The name roti babi literally means ‘pork bread’, a dish of peranakan straits heritage, often referred to as nonya cuisine due to the cultural identity of women, the cooks as ‘nonyas’.
Essentially, and very vaguely they are the descendents (the word Peranakan translates as ‘descendent’ in both Malay & Indonesian Bahasa, according to Wikipedia) of Chinese traders who settled into Malaysia, Singapore and parts of Indonesia and whilst retaining their home culture they took to their new environments, married locals and over time fused everything together to create their own, unique culture.
Roti babi is a sort of fried pork sandwich. French toast with an Asian twist, if you will. Slices of white bread are filled with a mixture of ground pork, crab meat onions, garlic and a spicemix. The whole mixture is egg coated and fried. It’s often best eaten with Worcestershire sauce and chillies.
It’s absolutely calorific, indulgently greasy Chinese Malaysian dish that is increasingly hard to find available from hawkers. Yut Kee in Kuala Lumpur is an old school Kopitiam well worth visiting, and a place to pick up a roti babi.
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