Thursday, February 17, 2011
Chicken & Shrimp Balls FAIL
I've been missing bakso goreng (fried pork & shrimp balls) from my hometown so much, I tried to recreate it, but it didn't work out. I've tried twice, and I've failed both attempts miserably.
Mine turned out too...fluffy. They resemble mini fritters more than the dense and slightly chewy fried balls with chunky bits.
This is what I've done:
- 1 chicken thigh fillet
- a cup of shrimps
- a chunk of jicama (bengkoang)
- 1 small clove garlic
- 1 shallot
- 3 tbsp flour
- 1 tbsp corn flour
- 1 tsp baking powder (I dunno why I added this? Maybe this is the thing that makes the balls too fluffy?)
- salt, pepper, sugar, oyster sauce
- 1 egg
- a bit of oil (I dunno why I added this too)
I minced and mixed everything in food processor, not too fine, leaving some chunky bits, scoop a bit of the mixture at a time using two teaspoon and deep fry in hot oil.
The taste was ok, but let's face it, the above flavors could hardly go wrong. But the texture...it's just...not it!
Clearly I must have done something really wrong. What did I do to ruin it?
Does anyone have good bakso goreng recipe? Do share. Please, pretty please? T_T