Bakso Goreng

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No.	Bahan-Bahan	Unit (g)	Unit (%)
1	Main ingredient
2	Chicken thighs	360	41
3	Chicken Skin	70	8
4	Shallot	40	5
5	Dry Shrimp	30	3
6	Vegetable oil	45	5
7	Garlic	25	3
8	Leek	10	1
9	Egg	50	6
10	White Pepper	1	0
11	Salt	5	1
12	MASAKO® CHICKEN FLAVOUR	5	1
13	AJI-NO-MOTO® PLUS®	3	0
14	Sugar	4	0
15	Baking Powder	10	1
16	Fish Sauce	6	1
17	Sesame oil	3	0
18	Tapioca flour	103	12
19	Medium Protein Flour	24	3
20	Rice flour	24	3
21	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