- 8 hotdog buns
- 8 chicken frankfurters (I use Ayamas)
- 1 large onion, finely diced
- Cheddar cheese, finely grated (I use Anchor Cheddar cheese slice) *optional
- 400 g beef mince (I use Ramly)
- Olive oil
- 6 tablespoon tomato puree (I use Kimball)
- 2 tablespoon Worchestershire sauce (I use Lea & Perrins)
- 2 tablespoon cumin powder
- 1 tablespoon chili powder
- 2 tablespoon salt
- 1 tablespoon white pepper
- 1 cup water
- Heat the olive oil in a pot until smoking then add the mince and sear until slightly brown.
- Add in tomato puree, Worchestershire sauce, cumin powder, chili powder, white pepper, water and let simmer until the meat is soft.
- Add salt to taste and let cool.
- Just before serving, heat up frankfurters (steam or poach in boiling water for 10 minutes), microwave hotdog buns.
- Place frankfurter in the warm bun, ladle the meat sauce over the frankfurter and topped with diced onions, cheese and served immediately.
- Only microwave the hotdog buns for no more than 15 seconds, so they are very soft and warm.
- The Coney Dog "flavor" come from the cumin, so use this ingredient to balance the falvor of the meat sauce.
- Make sure the meat is properly minced so it don't take a lot of time until it's very soft.
- The measurement in the recipe is just as a guide. You can add or reduce it if you want.
- The original recipe add sugar while I'm not.
- You doesn't need to use the same brand like I use. Feel free to use the others.
- People don't usually use Worchestershire sauce in their dish so they may not know what is it. You can click here for more detail.
- If you follow this recipe, the meat sauce may be enough for more than 8 servings, you just need to add more bun and frankfurter.