Malay-style chicken omelet sandwich (Roti john) from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 220) by Christina Arokiasamy

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Notes about this recipe

  • clcorbi on June 19, 2017

    I was very intrigued by the idea of this sandwich. I subbed ground pork for chicken and used white sandwich-sized potato buns rather than white bread, but otherwise followed the recipe as written. I found the instructions to be pretty flawed, and as I was reading them I didn't think they'd work, but I tried anyway. Theoretically, you pour the omelette mixture into a hot oiled pan and then place your buns directly onto the raw egg, and then scrape the egg mixture underneath the bread until it's cooked through and is the same shape as the bread. What actually happened was that the egg never cooked all the way through so the bread was covered in raw egg, while the bottom layer started to get burnt. It's also pretty impossible to form the raw egg into a round bun shape. If I were to repeat these I'd just cook the mixture like a normal omelette and then cut it up for each sandwich. A good swipe of mayo is really necessary here. These were all right but I don't think I'd bother to repeat.

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