Rendang Bitterballen Recipe: The Ultimate Guide (Authentic Recipe)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and can be more affordable than beef.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko adds crunch and can be more accessible.

rendang spices

💰Cheaper: homemade spice blend

Homemade blends can be customized and cost-effective.

Melt 60 g of butter in a mixing bowl.

Add 60 g of flour to the melted butter and mix until combined.

Pour in 350 g of beef broth and mix until thickened.

Add 250 g of rendang to the mixture and mix until well combined.

Chop some scallion and mix it into the mixture.

Spread the mixture onto a baking tray lined with parchment paper and even it out.

Chill the mixture in the fridge for at least 4 hours.

Once chilled, roll the mixture into balls, dividing it into 16 equal pieces.

Prepare a station with seasoned flour (add a pinch of salt and black pepper) in one bowl, lightly beaten eggs in another, and panko breadcrumbs in a third bowl.

Coat each ball in the seasoned flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs.

Chill the coated balls in the fridge until ready to use.

Heat 4 cups of oil in a deep fryer.

Gently drop the balls into the hot oil, moving them around for even browning.

Deep fry until crispy and golden brown, then drain on kitchen paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens