Monday, 18 June 2012

Roti John Miso

Roti John is supposedly a dish born in Singapore during colonial times, fusing local flovours with British traditional ingredients. It could be more accurately described as a spicy eggy sandwich. A spoonful of miso compliments the egg's savoury taste beautifully.

2 soft finger rolls (hot dog buns)
2 eggs
2 spring onions, chopped
1 red bird's eye chilli, deseeded and chopped
1 teaspoon miso paste
a dash of white pepper
1 desert spoon oil

Beat the eggs, miso, chopped chilli and spring onions and white pepper well. You can add a pinch of salt, but the miso should contain enough salt for the dish.

Heat the oil in a frying pan. Cut the roll in half, longways. Pour the egg in (half the mixture for each roll) and place the bread open on the mixture. Cook for a minute on low heat and turn over.

Garnish with Japanese mayonaise and chilli sauce.

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