The lesson this time I want to discuss about the meatballs, which as we know in Indonesia as one likes meatballs are a very popular food.

So many types and varieties of cuisine meatballs in Indonesia, there is a solo meatballs, Malang meatball (Bakwan Malang) and many – like others such as the one near my location is a Gondrong meatball (Bakso Gondrong), Bakso Empal Sapi, Bakso Kepala Sapi and Bakso Dengkul Sapi.

A little story about Gondrong’s meatball, which is where I prefer to eat meatballs, available here is not only smooth and rough balls but also the content of quail eggs meatballs, sweet meatballs, meatball liver, and meatballs veins. do not know a graduate from cooking school where, but the owner is a person creative in providing a variety of menu options.

With various names and titles are basically the main ingredient used is the same, the lesson this time I will give a meatball recipe for this dish.

Maybe at cooking schools in Indonesia or outside Indonesia can even be a rare little lesson about cooking meatballs and I think cooking / food meatballs should continue to be taught to maintain its existence.

Here is a recipe my cooking school today:

GOAT MEATBALL COOKING

Material:
1 kg mutton
1 kg of shrimp / fish taken the flesh
1 ounce dried shrimp and fry finely crushed
8 ounces of sago
7 pieces of chicken eggs
5 tablespoons fish sauce
1 / 2 teaspoon pepper
Salt to taste

Cooking:
Goat meat and finely chopped shrimp, and then enter all the other ingredients. Stir until smooth. If dough is still hard not to add a little water, then shaped like a ball. Fry for 4 minutes.

Ready to serve.