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Friday, February 04, 2011

HOLIDAY SPECIAL - SWEET POTATO BITTERBALLEN / KUIH BLODOK INTI AYAM

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It's a second day of CNY, we are still in the holiday mood, many open house to attend, family gathering, reunion dinner, lunch and party but for those who plan to stay home watching CNY TV Special here is a snack or appetizer that you can consider - Sweet Potato Bitterballen. In my third entry I have elaborated so much on this little balls from Dutch, it's a scrumptious Dutch snacks that have a soft meaty filling surrounded by a crispy coating of fried breadcrumbs. 

I decided to make bitterballen as they are something my children love to eat. This time around I made adjustment to the process. I did it a short cut way. Instead of preparing the ragout/roux I did it the "cucur badak" way, I boiled the sweet potatoes, add some flour, insert the fillings and breaded with breadcrumbs. If you wish to try Sweet Potato Bitterballen, Paty's Kitchen way here is the recipe,

What you will need:
For the Skin
1 kg sweet potato - boiled and mashed/ 1 kg ubi keledek
250 g flour ( 2.5 cups) / 2 cawan tepung gandum

For the Fillings
1 small brown onion / 1 biji bawang besar
400 g of minced chicken (any old cut will do) / 400 gm daging kisar
2 crushed garlic cloves / 2 ulas bawang putih ditumbuk
1/2 tsp cumin powder / 1/2 sdt jintan manis
1 tbsp oyster sos / 1 sdb sos tiram
1 tbsp black pepper / 1 sdb lada hitam
salts to taste/ garam secukup rasa
2 sdb mentega / 2 tbsp butter 
2 beaten eggs / 2 biji telur yang dipukul
Bread crumbs / serbuk roti
Vegetable oil to use to fry the bitterballen / Minyak untuk menggoreng
  • Your dipping of choice / Sos kegemaran anda
PREPARATION

Combine mashed sweet potato and flour. Knead well and set aside. / Campurkan keledek dan tepung. Gaul dan uli rata. Letak sebelah.

In a saucepan add a tablespoon of butter and saute the chopped up onion until it browns a little. Add in the cumin powder and the crushed garlic and stir together. Add in the meat and brown./ Dalam kuali lain panaskan mentega, tumis bawang besar sehingga kuning, masukkan bawang putih, serbuk jintan manis dan daging. 

Add in seasoning and cook until the meat is done. Turn off the heat and set aside./
Masak di atas api perlahan, tambah air jika perlu, masukkan bahan-bahan perasa lain dan masak sehingga daging masak. Padamkan api angkat dan sejukkan.

Divide dough into a small balls, flatten each dough and fill in the filling. Continue until complete all. Dip  in the eggs, then cover them evenly in bread crumbs, dip them again in the eggs and again in the breadcrumbs. Make sure the bitterballen are properly coated and that the breadcrumb does not have cracks or they could fall apart when you fry them. Repeat for the remaning filling - you should get around 35 - 40./ Bahagi adunan kepada beberapa bahagian dan bentukkan seperti bebola sebesar bola ping-pong. Leperkan dan isikan inti tadi. Celup dalam telur dan golekkan ke atas serbuk roti.

To fry these tasty bites, use a little deep fryer or a heavy saucepan filled one third of the way up with the vegetableoil and heated to around 180 degrees Celsius. Fry the balls until they are golden brown and then transfer them to a paper towelcovered plate to take off excess oil./ Panaskan minyak - untuk goreng cara deep fry dan goreng sehingga kekuningan.

Serve with cili sauce and enjoy while they are still nice and warm./ Hidang dengan sos cili dan hidang ketika panas.

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Hari ini masuk hari kedua CNY, masih lagi dalam holiday mood, masih lagi banyak kunjungan yang perlu dibuat, open house, majlis-majlis, makan-makan dan aktiviti cuti-cuti. Tetapi kepada yang tidak mempunyai rancangan luar dan inginkan ketenangan di rumah sambil menonton CNY SPECIAL di TV, ini ada sajian menarik untuk menemani anda hari ini. BITTERBALLEN KELEDEK atau dalam bahasa kita Blodok Keledek. Sajian ini memang sesuai buat mengunyah di depan TV.

Bitterballen kali ini saya buat secara short cut, unntuk memudahkan kerja, jangan renyah-renyah. Asalnya bitterballen ini inti dimasak sekali dengan tepung dan disejukkan selama dua hari sebelum boleh digolekkan ke atas serbuk roti dan digoreng, tapi kali ini kita buat cara Malaysia, cara cucuk badak. Mudah, dan yang paling penting SODAP. Kepada yang ingin mengetahui pasal snak ini secara terperinci boleh rujuk kepada entry ketiga saya mengenai BITTERBALLEN.- SELAMAT MENCUBA DAN SELAMAT BERCUTI.

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Next Post - Thai Shrimp Salad
 


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4 comments:

Nieza said...

sedapnya menu akak ni...buat saya terasa lapar jer masuk dapur akak ni...hehe

Paty's Kitchen - Cook with passion. said...

Salam Nieza, cuaca baik di sana, menu kesukaan anak-anak. Dia orang kalau savoury baru jalan, kalau manis-manis macam kuih talam tu kureng sikit. So ikut kehendak dia orang la.

eina said...

salam kak...sedpnye nampak kuih akak tuu..betul kata nieza..rasa lapar la pulak...hehehe

Paty's Kitchen - Cook with passion. said...

Salam Eina, memang sedap, favourite ana-anak tapi leceh sikitla nak digolek serbuk roti. Terus bersama Kak ya ada pengumuman penting hendak dibuat pada 14hb Februari ni.

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