Gastronomixs

Mini croquette filled with venison rendang

Mini croquette filled with venison rendang

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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. 

Previous page