Ingredients
3/4 cup orange marmalade
1/3 cup olive oil
2 tablespoons ketcap manis
2 garlic cloves, crushed
18 chipolata hot dogs
2*6 inch French bread
lettuce leaves and sliced cucumber, to serve
Directions:
Combine marmalade, 2 tablespoons oil, ketcap manis and garlic in a ceramic dish. Mix well. Add hot dogs. Turn to coat. Cover. Refrigerate for 2 hours.
Slice bread into 3/4 inch-thick pieces. Brush both sides of bread slices with remaining 2 tablespoons of oil.
Preheat barbecue plate and grill on high heat until hot. Reduce heat to medium. Barbecue bread on grill for 3 minutes each side or until golden. Barbecue hot dogs on plate for 10 minutes, turning and basting with marinade, or until cooked through.
Top bread with lettuce, cucumber and hot dogs. Use a skewer to secure. Serve.
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