Roti Goreng Tuna: A Delightful Indonesian Tuna Stuffed Bread
Ingredients:
For the Dough:
- 20 tablespoons all-purpose flour (Cakra)
- 5 tablespoons all-purpose flour (Segitiga)
- 2 tablespoons tapioca flour
- 3 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 large egg
- 3 tablespoons butter or margarine
- 130 ml liquid milk
- 1/2 teaspoon salt
- 1 egg white (for coating)
- Bread crumbs (for coating)
For the Tuna Filling:
- 300 grams tuna, marinated with lime juice and finely chopped
- 3 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 stalk green onion or celery (as a substitute)
- 2 tablespoons oyster sauce
- 1 tablespoon sweet soy sauce
- Black and white pepper to taste
- Salt and sugar to taste
- 1 tablespoon all-purpose flour, mixed with water to make a slurry
- Margarine or butter for sautéing
Instructions:
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Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and instant yeast. Stir with a wooden spoon until well mixed.
- Gradually add the egg and liquid milk to the dry ingredients, mixing continuously until a smooth dough forms.
- Incorporate the butter or margarine into the dough, and knead until the dough is partially smooth.
- Add salt and continue kneading until the dough becomes smooth and elastic.
- Cover the dough with plastic wrap and let it proof in a warm place for approximately 40 minutes, or until it has doubled in size.
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Prepare the Tuna Filling:
- In a skillet, heat margarine or butter over medium heat. Sauté the finely chopped garlic and onion until fragrant.
- Add the chopped tuna and cook until it changes color.
- Stir in the oyster sauce, sweet soy sauce, and season with black and white pepper, salt, and sugar to taste.
- Add the flour slurry to the mixture and cook until the sauce has thickened and most of the liquid has evaporated.
- Finally, mix in the chopped green onion or celery.
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Assemble the Roti Goreng Tuna:
- Punch down the proofed dough and divide it into portions according to your preferred size.
- Roll each portion out into a thin circle. Place a spoonful of the tuna filling in the center of each circle.
- Fold the dough over the filling and seal the edges, shaping the dough as desired.
- Allow the shaped dough to rest for about 10 minutes.
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Cook the Roti Goreng Tuna:
- Heat oil in a frying pan over medium heat.
- Dip each stuffed bread in egg white, then coat with bread crumbs.
- Fry the breads in the hot oil, turning them only once to ensure even cooking and prevent excess oil absorption.
- Cook until the breads are golden brown and crispy on both sides.
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Serve:
- Serve the Roti Goreng Tuna warm with your favorite dipping sauce.
Enjoy these savory, crispy treats as a delightful snack or appetizer that beautifully blends Indonesian flavors with a satisfying crunch!
