Fried Meat Balls (Bakso Goreng)

Saturday, April 26, 2008


Last week, when we came to visit our good friend, she served us this yummy finger food. This time, I made it myself for my little family. My husband loves it and brought it to work. Bianca loves it too, she can finish the whole ball at once, of course bite by bite...

Ingredients:
- 200gr ground pork/chicken
- 200gr headless shrimp, discard the shells and tails
- 4 cloves of garlic
- 1 Tbsp of oyster sauce
- 4 Tbsp of fish sauce
- 2 green onion, chop thinly
- 2 tsp of ground white pepper
- 1 tsp of sugar
- 2 Tbsp of maizena/corn flour
- 1 egg
- oil for frying

In a chopper, chop garlic and shrimp until smooth. Mix well all of the ingredients in a mixing bowl (remember to add the flour at last). Using two spoons, make balls and deep fry it with oil until golden brown. Serve it as snack or side dish, add chili sauce if you like.

4 comments:

Smith of Luck said...

first of all, thanks for sharing this recipe for all of us to enjoy. i’ve been getting bored of our native cooking, and have been expanding my knowledge of international recipes. however, i was hoping you could help me out with something. the bakso goreng’s that i’, familiar with are quite crispy, chewy and a whole lot “breadier”. they seem to contain a whole lot of flour (tapioca flour from the research i’ve been doing). the photo below should explain it better. any idea on how i could go around into creating such a light and fluffy bakso goreng? it also has little air pockets inside which i can’t seem to get my head around. do they add yeast?!

http://3.bp.blogspot.com/_uYEF8zeeDoU/Sb3PKzKA_PI/AAAAAAAAA0I/8UmaezFjmks/s400/pinangia+bakso+goreng.jpg

Lidia Sianturi said...

Hi Smith thank you for stopping by and leaving me a comment. These bakso goreng which I made were quite different than the puffy-crispy one (the pic you sent). Mine was mostly meaty. As my knowledge, baking powder will make fried things crunchier and can produce gas that form spongy texture. Give it a try!

Mochachocolata Rita said...

lid, i tried making this today, mine was still a tiny bit too soft as i used food processor...and i bet it would be even nicer if i used pork instead of chicken :D

Lidia Sianturi said...

Rit, depend on what part of chicken u used, if it breast, it would be drier than thigh, for the water content is less. And frozen stuff (shrimp for example), will hv higher water content too compared to fresh ones.

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