Bakso Goreng
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Main ingredient | |||
1 | Chicken thighs | 360 | 41 |
2 | Chicken Skin | 70 | 8 |
3 | Shallot | 40 | 5 |
4 | Dry Shrimp | 30 | 3 |
5 | Vegetable oil | 45 | 5 |
6 | Garlic | 25 | 3 |
7 | Leek | 10 | 1 |
8 | Egg | 50 | 6 |
9 | White Pepper | 1 | 0 |
10 | Salt | 5 | 1 |
11 | MASAKO® CHICKEN FLAVOUR | 5 | 1 |
12 | AJI-NO-MOTO® PLUS® | 3 | 0 |
13 | Sugar | 4 | 0 |
14 | Baking Powder | 10 | 1 |
15 | Fish Sauce | 6 | 1 |
16 | Sesame oil | 3 | 0 |
17 | Tapioca flour | 103 | 12 |
18 | Medium Protein Flour | 24 | 3 |
19 | Rice flour | 24 | 3 |
20 | Ice water | 70 | 8 |
- Soak the dry shrimp in hot water for ±30 minutes
- Cook the chicken skin with 2 tablespoons of water in a Teflon until the oil releases and the water evaporates
- Add vegetable oil and heat briefly then add the shallots until they change color slightly and add the ebi, cook the shallots until they become fried onions. Set aside the oil and fried ingredients
- Prepare a food processor, add the chicken thighs and blend until smooth. Add the fried ingredients and oil then blend again until smooth
- Add garlic, leek, salt, white pepper, MASAKO® CHICKEN FLAVOR, AJI-NO-MOTO® PLUS®, sugar, and baking powder then blend until well blended
- Add fish sauce, sesame oil, eggs, and ice water little by little while the blender is still running so that it is mixed well. Transfer the meat mixture into a bowl
- Mix the flour, tapioca flour, rice flour in a separate bowl until evenly mixed. Then, mix the flour mixture into the meat mixture little by little until evenly mixed. Store in the chiller so that the mixture sets for at least 30 minutes
- Heat the oil (100°C) then add the dough and fry for ±10 minutes. When frying, turn it over frequently so that it cooks evenly
- After 10 minutes, turn up the heat and fry for ±5 minutes to get color and crispiness. Serve while warm