Perkedel // Frikadeller // Potato Crocquet

My 17 months old little girl loves Perkedel. She is a very picky eater and just develop her appetite back. So I decided to make this for her. Now, there are 2 things that got me slightly unmotivated. I usually failed to produce a fine perkedel - it always decided to disintegrate and turnd into mushy piles in my wok once they were put in hot oil and that we're still living in a rented room with no kitchen and let alone stove or proper cooking device... except for my mighty rice cooker... and so on ....yada yada yada yada.... I am just making excuses for myself.

Anyway, for the love of Tania and may she ate heartily... I decided to drag my lazy self and start making on perkedel. It turned out brilliantly!!! I ate 1/4th of them all of course... hehehehe....

For the picture props, I used Tania's small play plate, fork and spoon.

Lesson of the day: Failure only exist if you fail to try and try again... hehehehe

Source: Seri Menu Shari-hari - Yasa Boga

Ingredient:
300 gr of Tess Potato, Peeled
1 Egg yolk
1 tbsp fried onion, grinded
1/4 tsp Ground white pepper
1/2 tsp salt
1/8 tsp Ground Nutmeg
 1 or 2 parsley, finely chopped
1 egg whites, scrambled
1/2 Small can of Corned  beef - or to your liking
Vegetable Oil

 Direction:
1. Fried or Steam the potatoes until soft. Mashed white it is hot
2. add the corned beef, egg yolk, ground fried onion, parsley, salt, pepper, nutmeg.
3. Mix well until it can be shaped
4. Take about 1 tsp or 1 tbsp (depend on how big you want your perkedel) and shape it like a ball then flattened it a little bit
5. Meanwhile heat the oil
6. Dip the shaped potato mix in to the egg white and the fry until golden.

Pangsit Goreng // Fried Wonton

This is to accompany my Mie Ayam (Noodle Soup with Chicken Topping). Pangsit can be fried or steamed of boiled in hot water. I didn't use exact measurement so please go with your approximate and preferred taste.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama


Ingredients:
- 1 cup of Diced Chicken
- 1/2 cup of Minced Prawn
- 1 tsp tapioca flour
- 3 Garlic, grind
- 1 spring onion, finely chopped
- Salt and white pepper
- Ready to use Wonton Skin 
- Water or egg whites to glue the wonton skin

Directions:
1. Mix all ingredient (except the wonton skin)

2. Take 1 small teaspoon of the filling and put it in the center of the wonton skin. Wet the sides of the wonton and fold it to a triangle. Then twisted it to make a shape of a boat.

3. Deep fry it for fried Wonton or Steamed or drop it on hot water until cooked.

Vegetable and Vermicelli Spring roll // Spring roll Sayuran dan Bihun.

Once Simon and I visited our friend, Rini Astuti, Simon’s fellow Chevening Scholar in London. I was 2 months pregnant, I think and was craving Indonesian food. Anyway, Simon was on his 1 day seminar and I was doing my London Museum trip. It was late in the afternoon and I was pretty tired when I get to British Museum. Rini’s apartment (very enviously) is located just opposite the museum. We all invited to her place and she served a great spring roll for us. I asked her the recipe which she gladly shared. It was actually very simple. 1 week later, we decided to do it ourselves. This has become our favorite snack and starter. Thank you Rini!!!

The chicken can be substitute with prawn or what ever leftover meat you have or just omit the meat. 

Ingredient:

15 ready to roll springroll sheets

200gr of rice vermicelli

½ cup of thinly chopped carrots

½ cup of peas

½ cup of  sweet corn

½ cup of chopped leftover chicken

1 cm of ginger

3 bulbs garlic

1 tbsp light soy sauce

Salt and pepper

Cooking oil

Direction:

1. Soak the rice vermicelli in hot water for 5 minutes. Drain and drizzle with oil to keep it from sticking. Using a kitchen shears, cut the vermicelli in a bowl to approximate shorter length. Set aside.
2. Grind together ginger and garlic with salt and pepper.
3. Saute the ground ingredients until fragrant
4. Add the vegetable and chicken. Stir well for 2 minutes.
5. Add the soy sauce
6. Stir in the rice vermicelli and mix well. Adjust the taste with salt and pepper.
7. Take 1 spring roll sheet and add 1 tbsp of vermicelli. Wrapped and roll. You can find the folding instruction on the spring roll wrap.
8. Deep fry the spring roll until golden brown. Serve with your favourite dip.

I am using Thai Spring roll dip bought from Asian store. Other fine choice can be Sambal ABC