Page 42 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Chicken and Potato Croquettes Croket Ayam

Countries around the world, from Malaysia to Cuba, have their distinctive version of
croquettes. Indonesia is no exception, with its mouth-watering interpretation of warm
potato croquettes, thanks to the Dutch influence from a bygone era. While this recipe
does require a little time and preparation, the readily available ingredients and
spectacular results make it all worthwhile. Fabulous for get-togethers or large parties,
these Chicken and Potato Croquettes can be made in advance, frozen, and kept for a
long time before frying. Across Indonesia, roadside stalls and mom and pop

restaurants have invented their own versions of the dipping sauce. I’ve included my
grandmother’s sauce here, one that finds its roots in the 300-year Dutch colonial
presence in Indonesia.

MAKES 14
PREPARATION TIME: 35-45 MINUTES
COOKING TIME: 20-30 MINUTES
5 medium potatoes, (1½ lb/750 g) peeled and cut into small chunks

¼ lb (100 g) ground or minced chicken

½ teaspoon salt each for the chicken, potatoes, and bread crumbs (total 1½

teaspoons)

¼ teaspoon ground white pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground coriander

1 cup (200 g) breadcrumbs

¼ teaspoon garlic powder

¼ teaspoon onion powder

Oil for deep-frying

All-purpose flour for dusting

2 large eggs, whisked

CROQUETTE DIPPING SAUCE

3 tablespoons mayonnaise

1 tablespoon sambal oelek

1¼ tablespoons Dijon mustard