SAMBEL GORENG PRENTIL - Chili Fries Prentil

Chili Fries Prentil

Ingredients :
- 300 grams of minced meat -
- 1 clove chicken eggs -
- Salt 1 / 2 tsp -
- Pepper powder 1 / 4 tsp -
- Citronella 1 stem -
- Bay leaves 1 sheet -
- 2 pieces of orange leaves-
- Water 1 tsp tamarind -
- 50 grams of sweet pea, stir fry -
- 400 ml coconut milk -
- 2 tbsp cooking oil -
- Chilli 2 red fruit, cut -

Fine spices :
- Onion 4 grains -
- 2 cloves garlic -
- Candlenut 2 grains, fry without oil -
- 2 pieces red chilli, remove seeds -
- 1 tsp sugar -
- Salt 1 / 2 tsp -
- Pepper 1 / 4 tsp -

How to prepare :
1. Prentil: intervention so one minced meat, eggs, salt and pepper, poke until mixed evenly.
2. Form the dough flat, such as small marbles, fry in hot oil until cooked, drained.
3. Stir fry smooth flavor with a leaf, citronella and lime leaves until fragrant. Enter prentil meat, coconut milk and tamarind water, cook until thick and spices permeate. Add sweet pea, poke and lift the average. Give a red chili on top of it.
4. Serve.

For 8 portions

Sambel Goreng Prentil

Bahan :
- Daging giling 300 gram -
- Telur ayam 1 butir -
- Garam 1/2 sdt -
- Merica bubuk 1/4 sdt -
- Serai 1 batang, memarkan -
- Daun salam 1 lembar -
- Daun jeruk 2 lembar -
- Air asam 1 sdt -
- Kapri manis 50 gram, tumis -
- Santan 400 ml -
- Minyak goreng 2 sdm -
- Cabe merah 2 buah, potong -

Bumbu halus :
- Bawang merah 4 butir -
- Bawang putih 2 siung -
- Kemiri 2 butir, sangrai -
- Cabe merah 2 buah, buang bijinya -
- Gula pasir 1 sdt -
- Garam 1/2 sdt -
- Merica 1/4 sdt -

Cara membuat :
1. Prentil : campur jadi satu daging giling, telur, garam dan merica, aduk hingga tercampur rata.
2. Bentuk adonan bulat-bulat kecil saperti kelereng, goreng dalam minyak panas hingga matang, tiriskan.
3. Tumis bumbu halus dengan daun salam, daun jeruk dan serai hingga harum. Masukkan daging prentil, santan dan air asam, masak hingga kental dan bumbu meresap. Tambahkan kapri manis, aduk rata dan angkat. Taburi cabe merah di atasnya.
4. Sajikan.

Untuk 8 porsi

Lezat - Issue 016 - Year 1 / 21 october - 7 november 2004