Roti Babi

Roti babi (literally translated as pork bread) is one of my favourite food while we were growing up. My mother inherited this recipe from my grandmother. Roti babi is actually bread stuffed with filling such as pork, mushrooms, onions and potatoes.

I managed to get mom to prepare this time consuming dish this weekend. Roti babi is rather oily (deep fried), so it's rather safe to have it once in a while. Oh before I forget, Roti babi MUST be eaten together with the ang-moh-tau-eu or the Worcestershire sauce.


The filling consisting of minced pork, diced onions, cubed potatoes and chopped mushrooms are first cooked in a pan. Add salt to taste.

The filling

For the bread, you can use Bengali bread or the one below which could be obtained from the sundry shop. Cut the bread into half, and make slits so that the filling can be stuffed into these slits.

Once the fillings are stuffed, the entire entity is then dipped into beaten eggs on all sides. [Note that the egg whites are first beaten until fluffy. The yolks are then added and beaten until they become fluffy.]

The egg-dipped bread is then deep fried until golden brown. Yums!

Now, the most important sauce to go along with Roti babi is none other than the Lea & Perrins Worcestershire sauce. Tip: Do add some sugar so that you have a sweet-sour dip.

Source: Wikipedia

Try this in your kitchen and let me know if you like it:)