Roti John Cheese

Roti John Cheese

Serves 1 Serves 1
Ready in 30 minutes Ready in 30 minutes


  • MEAT
  • 40 g Emborg Cook & Bake
  • 12 g garlic
  • 35 g red onion
  • 50 g minced beef
  • 45 g water
  • 3 g meat curry powder
  • sugar to taste
  • salt to taste
  • EGGS
  • 2 eggs
  • 1 spring onion thinly sliced
  • 35 g red onion
  • black pepper to taste
  • Emborg Cook & Bake
  • 1 big hot dog bun
  • cabbage optional
  • tomato optional
  • Japanese cucumber optional
  • Japanese mayonnaise optional
  • chilli sauce optional
  • 70 g Emborg Cheddar Topping or as needed

This dish is a classic at Ramadhan Bazaars. Roti John is a burger, but instead of a meat patty, it has minced meat cooked in an omelette and served directly onto hot dog buns, almost like a savoury French toast. A mix of thinly sliced veggies and a squirt of chilli sauce plus mayonnaise and off you go! Emborg Cheddar Topping with European white Cheddar immediately elevates this sandwich with a burst of cheesy flavour. Ice-cold veggies in this dish add a nice temperature and texture contrast.


  1. Heat the Emborg Cook & Bake in a pan on a medium-high heat and sauté the garlic and onion until softened. Add the minced beef and continue sautéing until lightly browned.
  2. Mix the water and curry powder together then add to the pan while stirring vigorously to combine well. There should be enough water to slightly submerge the contents of the pan. Allow to simmer for 2–3 minutes until the mixture becomes thick but not too dry.
  3. Season with salt and sugar, remove from the heat and allow to cool.
  4. To make the egg mixture, combine the meat mixture with the eggs, spring onion, red onion and black pepper to taste. Whisk vigorously with a fork until the egg whites are no longer visible.
  5. To assemble, cut open the bun and spread the sides with Emborg Cook & Bake. Toast the bun in a pan on a medium-low heat. Once browned, about 2–3 minutes, remove the bun from the pan and set aside.
  6. Add a tbsp of Emborg Cook & Bake to the pan and pour the egg mixture into the pan in a rectangular shape that imitates the bun. Cook for 1 minute until the bottom is set and starting to brown but it is still runny on top.
  7. Place the toasted side of the bun on top of the eggs and press down lightly for another minute until the eggs are cooked and have adhered to the bun.
  8. Remove the buns from the pan and top the eggs with chilli sauce, mayo, sliced cabbage, tomato and cucumber to your liking. Slice the bread into three and serve.
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