Perkedel or Meat Dumpling (Indonesian style of Frikadeller)

In Indonesian culture, the term 'appetizer' is commonly not known or practiced. We may eat some type of food right before the meals but this situation is not every day thing and this Perkedel sometimes is eaten as 'appetizer' as well as 'company' to Nasi Kuning (Yellow Rice), kind of rice for a special celebration. We surly adapted this from the Dutch culture, but well-accepted and loved all around Indonesia.
So, here is the Indonesian version of "Frikadeller".


Ingredients:
-¼ lb Yukon Gold potato
-¼ ground beef or ground turkey, cooked and dry of the water excess.
- Celery leaves only, finely chop
- Green Onion 2 medium stems, finely slice
- Salt and pepper to taste
- ½ Tsp ground nutmeg
- Pinch of ground cinnamon
- 1 jumbo egg, well beaten
- bread crumbs

Directions:
- Wash clean the potatoes, peel off the skin and cut into small cubes.
- Some people fry the potato cubes, but I steam them or boil them, until soft (like when you make mash potato).
- Mash the potato with potato masher until it's all soft and mashed.
- Add ground meat/turkey, chopped celery leaves, sliced green onion, salt, pepper, ground nutmeg and ground cinnamon.
- Using two spoons, form balls of size 1.5 to 2 inches dia. Then squeeze flat the frikadel balls.
- Heat the deep fryer to 375 degree.
- Roll the frikadellers on the beaten egg, then immediately roll them on the bread crumb one by one, making sure they're not stuck to one another.
- Make sure same thing on the deep fryer.
- When the frikadeller are golden brownish, remove from the fryer and pat with paper towel to dry the oil excess.

Chicken Spring Rolls

I see that this type of appetizer is pretty famous down here. One of my favorite snacks or for evening tea (again: tea!). For busy mommies, making this is no fun since it has several steps to process, but if you do it in "installment" then it's fun! Healthier (no preservatives, or MSG no high-sodium content *on the ingredients*), more delicious and believe me; it's CHEAPER!

Ingredients:

SKIN - see risoles skin ingredients and process, except not using 'coating'

FILLING

- 1 C Bean sprout

- 1 C Shredded Carrot

- 1 C chopped young bamboo shoots (wash thoroughly before you chop it)

- 1 C finely chopped cooked chicken breast

- 1 Tbsp cooking oil

- 1 tsp chopped garlic and 1 Tbsp sliced red-pearl onion

- 1 Soy sauce

- 1 Tbsp sesame oil

- Sugar (1 tsp) and pepper to taste

Direction:

- For the filling: Heat the a medium size pan on a medium heat. Add the cooking oil and when it's hot enough, saute the garlic and the pearl onion until it brings delicious aroma.

- Add the chicken and toss around for a minute, then add sesame oil.

- Followed by the veggies, add soy sauce, sugar and pepper. Mix well. Cover and cook for about 2 minutes or until veggies are cooked.

- Taste it; adding sugar, pepper or soy-sauce if necessary.

- Remove from heat. Cool it.

Preparing the Spring Rolls:

- Get one skin layer; put it on a flat surface (cutting board or plate).

- Add 1 tbsp of the filling into the middle; fold the skin like an envelope style. Then roll.

- On the tip / end side of the skin, dab a little water (with your finger tip) to 'seal' the skin. Put aside

- When all the skin are used and you still have left over of the filling, you can use it for later making.

- Meanwhile, pour cooking oil into deep-fryer, setting it into 375 degree. When it's hot, put one by one of the spring rolls, allowing space in between them (so they won't get stuck to one another). When the skin is dry and golden colored, remove from the fryer. Dry with paper towel to remove the excess oil.

- Serve with peanut sauce and sambal ulek or hot sauce.