Kroket Sambal Goreng Recipe: French Appetizer, Indonesian Flavour

Friday, 30 April 2021 | 15:40 WIB
  • Follow this practical recipe to whip up kroket sambal goreng (croquette filled with sambal goreng ) at home.

    Kroket Sambal Goreng recipe
    Kroket Sambal Goreng recipe

  - With millions of recipes at our fingertips, it is still hard to choose just one. One food looks more appetizing than others, but the other seems to be easier.

    Congratulations, you are in the right place. Today's recipe is about blending two cultures into one mouthwatering light bites.

    Whip up yourself Kroket Sambal Goreng recipe (fried sambal-filled croquette), a French dish with an Indonesian flair. The contrast of spicy sambal and crisp croquette skin surely is a not-to-be-missed experience.

    Duration: 60 minutes

    Yields: 12 rolls


    Coating mix:

    300gr, boiled potato, mashed into a pulp

    30gr powdered milk

    1 egg yolk

    3/4 tsp salt

    1/8 tsp pepper powder

    1/2 tsp nutmeg powder

    1 tsp margarine

    100 gr coarse bread crumbs

    Dip mix:
    2 eggs, beaten

    For filling:

    5 chicken livers, boiled then diced into small cubes

    1 bay leaf

    1 cm piece of galangal, crushed

    3/4 tsp salt

    1 tsp palm sugar

    250 ml coconut milk

    500 ml cooking oil

    Seasoning paste:

    2 candlenuts

    3 chili peppers

    4 shallots

    2 garlic cloves

    1/2 tsp shrimp paste

    1 small tomato

    Cooking Steps

    Sambal goreng filling:

    1. Using mortar and pestle, grind all seasoning paste ingredients until soft.

    2. Heat oil on a pan over medium heat. Once simmering, add seasoning paste, bay leaf, and galangal. Stir well until fragrant. Add chicken heart then stir well. Then, add sugar and palm sugar. Stir for a while until blended.

    3. Pour coconut milk gradually into the pan. Keep stirring until the coconut milk is thickened. Turn off the stove and remove it from the pan.

    Croquette skin:

    1. Add mashed potato, powdered milk, yolk, salt, pepper powder, nutmeg powder, and margarine (basically all skin ingredients except bread crumbs) into a bowl.

    2. Blend mixture using hands until perfectly blended,

    Combining them together:

    1. Take 25 grams of skin mixture (about 2,5 tablespoon) and flatten it with your palm. Put 1 tablespoon of filling in the middle, roll the mixture back and forth until the oval becomes more circular. Repeat this step all the skin and filling mixture run out (whichever comes first).

    2. Spread bread crumbs in a tray. Dip the rolls in a bowl of egg and move them into the tray. Make sure to make every side of rolls coated with bread crumbs evenly.

    3. Heat oil in a wok over medium heat. Add croquette into the wok. Once they turn golden brown, remove them from the wok.

    4. Serve kroket sambal goreng as an afternoon appetizer.

    Sajian Sedap
    Sera B
    David Togatorop


    Kitchen Story