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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.