Roti John (local hawker food)

Adapted from Wendy Hutton - Singapore Food

Ingredient

60-85 ml of vegetable oil
1 large yellow onion (slice)
1 1/2 tbsp of meat curry powder
1/2 tsp of chilli powder
1/2 tsp of turmeric powder
500g finely minced lean beef or chicken
1/2 tsp of salt
2 eggs
1 large French loaf, halved lengthways, each half cut across into 4 pieces (buy local breadshop)

Dipping sauce

Chilli or Tomato sauce

Method

1. Heat the wok with 3 tbsp of oil. Add in the onion to stir fry until it turns transparent. While the onion is cooking, mix the curry powder, chilli and turmeric powders with water to make a stiff paste.

2. When the onion has softened, add the spice paste and cook, stirring frequently, 1-2 mins. Add the meat and cook, stirring from time to time, until the meat is well colored and moisture has dried up, about 5 mins.

3. Add salt and enough water to cover the meat. Bring to boil, lower heat and simmer until the meat is tender and the liquid has completely dried up. Leave to cool slightly.

4. Break the eggs into a bowl and stir a couple of times to break up the yolks, then stir in the cooked meat. Divide the mixture into 8 portions and spread each piece of bread evenly with some of the meat, pressing down firmly with the back of a spoon so it will not fall off during cooking.

5. Oil on a frying pan, the heat up, put 2 or 3 pieces of the bread with meat side facing down, into the pan and press the top firmly.

6. Cook over high heat until the meat is golden brown, for 1 - 2 mins.

7. Turn and cook the other side briefly. Add a little more oil and continue until all the slices of bread are cooked.

8. Serve hot with plenty of chilli or tomato sauce.