How to Make Indonesian Perkedel Asian Cooking Recipe Cuisine

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Indonesia Indonesian Perkedel


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 6-8 Servings

 1/2 kg shallot, peel off the skin and slice thinly

 8 yellow potatoes, peel off the skin, slice thinly

 2 tablespoons nutmeg ( powder)

 2 eggs, separate the yolk

 300 g minced beef

 1 cup vegetable oil

 1 tablespoon salt

 1 pinch pepper


Directions:


1.Fry sliced shallots until it turns a bit brown, then set aside to cool. Saute sliced potatoes until it turns soft, and then mash them in a bowl.

 2. Mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties.

 3.Heat oil in a frying pan, enough to cover the patties. Dip patty into egg white and then cook (in batches if necessary) over  medium heat for about 5min each side.

 *If you're worried about the patties keeping their shape, stash in the refrigerator for half an hour before frying so they have the chance to better keep form.


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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