Roti Babi

feature

Roti Babi

Since it is a deep fried item I am not the chef (being mortally fearful of hot oil) so it is my mother who made this (and who usually makes the fried items). I simply participate in its copious consumption.

Roti Babi

Roti Babi

Ingredients

  • 8 slices of stale bread
  • 300g (10 oz) minced pork or chicken
  • 1 onion, finely chopped
  • 1 egg
  • 1 tsp salt
  • Pepper
  • 1 tsp cornflour
  • oil for deep frying

Step 1 - Mix minced meat together with onion, egg, salt, pepper and cornflour. Trim crusts from bread slices if desired.

Step 2 - Heat wok half full with oil. In the meantime, spread meat mixture evenly on each sliced of the bread. Test if oil is hot enough by frying first a small piece of bread, the oil should sizzle.

Step 3 - Once oil is hot enough, carefully slide in bread, meat side down, into the oil and fry until golden brown. Turn over to fry the other side till golden brown.

Step 4 - Remove and drain on kitchen paper. Can also serve hot with a classic Hainanese dip of sliced red chillies in Worchestire sauce.

Recipe by Sylvia Tan from Singapore Heritage Food

Roti Babi