Kottu Roti Recipe

Servings: 2
Prep time: 10 minutes
Total time: 20 minutes

Ingredients

4 tablespoons|60 ml canola oil
1 tablespoon minced ginger
1 red onion, thinly sliced
1-2 serrano chilies, stemmed and minced
3 cups thinly sliced green cabbage
kosher salt, to taste
1 ½ cups cooked meat of your choice (braised short rib or oxtail, heck even leftover chicken)
2 pieces of tingmo or paratha, thinly sliced
½ cup|120 ml stock
¼ cup mint chutney
1 cup fresh cilantro
2 large eggs
2 tablespoons pickled onion

1. Heat 3 tablespoons of the oil in a large skillet over medium-high. Add the ginger, onion, and chilies and cook until slightly soft and golden, about 2 minutes. Add the cabbage and cook an additional 3 minutes. Season with salt.
2. Add in the meat and tingmo and cook 2 minutes, to heat through the meat. Add in the stock and chutney and stir gently to combine.
3. Toss in the cilantro and check your seasoning for salt. Divide between 2 plates.
4. Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high. Add the eggs and fry until the white is lightly set, about 3 minutes. Season with salt and pepper and place one egg on top of each plate. Garnish with the pickled onions.

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