Nasi Goreng Balls
A favourite snack from Holland made with leftover Nasi Goreng.
these are nice for a late night snack served with some sambal oelek or ketjap
manis.
This recipe will give about 8-10 Nasi Balls. They are also very yummy served
with Indonesian Peanut sauce.
Nasi Balls freeze well but must be thawed out before frying.
Ingredients:
600 gr. Nasi Goreng
40 gr. Butter or Margerine.
50 gr. Flour
300 ml. Stock
Pepper & Salt
1 teaspoon Sambal Ulek
2 tablespoons Kecap Manis
2 Eggs (Beaten)
50 gr. Flour
100 gr. Breadcrumbs
Preparation:
Put the cold rice in a bowl. Melt butter in a saucepan and add the sieved
flour. Keep stirring until it dries out then whisk in the stock. Add pepper & salt
and keep on boil for 3 minutes, stirring continously. Pour over the rice and
add sambal and Kecap. Mix well. Leave to cool slightly then form into hamburger
shapes. (3 cm. thick and 7 cm. across.)
Whisk eggs in a bowl. Give balls a slight flour coating then roll through egg
mix and coat with breadcrumbs. They can now be deepfried to a golden brown
colour and served.