Hello, I’m Clara. Today, we’re going to make bakso goreng (fried meatballs) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Bakso Goreng (Fried Meatballs) Recipe
Bakso Goreng (Fried Meatballs) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Bakso Goreng (Fried Meatballs) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bakso goreng (fried meatballs) using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Bakso Goreng (Fried Meatballs):
- Prepare 250 gr ground chicken
- Make ready 3/4 cup katakuriko
- Prepare 1 egg
- Prepare 1 tsp salt
- Prepare 1 tsp baking powder
- Make ready 1 tsp sesame oil
- Make ready 1/2 tsp shoyu
- Prepare 1/2 tsp ground coriander
- Take Crushed black pepper according to your preference
- Prepare 1 tbsp ground garlic
- Make ready 1 tsp ground shallot
- Prepare 1 tsp parsley flakes
- Make ready Oil for frying
Steps to make Bakso Goreng (Fried Meatballs):
- Combine all ingredients except oil.
- Knead by hand until it is quite firm but pliable.
- Pour a bit of oil to your hands and form balls from the mixture.
- Pour oil into the pan. You are going to deep fry them. Use medium heat. When the oil is hot and a bit bubbly at the edges, use the lowest setting and start putting the balls to the pan.
- After a while, the balls will flip on their own once they start to expand.
- Once the bottom part becomes golden brown, flip them over carefully.
- When they are golden brown, take them from the pan. It takes about 15 minutes and I fry in two batches.
- I prefer to put them into skewers, but you can eat the meatballs with a fork or with your hand.
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