Ingredients with Measurements:
- 1 lb ground pork
- 2 medium-sized potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp nutmeg
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Wooden spoon
- Plate lined with paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, grated potatoes, chopped onion, minced garlic, breadcrumbs, beaten egg, salt, black pepper, paprika, cumin, coriander, and nutmeg. Mix well until all ingredients are evenly distributed.
2. Form the mixture into small balls, about 1 inch in diameter.
3. Heat vegetable oil in a non-stick skillet over medium heat.
4. Add the pork and potato balls to the skillet, making sure they are not touching each other. Cook for about 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the cooked pentols from the skillet and place them on a plate lined with paper towels to absorb excess oil.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes about 20-25 pentols
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 220mg
Total carbohydrates: 5g
Dietary fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork.
- Sweet potatoes can be used instead of regular potatoes.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the mixture for extra flavor.
- Stuff the pentols with cheese or other fillings before cooking.
- Make a vegetarian version by replacing the ground pork with crumbled tofu or tempeh.
Tips and tricks:
- Make sure to squeeze out excess water from the grated potatoes before adding them to the mixture to prevent the pentols from becoming too wet.
- Use a cookie scoop or melon baller to form the pentols for a more uniform size.
- If the pentols are not browning evenly, adjust the heat or move them around in the skillet.
Storage instructions:
Leftover pentols can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pentols on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the pentols on a platter and garnish with fresh herbs or sliced green onions.
Garnishes:
Fresh herbs, sliced green onions, or a sprinkle of paprika.
Pairings:
Serve with a dipping sauce, such as sweet chili sauce or soy sauce.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the pentols are falling apart while cooking, add more breadcrumbs to the mixture to help bind it together.
- If the pentols are too dry, add a little bit of water or milk to the mixture to moisten it.
Food safety advice:
Make sure to cook the pentols to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Pentol is a traditional Indonesian snack made from ground meat and potatoes. It is commonly served as a street food and can be found in many parts of the country.
Flavor profiles:
Savory, slightly spicy, and crispy on the outside with a soft and tender center.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indonesian