Roti John

Ingredients:

6 hotdog buns

6 eggs

Spring onion ~ chopped

shallot ~ chopped

Black pepper to taste

Beef

300g minced beef

1/2 yellow onion ~ chopped

2 cloves garlic ~ chopped

1 tsp meat curry powder

1 tsp sugar

1 tsp salt

Other

Chili sauce

Mayo

Cabbage

Tomato

Cucumber

Directions/Instructions:

1. Heat cooking oil in a pan on medium-high heat; saute garlic and onion until softened.  Add the minced beef and continue to saute until lightly browned.
2. Mix water and curry powder together then add to the mince mixture; stir vigorously to combine well.  Allow simmering for about 2-3 mins until the mixture becomes thick but not too dry.  Season with salt and sugar, remove from the heat, and allow to cool completely.
3. In a small bowl, combine 1 tbsp meat mixture with 1 egg, some chopped spring onion, chopped shallot, and black pepper to taste.  Whisk vigorously with a fork until eggs are homogeneous and egg whites are no longer visible.
4. Spread butter on the cut side of the hotdog bun and toast in a pan on medium-low heat.  Once browned for about 2-3 mins, remove the bun and set aside.
5. Pour egg mixture into pan in a rectangular shape pan that can fit the hotdog bun.  Put the toasted side of the hotdog bun on top of the egg and press down lightly for 2-3 mins until the egg is cooked and has adhered to the bun.
6. Flip the bun up to the prep area and top the eggs with chili sauce, mayo, sliced cabbage tomato, and cucumber to your own preference.  Enjoy!

Korean Street Corn Dog (Yeast)

 

Ingredients:

12 hotdog

breadcrumbs

sugar for coating

Oil for deep frying

Batter

200ml warm water (43 deg C or 110-115 F)

1 tsp instant yeast

3 tbsp sugar

200g bread flour

1/2 tsp salt

Directions/Instructions:

1. In a rectangular dish, sprinkle the yeast over the warm water and add sugar.  Give the mixture a stir and set it aside for a few minutes to let the yeast dissolve.
2. Once the yeast has completely dissolved into the water, add the flour and salt into the yeast mixture.  Stir the batter together until no more dry flour is visible.  Cover the dish with plastic wrap and let the dough proof in a warm area for 2 hours.
3. In a pot large enough to accommodate an entire corndog, add oil to 170 deg C or 350 F.
4. Assemble the hotdog onto skewers or disposable chopsticks.  Dip the tip of the skewered hotdog into the batter and start turning the skewer in one direction until the entire hotdog is evenly covered with the dough, make sure it is not too thick of a layer. (Tip: Use a fork to help pull the dough around the skewer!)
5. Immediately roll the battered hotdog in panko.  Gently pack the panko around the dough with your hands to help cover the entire hotdog in panko.
6. Carefully place the hotdog into the hot oil and fry it for about 5 mins or until it turns a nice golden brown.
7. Remove the hotdog from the oil and let it cool for a few minutes on either a cooling rack or paper towel.  Repeat the battering and frying process until the remaining hotdogs are complete.
8. Then sprinkle/dip the sugar, drizzle yellow mustard and ketchup and enjoy!

French Fries Corndog

Dough

1 cup lukewarm water

2 tbsp sugar

2 tsp instant yeast

1/2 tsp salt

1-3/4 cup AP flour

500g Frozen french fries ~ cut small cubes

10 hotdogs

10 wooden skewer

Vegetable oil for frying

Optional

1/2 cup bread crumbs.

Directions/Instructions:

1. In a large bowl, combine the warm water & sugar in a bowl, stir well.  Then add the active dry yeast & let it sit for a few mins until the yeast bloom.  Add the salt & flour, mix well with a wooden spoon for about 2 mins until it turns smooth batter without any lumps.  Cover & let it sit until the volume doubles in size for about an hour.
2. While waiting for the batter to rise, cut the frozen french fries into small cubes & set in the fridge/freeze when ready to use.  Then pat dry the hotdogs & skewer it with skewer wooden.  Set aside.
3. Heat 4-inches of oil in a large saucepan or wok to 170 deg C.  The pan should be deep & wide enough to immerse.
4. Coat hotdog skewer with the batter, fully covered.  Then roll it in the potatoes cube & pack them into the batter & shape it.  Then roll it in the breadcrumbs (optional) until it's completely covered before dropping into the hot oil.  Fry for 5-7 mins till golden & crispy.
5. Serve immediately with ketchup, mustard, and mayonnaise.

Batter (Ver 2)

120g Cornmeal flour

120g AP flour

2 tsp baking powder

2 tbsp sugar/light brown sugar

1 tbsp salt

1-1/2 tsp white pepper ~ ground

1 egg

3/4 cup milk

Hotdog Croquttes

Ingredients:

5-6 hotdog ~ cut into 4-5 small pcs
700g potatoes ~ peeled
1 tbsp salt
Water
135g parmesan cheese
1 tbsp flour
1 tsp oregano

1 tsp salt

1 tsp black pepper
Oil for frying

Directions:

1. A large pot adds potatoes, salt & water until potatoes are just covered.  Then bring to boil & cook until potatoes are fork-tender.
2. Remove potatoes to a colander & run under cold water to cool.  Pour out onto a dish towel & dry potatoes thoroughly.
3. Use a cheese grater, shred the potatoes into a large bowl.  Add parmesan, flour & oregano & mix together.
4. Form the mixture around hotdog pcs to form tots.  Freeze formed tots for 30 mins before frying.
5. In a large saucepan, heat oil to 170 deg. C, fry the tots in batches until golden browned on all sides.  Remove to a paper towel & sprinkle with additional salt.