP Adjust To Preference
32. Get Pinch Sea Salt,
33. Prepare Pinch White Pepper,
34. Make ready Canola / Peanut / Vegetable Oil, For Toasting
35. Take 2 Good Quality Baguette,
36. Get Kewpie Mayo, For Spreading

At home, you can switch up your breakfast repertoire by making your own roti john. The pan or griddle must be hot before you pour in the egg. A Malaysian Roti John is generally pick up on the way by Malaysians back home from a night out in Malaysia from a street vendor, and Roti John is delicious. Roti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore.

Instructions to make Roti John:

1. Pls visit: https://www.fatdough.sg/post/madras-curry-powder for the Madras curry powder.
2. Prepare sambal. - - Soak dried chilies in a bowl of hot water until softened. - - Deseed the chilies. You can leave the seeds on to your preference. - - Transfer into a blender.
3. Add in shallots, onion, garlic, ginger and candle nut. - - Blitz until smooth paste forms. - - In a skillet over medium heat, add belachan. - - Break it into pieces.
4. Toast until aromatic. - - Add in the chili paste. - - You can add about 1/2 cup of water into the blender and blitz up all the leftover nooks and crannies. Add into the skillet.
5. Stir to combine well. - - Add in tamarind. Season with salt and sugar. - - Stir to combine well. - - Keep stirring and cooking until most of the liquid has evaporated and the color has darkened.
6. Taste and adjust for seasoning with salt and sugar. - - Remove from heat and set aside. - - Prepare sambal BBQ sauce.
7. Preheat oven to broil. - - Cut the bell pepper into quarters. - - Transfer into a baking tray lined with parchment paper. - - Wack into the oven and bake until charred. - - Remove from oven and transfer into a bowl.
8. Cover with cling film and set aside to cool. - - Once cooled enuff to handle, peel and discard the charred skin. - - Coarsely slice and set aside. - - In a skillet over medium heat, add oil.
9. Once oil is heated up, add onion and garlic. - - Sauce until translucent. - - Add in the roasted bell pepper, garlic and sugar. - - Sauce until well combined.
10. Transfer into a blender. - - Be careful as it is extremely hot. - - Blitz until smooth paste forms. - - Transfer back into the skillet over medium heat.
11. Add in bay leaf, mustard, sambal, ketchup, Worcestershire, honey, vinegar and chili powder. - - Stir to combine well. - - Bring it up to a slow simmer. - - Turn the heat down to low. - - Cover and simmer for 15 mins.
12. After 15 mins, the sauce should be reduced slightly and most of the liquid has evaporated. - - Taste and adjust for seasonings with salt, sugar or sambal. - - Remove from heat and set aside until ready to use. - - It can be kept in the fridge for 7 days.
13. Prepare the Roti John. - - In a bowl, add chicken, eggs, curry powder, sambal, salt and pepper. - - Stir to combine well. - - Slice baguette into halves.
14. Slice lengthwise into halves, but not all the way thru. - - In a cast iron skillet over medium-low heat, add oil. - - Once oil is heated up, add in the egg mixture. - - Try to form the egg mixture into the size of your baguette.
15. Place the baguette onto the egg mixture. - - Press the baguette to adhere to the egg mixture. - - Cook until brown. - - Flip and toast the baguette.
16. Repeat the steps for the remaining baguette. - - In a bowl, add 1 TBSP of the sambal BBQ sauce and 1 TBSP of Kewpie mayo. - - Mix to combine well.
17. Spread that mayo sambal BBQ sauce onto the baguette. - - Close and sandwich. - - Serve immediately.

A Malaysian Roti John is generally pick up on the way by Malaysians back home from a night out in Malaysia from a street vendor, and Roti John is delicious. Roti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore. There are many versions for roti john. This roti john version uses either mutton or chicken. You may drizzle plenty of chilli ketchup on top of the roti john, mayonaise and mustard sauce!

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