Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Perkedel
Potato fritters bound with egg and fried shallots, dipped in beaten egg and fried again so the outside sets into a thin shell — the side dish that turns up beside every plate of soto and nasi in Indonesia.
Source
Recipe by Indonesian home kitchens · 🏺 Traditional · Indonesian household cooking
Indonesia · the plate's companion — An ownerless traditional dish, so no cook is credited. The cited article confirms them as vegetable fritters from Indonesian cuisine, most commonly made from mashed potatoes. Quantities, the fry-don't-boil rule and the egg-dip step are this book's own.
Watch it being made · 3 videos
⏱ 45 min🍽 6 servings🔥 210 kcal🇮🇩 Indonesia
HalalVegetarianGluten-freeDairy-freeNut-free
Steps
Fry the potato quarters in hot oil for 6 minutes until golden and cooked through.
💡 FRY the potatoes, do not boil them. Boiled potato holds water and the fritters fall apart in the pan; frying drives the water off and the mash binds without flour.
Mash them hot with the fried shallots, garlic, spring onion, celery leaf, nutmeg, pepper and salt.
Mix in half the beaten egg, just enough to hold. Shape into flat rounds.
Chill the shaped patties 15 minutes so they firm up.
Dip each one in the remaining egg and fry in hot oil, 2 minutes a side, until deep gold.
💡 The egg dip is what makes the shell. Straight into the oil they brown unevenly and crumble when lifted.
Drain on a rack, not paper, so the bottoms stay crisp.
💡 Tips
- From the Dutch frikadel, three centuries of colonial cooking later. Beef and corn versions are just as common.
- Never served alone. It is the thing beside soto ayam, nasi kuning or a plate of rice — a component, not a snack.
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