Coney Island Hot Dogs

Remember how A&W served the best chicken wings, curly fries, coney hot dogs, waffles and Root Beer floats? I miss those good old days and I sometimes do yearn for these sinful American food. But instead of making my way across the Causeway or even Batam, I’ve decided to make my very own chilli sauce for the hot dogs 🙂

This is pretty easy and my version is slightly different from Mom’s. But this is good enough, quick enough to be served for sahur.

Ingredients

• 4 hot dog buns
• 150 gm minced beef
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chilli powder
• 1/2 teaspoon ground cumin
• 4 teaspoons tomato paste
• 1/2 teaspoon honey mustard (or yellow mustard), plus more for topping
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 4 chicken franks

Directions

Preheat the oven to 120 degrees Celsius. Cut the hot dog buns midway and spread some butter on the sides. Place the buns in the oven and heat through for about 5 minutes.

In a large skillet, cook the minced beef, 3/4 of the onions and garlic over medium-high heat. Break up the meat until the onions are softened and the meat is cooked through, after about 5 minutes. Stir in the chilli powder and cumin and cook. Stir occasionally for about 3 minutes. Stir in 1/2 cup water, tomato paste, honey mustard, Worcestershire sauce, sugar and salt. Bring to a boil, then cover, reduce the heat to medium and cook until thickened, about 20 minutes.

Meanwhile, in a large saucepan, cover the chicken franks with water and bring to a boil. Cook until heated through for about 8 minutes.

Place the chicken franks in the rolls and top with the chilli sauce, the remaining onions and extra honey mustard.