Wednesday, August 08, 2007


I was struggling with the opening line, and lo and behold, there was this Bobby Chinn on T.V. (7 Aug. '07) that describing what this street food is all about. Originating from Singapore, this was the local's answer to egg on toast with a bit of meat thrown in.

I had this post done last year (the burger bun below), but it lacked the detail. It wasn't until last week I had this made again for lunch. In the past I just simply sprinkled curry powder onto the minced beef and let it absorbs into the meat. That tastes just as good. For this one, I've a simplified curry paste to be fried with the beef. It's a notch up, but I'm sure there are people out there who will dispute its authenticity.

You have to work fast with the scrambled egg as it set fast. The trick is to stick the bun onto the moist egg so that they are adhered together. (Since I'm juggling with the camera and frying pan, in a two-handed setup, the photos and the end result don't do justice to the end result. The one with the burger bun shows a nicer set roti, but I missed the in-between steps. You get the zest of it).


500 gm. Minced Beef

Curry Rumpah

1 Small Carrot

Hot Dog Buns

Eggs (Scrambled)


Curry Rumpah

2 Cloves Garlic

3 Sticks Lemongrass

2 Tbsp. Curry Powder

1 Tbsp. Sugar

1 Large Onion

Put all the Rumpah ingredients into a blender and blend into a paste.


Fry the rumpah in 4 tbsp. of cooking oil over medium heat.

Flatten and spread out the paste; toss and stir constantly to prevent burning until fragrant.

Put in the minced beef, and mix well with the paste.

Add in about a ¼ cup of water to moisten. Add in the minced carrots.

Fry until the liquid is all absorbed into the spiced beef - dry yet moist. Add salt to taste.

Scoop out the fried meat, and set aside.

Heat up a dry frying pan. Lay down the cut bun (as shown) to get it toasted.

Using a butter knife, scrap off any parts that are over-toasted.

Lightly beat up the eggs (about 1 small egg per bun), and add a dash of salt.

On low heat, pour in enough of the beaten egg to cover the open (spread-out) bun. Immediately scoop in 2 to 3 tbsp. of the spiced meat on top of the egg. Spread out the meat over the spread of the egg.

While the egg is still moist, plunk in the bun on top. Use the spatula to push excess egg within the parameter of the bun. Use the palm of the hand to lightly pressured the bun, but careful not to flatten it.

In about a minute, the egg should be set. Put a plate over the bun in the pan, and invert the pan. Spread ketchup, chilli sauce, tomato slices or cucumber slices to your liking. Ready for chow-down!

Burger buns can be used as well, but using the bottom half only in the frying with other ingredients

All Malaysian Bloggers Project


angie said...

ooh. ur blog's different from the rest. :) il be voting for u. :)

Kong-Kay said...

thanks. there were lots of food blogs before; donno what happened in the preliminary round. probably a ruse to smoke me out.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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