HAPPY 2016 everyone! Hope everybody had a good long and well-deserved holiday! As we all dread the fact that today is ending soon and work/school starts tomorrow, come let me share with you a recipe.
The begedil. Also affectionately known as the “potato ball” by my colleagues. I have always loved this side dish because it makes my Nasi Ambeng and Soto Ayam complete. And if you are a begedil lover too, you know one isn’t enough to compliment your Nasi Ambeng/Soto Ayam. Whaaaat are these stall owners thinking, pfffft.
I learned this recipe from my mum, and she has been experimenting with the ingredients in the early days (actually a few years ago only) to make begedils. I don’t fancy those with minced meat in it, because begedils aren’t supposed to have meat!
Then one day I ate begedils made by my friend’s mum. Sedap youuuuu. And since it was a buffet, ape lagi menambah bagai tak tahu malu! Hahaha.
Oh wells, but luckily for me, my mum nailed the recipe one day and then she taught me during my culinary lessons. Cheh.
I was promoted from observer, to spice assistant, to potato masher and finally to getting to make the begedils myself.
Okay begedil-lovers, once you know how to make these, you know you can make these and eat them any time and as many as you like! Muahahah. So without further ado, let’s cook!
IMPORTANT NOTE: The ingredients listed below are based on the minimum requirement. So feel free to add more to suit your tastebuds.
Holland potatoes, peeled and thickly sliced
Fried shallots/Bawang goreng*
A pinch of salt*
A pinch of black pepper powder*
A pinch of nutmeg powder*
*Add more if needed
- Put the sliced potatoes in a pot and fill it with water, enough to cover twice the volume of the potatoes. Bring it to a boil and pierce random samples of potatoes with a fork to determine whether it’s cooked. If the fork pierces through and slides off from the potato easily – COOKED!
- Drain the potatoes and transfer it back to the same pot (which now has no more water). Mash it. Mash it. MASH IT!
- To the mashed potatoes, add in all the other ingredients, except for the egg and vegetable oil.
- Mix and after fully incorporated, do a taste test. SIKIT SIKIT JE EH, TAKMO MELEBIH! You will be able to decide what is lacking. So for example, if it tastes less salty, add in more salt. If it lacks the spice, add in more nutmeg, etc.
- Once you’ve got the potato mix suited to your tastebuds, scoop about one heapful of tablespoon and roll into a ball. Press to flatten the ball slightly. This helps a lot when you fry later.
- Crack and beat an egg in a separate bowl. Add in a pinch of salt and black pepper powder and mix.
- Pour vegetable oil in a frying pan, shallow enough to cover half of the begedils.
- Once the oil is heated, dip and roll each begedil in the egg mix before transferring into the frying pan. Repeat this step until the pan is filled up.
- Slowly flip each begedil to the other side once the bottom part is browned. It doesn’t take long for each side to brown. TIP: You only only need to make sure that the egg-coating is cooked/slightly brown. You don’t have to worry about the potato because it is already cooked, as at Step 3.
- With a pair of tongs, pick and transfer each begedil onto a plate with a kitchen towel on it (this is to absorb any excess oil).
Pardon the lengthy instructions, I really never meant for it to be this long! Hahahaha. But once you start preparing the items, you will realize that it is not as time-consuming as this lengthy post!
If you have tried it based on the above recipe, let me know how yours turned out!