Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup tapioca flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1 egg
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1/2 cup chopped mint leaves
- 1/2 cup chopped basil leaves
- 1/2 cup chopped lemongrass
- 1/2 cup chopped ginger
- 1/2 cup chopped garlic
- 1/2 cup chopped shallots
Special equipment needed:
- Large mixing bowl
- Frying pan
- Wooden spoon
- Rolling pin
- Pastry cutter
- Deep fryer
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, tapioca flour, all-purpose flour, salt, black pepper, garlic powder, cumin powder, coriander powder, egg, and water. Mix well until all ingredients are fully incorporated.
2. In a frying pan, heat the vegetable oil over medium-high heat. Add the green onions, cilantro, parsley, mint leaves, basil leaves, lemongrass, ginger, garlic, and shallots. Cook for 5 minutes or until the vegetables are softened.
3. Add the cooked vegetables to the beef mixture and mix well.
4. Divide the mixture into small portions and roll them into small balls.
5. Using a rolling pin, flatten each ball into a thin oval shape.
6. Use a pastry cutter to cut the flattened dough into a rectangular shape.
7. Fold the dough in half and seal the edges by pressing them together with a fork.
8. Heat the deep fryer to 350°F.
9. Fry the jalangkote bakso in batches for 3-4 minutes or until golden brown.
10. Remove from the fryer and drain on a paper towel.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Protein per serving: 30g
Carbohydrates per serving: 25g
Fiber per serving: 2g
Sugar per serving: 2g
Sodium per serving: 400mg
Substitutions for ingredients:
- Ground beef can be substituted with ground chicken or pork.
- Tapioca flour can be substituted with cornstarch or potato starch.
- All-purpose flour can be substituted with rice flour or wheat flour.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Green onions, cilantro, parsley, mint leaves, basil leaves, lemongrass, ginger, garlic, and shallots can be substituted with any herbs or vegetables of your choice.
Variations:
- Add chopped shrimp or crab meat to the beef mixture for a seafood twist.
- Serve with a spicy dipping sauce for an extra kick.
- Add cheese to the beef mixture for a cheesy jalangkote bakso.
Tips and tricks:
- Make sure the dough is rolled out thin enough to ensure a crispy texture.
- Use a pastry cutter to ensure even and consistent shapes.
- Fry the jalangkote bakso in small batches to ensure they cook evenly.
- Serve immediately for the best texture and flavor.
Storage instructions:
Store any leftover jalangkote bakso in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jalangkote bakso in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the jalangkote bakso on a platter with a dipping sauce and garnish with chopped herbs.
Garnishes:
Garnish with chopped cilantro, parsley, or green onions.
Pairings:
Pair with a cold beer or a sweet iced tea.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the jalangkote bakso is too greasy, drain on a paper towel before serving.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Use a thermometer to ensure the oil is at the correct temperature before frying.
Food history:
Jalangkote bakso is a popular street food in Indonesia. It is a fusion of Chinese and Indonesian cuisine.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Indonesian