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Indonesian cuisine: Perkedel recipe

20/11/2012

3 Comments

 
For the longest time I didn't like Indonesian food in general. I know, shocking, right? There were only a few dishes I really liked, like a plain nasi goreng or chicken satay with lontong (rice cubes) and peanut sauce. So whenever I was in Indonesia, I usually ate something different than the rest of my family. And that usually was rice with perkedel, some sort of potato meatball pattie. And altough I have opened up more to Indonesian food, I still looooove those potato meatballs. Perkedel is usually just a side dish, not something to replace a proper meat dish with or something, but I like to eat perkedel with a bowl of plain white rice and nothing else. Just like that. Trust me, I'm a very happy girl if you serve me this dish.
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Ingredients (makes 16):

400 gr peeled potatoes
300 gr ground beef
20 gr coriander, stems removed and finely chopped
3 tsp djintan (ground cumin)
2 tsp ketumbar (dried coriander)
1/4 tsp salt
1/2 tsp pepper
1 clove of garlic, finely grated
1/2 red (spanish) pepper, seeds removed, finely chopped
1 egg, egg white and yolk seperated
Oil for deep frying
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Dice potatoes into small cubes so they'll cook faster. Put in a pan and fill with water until all the potatoes are covered. Add a pinch of salt and cook for about 15-20 minutes with the lid on top.
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When the potatoes are cooked, drain and (while it's still hot) mash. Let the puree cool completely before making the perkedel.
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Heat oil in a deep fryer to 170 degrees Celsius. 
Now comes the easy part. Add all the ingredients except the egg white into a bowl and make about 16 meatballs. I always divide the mixture in 4 parts, divide every part in 2 and then divide every part again in 2. That way you make sure all the meatballs are evenly sized.
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Now it's time to use the egg white. Whisk for a bit so the egg white loosens.
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Cover every meatball in a thin layer of egg white, then fry immediately. Be careful when you put the meatballs in the oil! 

Oh and you really shouldn't forget this step. I did once and ruined all my perkedel. The patties fell apart in the fryer and the oil was totally ruined.
Fry no more than 8 meatballs at a time. Fry for about 5 minutes, or until golden brown. 
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Serve perkedel with a bowl of pandan rice. Yummmm. x
3 Comments
Paul
28/11/2012 09:30:22 pm

Yummy!!

Reply
Arrazi Ibrahim link
23/4/2015 12:36:08 am

What a story and recipe
Im from Indonesia btw, now I live in Jogja
Are you still in Indonesia right now?

Reply
Christin
24/4/2015 12:57:37 am

Hi Arrazi,
Thank you for your comment! I'm unfortunately not in Indonesia right now as I live in the Netherlands. Hope to go back soon, it's been a while. Maybe visit Yogyakarta as well as I have never been there!

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