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Ingredient
Bakso Goreng (Fried Meatballs)
Introduce
Chef :
Angela MertoyonoBakso Goreng (Fried Meatballs)
Many vendors sell these here, but of course it is healthier to make them on your own. Bear in mind that they will shrink a bit after frying, so they won't be completely round. Still tasty. We enjoy these with homemade mayo and a touch of chili sauce.
Ingredient
Food ration :
50 meatballsCooking time :
30 minutes
250 gr
ground chicken
3/4 cup
katakuriko
1
egg
1 tsp
salt
1 tsp
baking powder
1 tsp
sesame oil
1/2 tsp
shoyu
1/2 tsp
ground coriander
1 tbsp
ground garlic
1 tsp
ground shallot
1 tsp
parsley flakes
Cooking instructions
* Step 1
Combine all ingredients except oil.
* Step 2
Knead by hand until it is quite firm but pliable.
* Step 3
Pour a bit of oil to your hands and form balls from the mixture.
* Step 4
Pour oil into the pan. You are going to deep fry them. Use medium heat. When the oil is hot and a bit bubbly at the edges, use the lowest setting and start putting the balls to the pan.
* Step 5
After a while, the balls will flip on their own once they start to expand.
* Step 6
Once the bottom part becomes golden brown, flip them over carefully.
* Step 7
When they are golden brown, take them from the pan. It takes about 15 minutes and I fry in two batches.
* Step 8
I prefer to put them into skewers, but you can eat the meatballs with a fork or with your hand.
Note: if there is a photo you can click to enlarge it
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