Fusion Recipe: Rendang Bitterballen

Rendang Bitterballen

This is a wonderful choice! The Rendang Bitterballen combines the intense, slow-cooked flavour of Indonesian beef stew with the satisfying crunch of a classic Dutch snack.1

🍽️ Recipe: Rendang Bitterballen

This recipe is divided into three main stages: preparing the Rendang filling, making the roux/ragout, and coating/frying.

📝 Ingredients

Part 1: Rendang Filling (Ayam/Sapi)


Ingredient

Quantity

Notes

Beef chuck or shin (or chicken thighs)

500 g

Trimmed and cut into large chunks.

Shallots

6

Finely sliced.

Garlic

4 cloves

Minced.

Ginger

2 cm piece

Grated.

Galangal

2 cm piece

Bruised or grated.

Turmeric

1 tsp

Ground.

Chilli paste (Sambal Oelek or similar)

1-2 tsp

Adjust to desired heat.

Lemongrass

2 stalks

Bruised.

Kaffir lime leaves

4

Torn.

Coconut milk (thick)

400 ml

Full fat is essential for flavour.

Tamarind paste

1 tsp

For slight tanginess.

Salt and Brown Sugar

To taste

Part 2: Bitterbal Ragout (The Roux)


Ingredient

Quantity

Notes

Butter (unsalted)

75 g


Flour (plain)

90 g


Beef stock (hot)

250 ml

High quality, or use leftover Rendang liquid.

Worcestershire sauce (or Kecap Manis)

1 tsp

For depth of colour/umami.

Freshly grated Nutmeg

Pinch

Traditional Dutch flavour.

Cooked Rendang meat (shredded)

All of Part 1

Should be very fine.

Part 3: Coating & Frying


Ingredient

Quantity

Notes

Flour (plain)

1 cup

For the first coat.

Eggs

3

Beaten with a splash of water.

Panko Breadcrumbs

2 cups

Japanese-style for superior crunch.

Vegetable oil or Frying Fat

Sufficient

For deep frying (must be at least 2 cm deep).

🔪 Method & Instructions

Stage 1: Prepare the Rendang (The Flavour Base)


  1. Sauté Aromatics: In a heavy pot or Dutch oven, heat a little oil. Sauté the shallots, garlic, ginger, galangal, turmeric, and chilli paste until very fragrant (about 5 minutes).
  2. Add Meat & Liquid: Add the beef/chicken chunks, coconut milk, lemongrass, kaffir lime leaves, tamarind paste, salt, and brown sugar. Bring to a simmer.
  3. Cook Down: Reduce the heat to low. Simmer uncovered for 2-3 hours, stirring occasionally. The key is to let the liquid completely evaporate until the spices and oil cling tightly to the meat (rendang stage).
  4. Shred: Remove the lemongrass and kaffir leaves. Using two forks (or a food processor on pulse), finely shred the meat. It should be almost crumbly. Set aside.


Stage 2: Prepare the Ragout and Chill


  1. Make the Roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes (roux) until pale golden.
  2. Add Liquid: Gradually whisk in the hot beef stock until the mixture is smooth and thick. Let it bubble gently for 1 minute.
  3. Incorporate Rendang: Stir in the shredded Rendang meat, nutmeg, and Worcestershire sauce/Kecap Manis. Taste and adjust seasoning (it should be very flavourful, as the frying will mellow it slightly).
  4. Cooling: Transfer the ragout mixture to a shallow dish, cover tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill for a minimum of 4 hours, or preferably overnight, until the ragout is completely firm and easy to handle.


Stage 3: Form, Coat, and Fry


  1. Form Balls: Scoop the chilled ragout mixture and quickly roll it into small spheres, roughly 2.5 cm in diameter. Work quickly to keep the mixture cold.
  2. Set up Crumbing Station: Prepare a classic three-stage crumbing station:
    • Plate 1: Flour
    • Plate 2: Beaten eggs
    • Plate 3: Panko breadcrumbs
  3. Coat (Double Dip): Roll each ball first in flour, shaking off the excess. Then dip it fully in the egg wash. Finally, roll it thoroughly in the Panko breadcrumbs, ensuring a thick, complete coat. Repeat the egg wash and breadcrumb stage (double-dipping) for a stronger, crispier barrier.
  4. Final Chill: Place the coated balls back in the fridge for at least 30 minutes to firm up the coating.
  5. Fry: Heat the oil to 180 degree C (use a thermometer if possible). Carefully lower the bitterballen into the hot oil in small batches (do not overcrowd the pan).
  6. Drain & Serve: Fry for 3-4 minutes until they are a deep golden brown. Drain on paper towels and serve immediately.


✨ Tips for Success


  • Rendang Texture is Key: For the best bitterballen, the Rendang filling must be fully reduced and very dry. Any excess moisture will cause the balls to collapse during frying ("ploffen").
  • Keep it Cold: The ragout must be ice-cold before forming the balls, and the formed balls must be cold before frying. This prevents the filling from melting before the exterior is crisp.
  • Double Crumb is a Must: In fusion recipes, the filling can sometimes be softer than traditional Dutch ragout. Double crumbing provides a robust shield against hot oil and is critical for maintaining shape.
  • The Perfect Dip: Serve with a simple yet elegant dip to complement the heat. A Lime-Garlic Aioli (mayonnaise mixed with fresh lime juice, finely minced garlic, and a pinch of salt) works perfectly to cut through the richness of the rendang.
  • Frying Temperature: 180 degree C is the optimal temperature. If the oil is too cool, the balls will absorb too much oil; if it is too hot, the exterior will burn before the filling is heated through.


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