200°C · 15-30 minAllergens
Gluten
Ei
Sulfiet
Mosterd
SojaJavanese Roti with Egg
This is roti as it is meant to be enjoyed: the roti is eaten with curry, egg (which I marinate in the sauce), spiced steamed potato cubes, and green beans. The curry I serve with the roti is warming and spicy, with the coconut cream and grated coconut giving this dish a delightful coconut flavour.
Javanese Roti with Egg
Kouseband, tomatoes, white onion, spring onion, garlic, potato, fresh lemongrass (sereh), curry leaves, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), ginger, cinnamon, curry massala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, clove, turmeric, black mustard seeds, grated coconut, free-range egg, roti wrap (including wheat flour, yellow split peas, potato, mustard, curry massala), gluten-free ketjap manis, sambal badjak, tomato purée, coconut cream (santen), palm sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, mosterd, soja, sulfiet.
Microwave
Remove the egg from its shell. Heat the curry and potatoes with kouseband loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the roti wrap in the last 30 seconds to 1 minute. Serve with the egg (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the egg from its shell. Heat the curry and potatoes with kouseband covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 5 minutes, place the roti wrap between 2 plates. Serve with the egg (cold). Disposable containers cannot go in the oven, transfer to an oven dish.