Mini croquette filled with venison rendang
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Ingredients
|
5 |
kg |
venison stewing steak |
|
15 |
g |
ground cumin |
|
15 |
g |
coriander seeds |
|
15 |
|
roasted candlenuts |
|
6 |
cm |
fresh galangal |
|
6 |
cm |
fresh ginger |
|
15 |
cloves |
garlic |
|
6 |
|
onions, coarsely chopped |
|
1 |
tbsp |
trassi (shrimp paste) |
|
10 |
|
lomboks (chilli peppers) |
|
3 |
stalks |
lemon grass |
|
1 |
tbsp |
palm sugar |
|
5 |
cans |
coconut milk |
|
6 |
Indonesian bay leaves |
|
|
10 |
kaffir lime leaves |
|
|
250 |
g |
clarified butter |
|
300 |
g |
flour |
|
As needed: |
|
gelatin |
|
|
|
egg white/flour/panko for coating |
Preparation method
- To make the bumbu, roast the cumin and coriander in a frying pan.
- Put in a blender together with the candlenuts, galangal, ginger, garlic, onions, shrimp paste, and chilli peppers and grind into a fine paste.
- Gently fry the bumbu mixture in a heavy-bottomed pan to release all the flavours.
- Add the meat and mix in carefully.
- Crush the lemongrass with a chef's knife.
- Now add the coconut milk, palm sugar, lemongrass, bay leaves, and kaffir lime leaves.
- Bring to the boil and leave to gently simmer in a covered pan until done. Stir regularly to prevent the mixture from burning.
- Remove the meat from the sauce and take out the leaves and lemongrass. Keep the cooking liquid for the salpicon.
- Briefly grind the meat in the food processor using the butterfly whisk.
- Make a salpicon from the clarified butter, flour, and sauce.
- Add some gelatin if you want a thicker salpicon.
- Add the salpicon to the meat and then set aside in the refrigerator to firm up.
- Shape the salpicon into neat balls and coat with the flour, then the egg white, and lastly the panko.
- Deep-fry the croquettes at 180°C and then drain on kitchen paper.
Serving suggestions
- As a snack with a sweet and sour dipping sauce
- Serve with a lemon mayonnaise or piccalilli.