Beef Meatball Recipe (original Beef Pentol)
Meatballs are believed to be rooted in the culinary specialties of the Chinese. The word meatball itself is a Hokkien language which means ground beef. The round shape is like a ball and the thick beef broth is the hallmark of this delicious dish. This culinary one can now be easily found all over Indonesia.
Ingredients
- Beef - 300 grams
- Tapioca flour - 100 grams
- Ice cubes, dice size 2x2 cm - 6 pieces
- Garlic, fried then puree - 6 cloves
- Egg white - 2 eggs
- Salt - 2 tsp
- Sugar - 1/2 tsp
- Pepper - 1/2 tsp
- Water, for boiling - to taste
- See Mother's Recipe Version
Plans
- Mix and grind all ingredients until smooth.
- In a saucepan, bring the water to boil for the meatballs.
- Take a handful of meatball dough and make a fist with one hand. Press it until the meatball circle comes out between your thumb and forefinger.
- Take the meatball ball with a spoon and then immediately put it in boiling water. Keep doing it until all the dough runs out.
- Let the meatballs cook until they float. Lift and drain.
- Meatball pentol can be served fried, grilled, mixed in cooking, or stored in the freezer.
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