Reimagining a classic Roti John in a gastronomic adventure of taste and texture.
In the world of culinary exploration, where flavours converge and creativity knows no bounds, lies the tantalising art of cooking up a dish differently.
Departing from tradition, this gastronomic alchemy transforms familiar ingredients into new symphonies of taste and texture, defying conventions and inviting the adventurous palate on an extraordinary journey.
With a dash of innovation and a sprinkle of boldness, the kitchen becomes a canvas for reimagining recipes, breathing new life into old classics, and crafting unforgettable dining experiences that transcend the ordinary.
In today’s entry to the reimagining of dishes, I turn the focus towards the ever-beloved Roti John.
Believed to have originated from Singapore sometime in the 1960s or 1970s, this dish emerged as an omelette sandwich that swiftly gained popularity. Its fame transcended borders, traversing the Malay Peninsula to modern-day Malaysia, Indonesia and Brunei, where it became a cherished street food delight.
Breathing a fresh twist into tradition, envision a culinary metamorphosis that swaps the familiar Roti John bread for a delightful pita wrap – Rolley Johns.
This idea first sparked when I watched one of Nadiya Hussain’s cooking shows on Netflix during the pandemic. I can’t quite recall whether it was in an episode of Nadiya’s Family Favourites or Nadiya’s Fast Flavours, but the whole dish was meant to be a quick breakfast dish.
Nadiya put forth a straightforward rendition featuring an omelette at its core, crowned by the addition of a pita wrap.
This simple yet ingenious combination inspired me, particularly during moments of seclusion when time stretches during the COVID-19 pandemic and the kitchen brims with a medley of ingredients.
The prospect of reimagining her creation comes as a delightful endeavour, an avenue for turning idle hours into culinary explorations, and transforming basic components into an assortment of flavours and possibilities.
INGREDIENTS
– Pita wraps (a plain one would do, but you can definitely add more taste when you buy flavoured ones. I suggest experimenting with the fenugreek pita wrap you can buy in most supermarkets now)
– Eggs
– Minced meat (it could either be a choice of beef or chicken)
– Garlic
– Mixed herbs
– Salt
– Butter
– Cucumber
– Mayonnaise
– Your favourite hot sauce
DIRECTIONS
Just as you would prepare Roti John, this rendition of it starts off with cooking the minced meat first and foremost in a pan, season the meat lightly with salt – just enough to give it added taste.
Crush a few cloves of garlic (the amount depends on how prominent you would like the garlic taste to be in your dish) and add it into the pan. Add some mixed herbs for more flavour, don’t forget to stir, then set it aside to cool down once it’s done.
I’m estimating about 50 grammes (g) of minced meat would be enough for one pita wrap, but then again, the meatier the better so it’s completely up to you if you’d like more or less meat in your wrap.
Crack an egg or two into a bowl, whisk lightly, then add some of the cooked minced meat. One egg would usually suffice, but two eggs would give a fuller wrap. Don’t forget to first heat up the pita wrap on a dry flat pan.
On the same flat pan after you’ve heated the number of pita wraps you’d like to cook, add a small spoon of butter. Let it melt on low heat so as not to burn it. Pour in the egg and minced meat mixture onto the pan, when it’s slightly cooked, slap the pita wrap on top of it so it sticks together. Take it off the pan once you feel it’s cooked enough and place it on a plate.
Before you wrap it up, slather on some mayonnaise and your favourite hot sauce. Add some shredded cucumber and diced onions for added crunch. You can go without it too if you’re not a big fan of cucumber and onions. Cut the wrap in half before serving or leave it as is.
The wholesome blend of minced meat, onions, eggs, and aromatic spices finds a cosy home within the folds of the pita, creating a harmonious blend of flavours and textures. As you take a bite, the fragrant medley mingles with the lightness of the pita, creating a sensory experience that marries the familiarity of the past with the novelty of the present.
This creative reinterpretation pays homage to the spirit of experimentation, where culinary traditions meet contemporary innovation in a single, delicious bite. – Izah Azahari