Friday, June 29, 2012

Kroket or Croquettes

Kroket…. Sounds like rocket?  No! no! this one is a “peranakan” (mixed born) China and Dutch. In English it called Croquette. In every country its usually made from potato puree then filled with vegetables or meat and then deep fried. Indonesian also like to eat this “kroket” as an appetizer. Y0u can cook this as much as you want and keep in the fridge for 3 days after you fried the, then just reheat them on oven/ miicrowave or even just stir fry them a bit. Eat while it's hot so the filling will melt... Yumm!!!!

100 g minced meat ( I like beef with a bit of fat)
125 mL water
1/8 tsp salt
50 g champignon mushroom (canned)
1 stick of celery
25 g margarine
75 g onion, minced
25 g all purpose flour
100mL milk
50 mL cooking cream
½ tsp Dijon mustard
½ tsp salt
½ tsp white pepper powder
¼ tsp nutmeg powder
¾ tsp granulated sugar
Frying oil
Mustard for dipping

For the skin:
50 g all purpose flour
1 whisked egg
50 g bread flour/ crumbs

How-to make:
1.       Boil the minced beef with a little water and salt, boil until the meat is cooked and the water evaporate, set aside. Slice the mushroom thinly and the parsley also, set them aside.

2.       Melt the margarine on a pan, add the onion and cook until soft. Add the flour, milk and cream. Stir until become thickened.

3.       Put inside the mushroom, parsley, salt, pepper, sugar, and minced beef. Stir evenly. Split the “kroket” dough. I use one tablespoon (full) then put it on a plastic and roll to shape it.
4.       Roll the “kroket” to the flour then egg then the bread crumb.

5.       Deep fry to a hot pan filled with frying oil (the “kroket” should be sink on the oil). Cooked until golden brown with a medium heat. Enjoy!