Perkedel Bondon

Visually unconvincing, but the taste is teasing 😂

Alat dan Bahan

• Kentang 500 gram
• Wortel 50 gram, potong dadu kecil / cincang kasar
• Jamur kuping 50 gram, rebus 1 menit, cincang kasar
• Tepung tapioka 60 gram
• Telur 1 butir
• Bawang merah 6 siung, ulek 
• Bawang putih 6 siung, ulek 
• Daun bawang, iris
• Pala sedikit, dihaluskan
• Minyak goreng
• Garam, merica, micin

Cara Membuat

1. Kukus kentang dengan kulitnya
2. Rebus jamur kuping selama 1 menit, lalu iris kecil / cincang kasar
3. Potong dadu kecil/ cincang kasar wortel
4. Tumis ulekan bawang merah dan bawang putih dengan sedikit minyak sampai wangi
5. Di dalam wadah, tumbuk kentang kukus (dengan kulit for extra fiber and texture, hasek)
6. Tambahkan ulekan pala, ulekan bawang merah dan bawang putih, telur, cincangan jamur dan wortel, tepung tapioka, dan bumbu-bumbu garam, merica, micin. Aduk rata, sambil koreksi rasa.
7. Panaskan minyak, bentuk bulat-bulat kecil, lalu goreng sampai golden brown

Crispy on the outside, soft and chewy on the inside.

The appearance of 500g of potatoes, 50g wood ear mushrooms, 50g carrots

All ingredients before mixing. The carrots were barely visible, maybe I put it under the others.

The mixture right before I fried it. Sticky but tasty!

Personal Story

After reading Barking Up the Wrong Tree , I'd like to disciple myself and have a more planned daily activities. I remember I used to have a personal target to cook at least one dish each month, a target which had just done a few times then been neglected for years. So I think it's time to refresh this target. On Friday night, I saw this Instagram reel by Luvita Ho sharing recipe of perkedel bondon which I like. I remember there were some potatoes at home. So I executed this one the next Saturday morning. I customize the recipe a bit, adding fiber and vitamin by adding carrot and mushroom, and using the potato skin as well. I think it would be merrier, healthier, and richer in texture. My mom said nutmeg is more commonly used in perkedel than coriander, so I also used nutmeg instead of coriander like the original recipe.

And it turned out good! I love it so much! Some lessons I got by this cooking experience worth to note:

• Make sure the oil has been hot before putting the perkedel inside the pan.
• I was unsure whether to boil the carrots first or not, then decided not, and I thought it was a good decision. There were no unpleasant taste and texture from the raw carrot. Because I cut the carrot into very little pieces. I think, boiling first were more suitable for bigger carrot chunks.
• The seasoning wasn't spread evenly. I think because I added some salt in the end after the dough had been mixed. Maybe, just maybe, I should have added the right amount of seasoning right before adding egg and flour. Both of them should be added last? Because they made the mixture sticky. I am unsure about this, though.
• I made sure the wood ear mushrooms were as dry as possible before mixing it inside the mixture.

The recipe above produces around ~30 pieces of perkedel. I ate 21, haha, and mom ate the rest. It is better served right after cooked, because it's still hot and the texture is still crispy.

Overall I'm so happy with this one! 🥰 

One practice was all it took — now I’m excited to cook again, soon! ⎛⎝ ≽ > ⩊ < ≼ ⎠⎞