Roti john
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| Course | Main course or snack |
|---|---|
| Place of origin | Singapore[1][2] |
| Region or state | Singapore, Malaysia, Brunei, Indonesia |
| Serving temperature | warm |
| Main ingredients | bread, egg, onions, meat or fish |
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Roti John (lit.Template:Thinsp'John bread') is an omelette sandwich that is a popular street food dish in Southeast Asia. It originated in Singapore in the 1960s and consists of a bread loaf, similar to a French baguette, halved and cooked on a griddle with beaten egg and onions combined with a protein such as minced lamb, sardines or chicken.[2][3][4][5][6]
Origin
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 John as a generic male first name, especially used to address someone whose first name is unknown, difficult to remember or difficult to pronounce, thus a name that may have been used by British Armed Forces personnel 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.[2]
See also
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- Malay cuisine
- List of sandwiches
- Chopped cheese
- Denver sandwich
- Egg in a basket
- Mitraillette
- Sloppy joe
- St. Paul sandwich
References
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- ^ Page Module:Citation/CS1/styles.css has no content.Naleeza Ebrahim; Yaw Yan Yee (2006). Not Just a Good Food Guide - Singapore. Marshall Cavendish. p. 232. ISBN 978-981-232-922-6.
- ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Bonny Tan. "Roti John". Singapore Infopedia. National Library Board, Singapore. Archived from the original on 3 November 2021. Retrieved 22 October 2018.
- ^ a b c Page Module:Citation/CS1/styles.css has no content.Jaime Koh; Stephanie Ho (22 June 2009). Culture and Customs of Singapore and Malaysia. ABC-CLIO. pp. 98–. ISBN 978-0-313-35116-7.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Wendy Hutton (15 November 2013). The Little Malaysian Cookbook. Marshall Cavendish International Asia Pte Ltd. pp. 45–. ISBN 978-981-4516-92-1.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Cahya, Putriana (25 September 2018). "7 Roti Long John Paling Enak di Jakarta (7 most delicious Roti John in Jakarta)". IDN Times (in Bahasa Indonesia). Retrieved 5 December 2024.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
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