Roti Boyan - The Baweanese Bread

The original 'Roti Boyan' filled with mashed potatoes served with 'Samble Bilis'

A Baweanese is always a Baweanese no matter how the individual Baweanese progresses in life, moving away from the pondok lifestyle, becoming very different from those of his or her forefathers who came from the remote tiny island of Bawean to Singapore. Today, in cosmopolitan Singapore, a Baweanese like me is constantly exposed to many cultures and traditions, enjoying different kinds of food and flavours, yet still ended up getting attached to the Baweanese culture, especially the Baweanese food. I am always yearning for them, the Baweanese authentic dishes that the pioneer Baweanese people of Singapore, like my late grandmothers, grand aunties and mother-in-law used to cook.

The other side of the original 'Roti Boyan' with potatoes fillings

Even though I had traveled far and wide, experienced variety of dishes from many different countries, I still love eating 'Roti Boyan', the Baweanese bread. Although I have been living in Singapore most of the time, mixing with other Singaporeans of different races and cultures, enjoying their food such as the Thai Tom Yam, the Chinese Noodle, the Indian Prata, the Italian Pizza, the Middle Eastern Kebab, the Hainanese Chicken Rice, the Western Hamburgers and many others, I still look around for the Baweanese bread. Even my children, who have very little exposure to the Baweanese food, enjoy eating 'Roti Boyan'. They showed thumb-up to me and asked for more when I first introduced it to them.

'Roti Boyan' that similar to the Indian Prata

There are two types of Baweanese bread. One is similar to the Indian Prata and the other is filled with mashed potatoes. During my childhood, I used to eat the 'Roti Boyan' for breakfast and sometimes during teatime. My favorite 'Roti Boyan' is the one with mashed potatoes fillings. My late maternal grandma was an expert in making it!

'Samble Bilis'

In making the dough for 'Roti Boyan', my grandma normally used ghee mixed with warm water and salt before pouring the flour. I like to help around, boiling the potatoes, peeling the skin, mashing them in a plastic basin, adding a little salt, pepper, chopped celery, and eggs, mixing them into a perfect filling. Then I would help her preparing fire on the stove. At that time, during the 1970s the pondok people were still using kerosene stove for cooking. When the fire was burning right, it was time to put the wok on the stove and filled it with cooking oil. My grandma would prepare the bread to be fried in the heated wok. This bread is usually eaten with the Baweanese 'Samble Bilis' - Chilli Anchovy.

The 'Roti Boyan' that similar to Indian Prata with fried egg on it

Making the other type of Baweanese bread is simpler than the previous. The method of making the dough is the same as the first one. The dough is rolled on a pin several times, greasing it with oil before rolling it multiple times. When done, it is time to fry it on a heated wok that has been filled with little oil. Beaten egg with sliced onion is poured onto the bread while frying. This bread is usually eaten with the Baweanese 'Samble Bilis' or 'Samble Tomes Tongkol' or Semur Tongkol. Yummy!

'Semur Tongkol'

Today, 'Roti Boyan' is eaten not only by the Baweanese people but also others from different ethnic groups living in the Singapore Malay community. The favorite is the one filled with mashed potatoes. It became popular with a different look!

The new look of 'Roti Boyan' with potatoes fillings