In the Kitchen

Roti Babi


    • 8 slices bread, use overnight bread
    • 4 eggs
    • 150g minced pork
    • 2 onions, chopped
    • cup cooked crabmeat, flaked
    • 1 tsp cornflour
    • Salt and pepper to taste
    • 1 tsp light soy sauce

    Dipping sauce (combined)

    • 2 red chillies, seeded and finely sliced
    • 3 tbsp Worcestershire sauce
    • 2 tbsp tomato ketchup
    • 1 tbsp prepared mustard
    • 1 tsp sugar or to taste


    Combine minced pork, onion and crabmeat in a mixing bowl. Beat 1 egg with the cornflour and stir into the pork mixture. Add salt, pepper and light soy sauce. Divide the mixture into 2 equal portions.

    Sandwich each portion between 2 slices of bread. Arrange them on a steaming rack. Steam for 12-15 minutes. Remove and leave aside to cool completely.

    Beat the remaining eggs in a shallow plate or dish and dip the sandwiched roti babi into the eggs. Deep-fry the pieces in two batches over low heat until both sides are golden brown. Dish out and drain from oil. Serve roti babi with the dipping sauce.

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