How to Make Berenklauw: Deep Fried Meatball and Onion on a Stick, with Peanut Sauce

marzipan

🥗Healthier: almond paste

💰Cheaper: homemade marzipan

Almond paste is lower in sugar and can be made easily at home.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-bought pie crust

Phyllo dough is lighter and can be lower in calories.

Add ground beef to a bowl.

Mix in breadcrumbs, ketjap manis, yellow mustard, mayo, grated nutmeg, cornstarch, sambal oelek, salt, and pepper.

Combine until homogeneous.

Divide the mixture into 6 meatballs of 120 grams each.

Dredge meatballs in flour and place them in a dish.

Refrigerate meatballs for 30 minutes.

Melt 2 tablespoons of butter in a large oval cast iron pot.

Add meatballs to the pot and brown on all sides.

Lower heat, cover, and simmer for 20 minutes, rotating occasionally.

Remove meatballs and let cool before refrigerating for at least an hour.

Prepare peanut sauce by combining coconut milk, peanut butter, water, sugar, vinegar, red curry paste, masaman curry paste, and salt in a saucepan.

Heat and whisk until it reaches a gentle boil, then simmer for 5-10 minutes.

Slice onions into rings, keeping them intact for skewering.

Remove the papery skin from the onion rings.

Adjust onion ring size to match the meatballs.

Skewer the meatballs and onion rings onto wooden skewers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens