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Saturday, May 9, 2015

Bakso Goreng (Fried Meatballs)



In Indonesian & English

Bahan

  • 250 gr fillet Ayam/Babi, 150 gr Udang
  • 100 gr Kulit & lemak ayam, 2 Putih telur 
  • 165 gr Tp. tapioka/sagu, ½ st Lada bubuk
  • ½ st Gula, 1 st Garam, ½ st Ketumbar bbk
  • 2 st Minyak wijen, 1 st Kecap ikan
  • 2 st Saus soya pekat, 1 sm Olive oil
  • 3 Baw.pth-cincang, 2 sm Baw.goreng
  • 1½ st Baking soda (opsional), Minyak

Cara membuat

  • Campur rata tapioka dng bak.soda, sisihkan. Blender daging, kulit, lemak, udang, bawang2 & bumbu2. Campur dng putih telur, aduk rata. Mskkan campuran tepung sedikit2 sambil diuleni dng tangan atau diaduk rata dng spatula hingga kalis & adonan menjadi benar2 lengket.
  • Hangatkan minyak di wajan dng api sedang (jangan sampai panas). Kecilkan api ke rendah. Basahi tangan, taruh adonan di telapak. Kepalkan & tekan agar adonan klr dari antara jempol & telunjuk. Ptng membulat dng sendok. Celup sendok di air seblm digunakan. Mskkan bakso ke  dlm minyak hangat. Bola2 jangan diletakkan terlalu berdekatan krn akan mengembang. Masak sambil sesekali dibalik2 sampai bola2 kuning kecoklatan & kering (20-25 mnt, semakin besar bola2 semakin lama pemasakan). Angkat & tiriskan di kertas penyerap minyak.
  • Sajikan bakso goreng sebagai snack dng saus sambal, sebagai bakso goreng kuah kaldu atau dpt juga digunakan sbg pelengkap bakwan malang (lihat resep Bakwan Malang).
  • Bila hendah disimpan: setelah mendingin, mskkan bakso goreng ke dalam kantung plastik, vacum kmd mskkan di freezer. Cara memanaskannya: Ltkkan bakso goreng di oven dng panas 125º C selama ± 10 mnt atau panaskan di toaster roti sambil sesekali dibalik2.

Ingredients

  • 250 gr Chicken/Pork fillet, 150 gr Shrimps
  • 100 gr Chicken fat & skin, 2 Egg whites
  • 165 gr Tapioca flour, ½ tsp ground Pepper
  • ½ tsp Sugar, ½ tsp ground Coriander
  • 2 tsp Sesame oil, 1 tsp Fish sauce
  • 2 tsp dark Soy sauce, 1 tsp Salt
  • 1 tbsp Olive oil, 2 tbsp Fried onion
  • 3 cloves Garlic-minced, Frying oil
  • 1½ tsp Baking soda (optional)

Directions

  • Mix the tapioca flour & baking soda well; set aside. Grind the chicken meat-fat-skin, shrimps, garlic, fried onion & all seasoning in a food processor into smooth paste. Mix them with the egg whites well. Add in the tapioca mixture a little at a time; constantly kneading the dough with hand or spatula until incorporated & it becomes really sticky on your hand.
  • Warm up the frying oil in a wok/deep pan over medium heat; make sure the oil is only warm & not hot. Reduce the heat to low. Rub your hand with little bit water; put a handful of dough in your palm. Squeeze out a small portion of the dough, between index finger & thumb, to make a rounded ball shaped meatballs. Scoop out the balls dough with a watered spoon. Drop the balls into the warm oil. Give enough space between each ball as they will rise/expand. Fry the balls until it becomes nicely golden brown & crisp (~ 20-25 min; will need a longer frying time if you make a bigger size balls); turning as necessary to ensure that both sides are cooked through. Remove them the heat & & drain on a paper towel.
  • Serve fried meatballs as snack with chili sauce; serve it as fried meatballs in broth soup or use fried meatballs as complement when you make mixed dumplings soup à la Malang (see Mixed Dumplings Soup à la Malang recipe).
  • You can store the fried meatballs in the freezer. Let the balls cooling down, then put them in vacuum plastic bag. Later on just heat the fried meatballs up in the oven at 125º C for ~ 10 min. Or you can also heat it up in toaster; turn it over once in awhile.

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