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Modern variant of Indonesian roti bakar. In Indonesia, roti bakar is usually prepared as a sandwich of grilled white bread with a filling, consumed both as a light breakfast and a common street food. Roti bakar was developed during the era of Dutch colonial rule as a practical way to consume day-old bread; it was typically served with butter ...
One slice of kaya toast is usually accompanied by another with butter, to make a sandwich, alongside coffee and two runny soft-boiled eggs, paired with dark soy sauce and white pepper. [4] In Malaysia, roti bakar or toast which is prepared with butter and kaya, is sometimes referred to as "kaya toast" in English. [18] [19] [20]
A variant of this sandwich is the roast beef special (deli sandwich) which is sliced roast beef, thousand island salad dressing and cole slaw served, generally, on rye bread. Roti bakar: Indonesia: Toasted white bread with a filling such as butter, jam, chocolate spread, cheese, or other (generally sweet) fillings. Also known as roti panggang ...
Roti bakar, sandwich toast with various fillings. Roti gambang, rectangular shaped brown bread with sesame seeds, flavoured with cinnamon and palm sugar. [8] Satay, skewered grilled meat. The popular types of satay in Indo cuisine, includes chicken, pork, goat and croquette satay. Satay sauce, peanut sauce.
A type of roti canai. Their recipes are quite similar and influenced by Indian paratha. Roti lapis tempe: Nationwide Sandwich A Javanese fusion dish of fried, grilled or otherwise cooked tempeh patties, sandwiched between slices of bread. Roti meses: Nationwide Sandwich Sandwich bread with sprinkles as filling or topping. Roti pita: Arab ...
A recipe for toast sandwiches is included in the invalid cookery section of the 1861 Book of Household Management by Isabella Beeton, who adds, "This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid."
In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").
Roti comes from an Indian term for a round flatbread, used more generically to describe a bread sandwich of any shape. [2] [3] [4] The origin of "John" within the name of the dish has not been definitively proven, but may derive from British use of the first name John to address any male person, especially when that person's first name is unknown, difficult to remember or difficult to ...