Crispy Rice Nuggets with Beef Floss
Ingredients:
- 1 serving cooked white rice
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 250 ml milk (a mix of water and sweetened condensed milk)
- 4 chicken sausages, sliced
- 6 tablespoons margarine (for sautéing)
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- Beef floss (abon sapi)
- Salt, ground pepper, and bouillon powder to taste
For the coating:
- 2 eggs, beaten
- All-purpose flour, as needed
- Bread crumbs, as needed
Instructions:
-
Sauté Aromatics: In a skillet, melt margarine over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
-
Prepare the Mixture: Pour in the milk and stir in the all-purpose flour until well combined. Add the sliced chicken sausages and cook for a few minutes.
-
Combine with Rice: Add the cooked white rice and the beaten egg to the skillet. Mix thoroughly to ensure the rice is evenly coated. Season with salt, ground pepper, and bouillon powder to taste.
-
Cook Until Dry: Continue cooking until the mixture is dry and the rice is easy to shape. Adjust seasoning as needed and remove from heat. Allow to cool slightly.
-
Shape the Nuggets: Once the mixture is cool enough to handle, shape it into small nuggets or balls. Stuff each nugget with a generous amount of beef floss.
-
Coat the Nuggets: Dredge each nugget in all-purpose flour, then dip into the beaten eggs, and finally coat with bread crumbs. Ensure each nugget is well coated.
-
Chill: Place the coated nuggets on a tray and refrigerate for about 1 hour to help the coating adhere better.
-
Fry the Nuggets: Heat a generous amount of oil in a deep fryer or large skillet. Fry the nuggets in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
-
Serve: Serve the crispy rice nuggets hot with fresh chili peppers or your favorite sambal for added flavor.
Enjoy these delightful crispy rice nuggets as a snack or appetizer, perfect for sharing with family and friends!
