Roti Goreng Korned

In Indonesia we eat a lot of roti goreng, fried bread. We can fill it with anything from savory to sweet 😀

500 grams all-purpose flour
1 scant tbsp of active dry yeast
220 ml lukewarm water
2 eggs, beaten
1 tin corned beef (I only used half of the tin)
3 tbsps corn kernel
1/2 of 1 onion, chopped
1-2 cloves of garlic, chopped
Asian celery, chopped
1/2 tbsp Hungarian Vegeta seasoning (you can substitute with bouillon powder
1 carrot, thinly diced
pepper flakes (optional)
vegetable oil for deep fry
t bsps Thick N’ Chunky Oldeso salsa

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).
Meanwhile, saute chopped onion and garlic, then add in carrot, corn, followed with celery, salsa, and corned beef. Stir well, add in pepper flakes if you like it a little spicy, turn off the stove, and let the beef mixture cool down.
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 seal skin (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 all flatten balls are filled. You can fry them right away, or you can let them to stand still for another 20 minutes before frying.
Enjoy warm with hot sauce or tomato sauce.

You may add other seasonings, herbs, and spices you’d like to add for the filling. This recipe is also great with ground beef or tuna filling.

Print Recipe

Roti Goreng Korned

fried bread with corned beef filling

Servings: 0

Ingredients

• 500 grams all-purpose flour
• 1 scant tbsp of active dry yeast
• 220 ml lukewarm water
• 2 eggs beaten
• 1 tin corned beef I only used half of the tin
• 3 tbsps corn kernel
• 1/2 of 1 onion chopped
• 1-2 cloves of garlic chopped
• Asian celery chopped
• 1/2 tbsp Hungarian Vegeta seasoning (you can substitute with bouillon powder
• 1 carrot thinly diced
• pepper flakes optional
• vegetable oil for deep fry
• t bsps Thick N’ Chunky Oldeso salsa

Instructions

• 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).
• Meanwhile, saute chopped onion and garlic, then add in carrot, corn, followed with celery, salsa, and corned beef. Stir well, add in pepper flakes if you like it a little spicy, turn off the stove, and let the beef mixture cool down.
• 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 seal skin (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 all flatten balls are filled. You can fry them right away, or you can let them to stand still for another 20 minutes before frying.
• Enjoy warm with hot sauce or tomato sauce.