Ingredients
- ***(The Filling and Tiger Bread makes enough for 4 Roti Johns. I use 2 non stick pans and cook 2 at a time to save time.)
- ***INGREDIENTS FOR TIGER BREAD (for 4 Roti Johns):
- 2 tiger bread baguettes
- Cobram Estate EVOO Light Spray
- ***INGREDIENTS FOR YELLOW CURRY CHICKEN FILLING (for 4 Roti Johns):
- 300g chicken breast, chopped into small pea-sized pieces
- 1 tbsp oil (Cobram Estate Garlic & Chilli Infused Oil is good!)
- 3 cloves garlic, chopped
- 1 small red onion, halved, finely sliced
- 1 tsp fresh ginger, finely grated
- 2 tsp Malaysian fish curry powder (a blend of chilli, cumin, coriander, turmeric, fennel, fenugreek, pepper)
- 2 tbsp Valcom Yellow Curry paste
- 2 tsp sambal oelek
- 3 tbsp Valcom Premium Coconut Milk
- 1 tbsp palm sugar, grated
- 1 tsp salt
- ***INGREDIENTS FOR OMELETTE (1 serve - repeat for more serves):
- 2 x 70g eggs
- ⅓ cup spring onion, sliced
- ½ tsp sesame oil
- Salt, white pepper, to taste
- Cobram Estate EVOO Light Spray
- ***INGREDIENTS TO COMPLETE EACH ROTI JOHN (to taste and preference):
- Lettuce leaves, washed and dried
- Tomato slices
- Lebanese cucumber, sliced in ribbons
- Red chilli slices
- Kewpie mayonnaise
- Sriracha sauce
- ***TO GARNISH:
- Vietnamese mint leaves
- Thinly sliced red onion
- Spring onions, sliced diagonally
Method
- Cut baguettes in half to make 4 bread rolls. Split baguette halves lengthwise horizontally, keeping halves attached down one long side (butterflied). Spray olive oil over cut sides. Place bread in hot 20cm nonstick frying pan, oiled side down. Cook until golden brown 2-3 minutes, pressing down with spatula. Set aside. Do not wash pan.
- Heat the 1 tbsp oil in same frypan. Fry onions, garlic, ginger over medium-low heat 2-3 minutes until soft, not browned. Increase heat to medium-high. Add curry paste, curry powder, sambal oelek, stir fry 1 minute. Add chicken, fry 1 minute. Add coconut milk, simmer medium heat 7-8 minutes, until mixture thickens and the oil comes out. Add a little water if mixture catches. It should look like thick batter. Remove to bowl, set aside. Wipe out pan.
- Beat eggs, spring onion, sesame oil, salt and pepper. Spray oil in cleaned frypan, heat on medium-low heat. Pour in egg mixture, swirling and lifting edges to ensure eggs cover bottom of pan. Immediately spoon ¼ of chicken mix down the middle of the omelette, spread to the same size as the butterflied bread roll. Place butterflied toasted tiger bread roll, cut side down, on top of egg-chicken mix. Press bread roll gently but firmly into omelette, so the bread soaks up some of the egg, allowing the omelette to stick to the bread. (Optional: Push edges of wet omelette towards bread roll to make it easier to eat. I like to see the omelette peeking out!) Cover with lid to help omelette cook. Once the omelette is golden underneath and just softly set on top, flip the bread roll omelette over and allow to warm for 1-2 minutes on the crust side of the bread.
- Remove bread roll to a plate, add lettuce leaves, sliced tomato, cucumber ribbons, sliced red chilli.
- Squeeze over Kewpie mayonnaise and Sriracha sauce, to taste. Fold over omelette-crusted bread roll. Serve with spring onion slices, Vietnamese mint leaves and red onion rings. Enjoy!
Product used in recipe
- Valcom - Curry Paste Yellow
- Valcom - Coconut Milk
- Kewpie - Mayonnaise 50% Reduced Fat
