Indonesian Chicken Meatballs in Sweet Soy Sauce (Pentol Ayam Bumbu Kecap)
Ingredients:
- 1 kg chicken
- 6 shallots
- 4 cloves garlic
- Salt
- Sugar
- Masako (seasoning)
- 1 egg
- Tapioca starch
- Celery leaves
- Red chilies
- Green chilies
- Nutmeg
- Coriander
- Blue Band margarine (for cooking)
- Sweet soy sauce
- Tomato
- Water
Instructions:
- Clean the chicken thoroughly, separate the meat from the bones, and finely mince the chicken meat.
- Grind together shallots, garlic, nutmeg, coriander, salt, and sugar into a smooth paste.
- Mix half of the ground seasoning into the minced chicken. Stir well and add tapioca starch and egg. Mix until combined.
- Chop celery leaves and add them to the minced chicken mixture along with the remaining ground seasoning. Mix thoroughly.
- Heat Blue Band margarine in a frying pan. Add the remaining ground seasoning paste and sauté until fragrant. Then, add water as needed.
- Shape the minced chicken mixture into small balls and gently drop them into the seasoned water in the frying pan.
- Once the chicken meatballs float and are cooked through, add sweet soy sauce according to taste. Stir gently to coat the meatballs evenly.
- Cut red chilies, green chilies, and tomatoes into slices for garnish.
- Once cooked, transfer the chicken meatballs to a serving dish. Garnish with the sliced chilies and tomatoes.
- Serve hot and enjoy your Indonesian Chicken Meatballs in Sweet Soy Sauce! Bon appétit!
This recipe for Pentol Ayam Bumbu Kecap combines minced chicken with aromatic spices, creating flavorful meatballs that are simmered in a sweet soy sauce-infused broth. It’s a delightful dish perfect for sharing with family and friends.
