Roti Goreng Tuna: A Delightful Indonesian Snack
Roti Goreng Tuna, or Fried Tuna Bread, is a savory treat that beautifully combines the richness of tuna with a soft, golden crust. Perfect as an appetizer or a satisfying snack, this dish offers a delightful blend of flavors and textures. Below, you’ll find a comprehensive guide to preparing this delicious recipe, complete with nutritional information and detailed instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 20 tablespoons (peres) |
| Cake flour | 5 tablespoons (peres) |
| Tapioca flour | 2 tablespoons (peres) |
| Granulated sugar | 3 tablespoons (peres) |
| Instant yeast | 1 teaspoon |
| Egg | 1 whole |
| Butter margarine | 3 tablespoons (peres) |
| Liquid milk | 130 ml |
| Salt | 1/2 teaspoon |
| Egg white | 1 whole |
| Bread crumbs | As needed |
| Filling: | |
| Tuna (cooked and marinated with lime) | 300 grams |
| Garlic (finely chopped) | 3 cloves |
| Onion (finely chopped) | 1 whole |
| Spring onion (or celery) | 1 stalk |
| Oyster sauce | 2 tablespoons |
| Sweet soy sauce | 1 tablespoon |
| Black and white pepper | To taste |
| Sugar and salt | To taste |
| Flour (for thickening) | 1 tablespoon (mixed with water) |
| Margarine (for sautéing) | As needed |
Instructions
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Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, cake flour, granulated sugar, and instant yeast. Stir the mixture using a wooden spoon until well blended. Gradually add the egg and liquid milk, mixing continuously until the dough comes together. Incorporate the butter margarine and knead the dough until it reaches a semi-smooth texture. Finally, add the salt and knead again until fully incorporated. Cover the dough with plastic wrap and allow it to proof for approximately 40 minutes, or until it has doubled in size. -
-
Prepare the Filling
While the dough is proofing, heat a small amount of margarine in a pan over medium heat. Sauté the finely chopped garlic and onion until fragrant. Add the marinated tuna, stirring until it changes color. Incorporate the oyster sauce, sweet soy sauce, and any additional seasonings such as black and white pepper, sugar, and salt to taste. Once the mixture is well combined, add the flour mixed with water to thicken the filling. Cook until the mixture has absorbed the flavors and the liquid has reduced. Finally, mix in the chopped spring onion or celery. -
Assemble the Roti Goreng
Once the dough has risen, divide it into equal portions according to your preference. Roll each piece out on a lightly floured surface to create thin circles. Place a generous spoonful of the tuna filling in the center of each circle. Fold the dough over to encase the filling, sealing the edges well to prevent leakage. Allow the filled dough to rest for about 10 minutes. -
Coat and Fry
Dip each stuffed dough into the egg white to coat, then roll it in the bread crumbs to create a crispy outer layer. Heat oil in a frying pan over medium-low heat to avoid burning the roti. Carefully add the coated roti to the hot oil, frying until golden brown on both sides, turning only once to ensure they remain crispy and absorb less oil. -
Serve
Remove the fried roti from the pan and place them on paper towels to absorb any excess oil. Serve hot with your favorite dipping sauce, and enjoy the delectable combination of flavors in this Indonesian classic.
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 15-20 g |
| Total Fat | 12-15 g |
| Saturated Fat | 4-6 g |
| Carbohydrates | 30-35 g |
| Fiber | 1-2 g |
| Sugar | 1-2 g |
| Sodium | 200-300 mg |
Conclusion
Roti Goreng Tuna is not just a simple fried snack; it is a delightful culinary experience that brings together the vibrant flavors of Indonesia. With its crunchy exterior and savory filling, this dish is sure to impress at any gathering or serve as a satisfying treat for yourself. Enjoy the process of making this dish, and don’t forget to experiment with your favorite dipping sauces for an added touch!
