Anti kempes! BAKSO GORENG UDANG!

Summary

In this video, the host demonstrates how to make crispy and flavorful fried bakso using chicken and shrimp. The recipe features a unique mix of textures, with the bakso's crunchy exterior and juicy interior. After preparing the ingredients—chicken, shrimp, garlic, and seasoning—the mixture is blended and shaped before frying. The host also shares tips on achieving the perfect frying technique and offers a simple homemade sambal for dipping. Despite a few challenges in shaping the bakso, the result is a delicious, savory treat with a satisfying balance of flavors.

Takeaways

• 😀 The recipe demonstrates how to make crispy and savory fried meatballs (bakso goreng) with a unique texture using chicken and shrimp.
• 😀 The dish is halal and can be customized with different meats, but the focus is on using chicken and shrimp for flavor and texture.
• 😀 The chicken should be cut into rough pieces and blended with garlic, which helps in achieving the right consistency for the paste.
• 😀 Important ingredients for the meatball mix include baking powder, baking soda, vegetable oil, sesame oil, salt, white pepper, chicken powder, and sugar.
• 😀 Two eggs are used to bind the mixture, which is then blended with cold water to ensure proper mixing and consistency.
• 😀 Once the meatball paste is made, shrimp (chopped or blended) is added to the mixture, followed by tapioca flour for a crispy texture.
• 😀 The meatball mixture is chilled before frying to achieve the best crunch and consistency.
• 😀 A simple sambal (chili sauce) is prepared with a mix of chili, garlic, and vinegar, and thickened with cornstarch to balance the flavors.
• 😀 The fried meatballs should be cooked slowly over low heat for 30 minutes to ensure they are cooked through, with the heat increased at the end for color.
• 😀 The recipe emphasizes the importance of monitoring the frying process carefully, stirring occasionally to ensure even cooking and crispy results.
• 😀 The finished bakso goreng can be served with the homemade sambal and enjoyed as a crispy, juicy snack with balanced flavors of shrimp, chicken, and spices.

Q & A

What type of meat is used to make the bakso in this recipe?

The bakso in this recipe is made with chicken and shrimp, offering a halal alternative to the traditional pork version.

Why is the chicken thigh used instead of chicken breast in this recipe?

Chicken thigh is used because it has a higher fat content, which helps create a richer and more flavorful texture, unlike the leaner chicken breast.

Can the shrimp be blended into a paste or should it be chopped?

The shrimp should be chopped into small pieces to maintain texture, as the recipe aims for a slightly crispy bite when eating the bakso.

Why is cold water used in the mixture for the bakso?

Cold water is used to keep the mixture chilled, which helps the ingredients bind better and prevents the bakso from becoming too soft or rubbery.

What is the role of baking powder and baking soda in the recipe?

Baking powder helps the bakso rise and become fluffier, while baking soda enhances the texture, making the bakso more tender.

How should the bakso dough be handled before frying?

The bakso dough should be refrigerated to allow it to firm up. This helps in achieving a crispier texture when frying.

What type of oil is recommended for frying the bakso?

Vegetable oil is used for frying the bakso. The oil should be heated to a medium-low temperature to cook the bakso evenly.

How long should the bakso be fried, and what is the reason for the long frying time?

The bakso should be fried for about 30 minutes on low heat. The long frying time ensures that the bakso cooks thoroughly and becomes crispy on the outside without burning.

How do you ensure the bakso is evenly fried?

To ensure even frying, the bakso should be stirred occasionally. This helps the bakso cook uniformly on all sides.

What kind of sauce is served with the bakso, and how is it made?

The bakso is served with a spicy sambal sauce made from a blend of curly chili, bird's eye chili, and garlic. It is boiled, seasoned with salt, sugar, and rice vinegar, and thickened with cornstarch.