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Mini croquette filled with venison rendang

No introduction.

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Egg
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

5
kg
venison stewing meat (or shanks)
15
g
ground cumin
15
g
coriander seeds
15
candle nuts, roasted
6
cm
galangal root
6
cm
ginger
15
clove
garlic
6
onions, roughly cut
1
tbsp
trassi (shrimp paste)
10
red chilli pepper
3
stalks
lemongrass
1
tbsp
palm sugar (gula jawa)
5
cans
coconut milk
6
leaves
fresh Indonesian bay leaves
10
leaves
kaffir lime
250
g
clarified butter
300
g
flour
as needed
gelatin
as needed
egg white
as needed
flour
as needed
panko breadcrumbs

Scale recipe

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