Another Indonesian recipe that I often make at home as my husband likes this fried bread so much. We can fill it with whatever we want, chicken, curry, ground beef, pork floss, etc.
They are absolutely delicious served fresh, and would last a couple of days in the fridge (depending on the filling, it could last for 4 days), all you need to do is microwave it a little, like 20-25 seconds should you want to serve them warm 🙂
Filling
- 1 can of tuna in water, drain
- 1/2 box of mushrooms, skinned and chopped
- 1-2 carrot, skinned and diced
- 1/2 of a large onion, diced
- 3 bird eye chilies, sliced
- 2 tbsp olive/vegetable oil
- a drop or two of: sesame oil, Worcester sauce, low sodium soy sauce, Maggie liquid seasoning (to taste), and 1-2 tsp hoisin sauce
- salt, sugar, garlic powder, and ground pepper to taste
Directions
- Heat oil and stir fry everything until carrots are tender
- Adjust flavor to your liking
- Set aside to cool to room temperature
Ingredients For Bread
- 500 g flour
- 1 scant tbsp of active dry yeast
- 220 ml lukewarm water
- 2 eggs, beaten
- 1/2 tbsp Hungarian Vegeta seasoning (or bullion powder, or Royco)
Directions
Mix flour and bouillon powder, make a well in the center.
Dissolve yeast in lukewarm water, let stand until water is foamy, then pour into the center of flour mixture, followed by the beaten eggs. Knead well.
Grease a clean bowl with oil, coat dough with excess oil in the bowl, cover with clean cloth, let stand until dough doubled in size (20-30 minutes).
Once dough doubled in size, punch down the dough, divide into balls, depending on how big you prefer your fried bread would be; in my case, I made 17 balls.
Roll flat each ball, place enough filling in the center, and seam to seal. You can shape it round or ovals or depending your creativity.
Place filled dough on baking sheet, seam on the bottom. Repeat until dough used up.
You can fry them right away, or you can let them stand to doubled in size again (for another 20 minutes) before frying.
Roti Goreng (Indonesian Tuna Filled Fried Bread)
Ingredients
Filling
- 1 can of tuna in water drain
- 1/2 box of mushrooms skinned and chopped
- 1-2 carrot skinned and diced
- 1/2 of a large onion diced
- 3 bird eye chilies sliced
- 2 tbsp olive/vegetable oil
- a drop or two of: sesame oil Worcester sauce, low sodium soy sauce, Maggie liquid seasoning (to taste), and 1-2 tsp hoisin sauce
- salt sugar, garlic powder, and ground pepper to taste
Skin
- 500 g flour
- 1 scant tbsp of active dry yeast
- 220 ml lukewarm water
- 2 eggs beaten
- 1/2 tbsp Hungarian Vegeta seasoning or bullion powder, or Royco
Instructions
Filling
- Heat oil and stir fry everything until carrots are tender
- Adjust flavor to your liking
- Set aside to cool to room temperature
Skin
- Mix flour and bouillon powder, make a well in the center.
- Dissolve yeast in lukewarm water, let stand until water is foamy, then pour into the center of flour mixture, followed by the beaten eggs. Knead well.
- Grease a clean bowl with oil, coat dough with excess oil in the bowl, cover with clean cloth, let stand until dough doubled in size (20-30 minutes).
- Once dough doubled in size, punch down the dough, divide into balls, depending on how big you prefer your fried bread would be; in my case, I made 17 balls.
- Roll flat each ball, place enough filling in the center, and seam to seal. You can shape it round or ovals or depending your creativity.
- Place filled dough on baking sheet, seam on the bottom. Repeat until dough used up.
- You can fry them right away, or you can let them stand to doubled in size again (for another 20 minutes) before frying.
