Newbie in Cooking

Sometimes I realized, the biggest progress I've made since I moved to Copenhagen is cooking skill. Since in Jakarta I rarely cooked and even worse feel so lazy to cook, it is a big transformation having to cook two times a day and amazingly I found it quite exciting. Fortunately, my recipe trial are less likely to fail, so it encourages me to keep trying other new recipes. I was planning to take photos of my cooking results and share the stories in this blog, however I noticed that food gets cold easily in here and my husband and I don't like eating cold dish. Hence, I haven't succeeded in taking photos of my everyday cooking.

However, yesterday I'm trying new recipe of bitterballen and I managed to take photo of it. So here I am, sharing you the recipe and the result. Apparently it didn't taste like the bitterballen I plan to make (back home, my mom often received very delicious bitterballen from our neighbour, it was the first bitterballen I've ever taste, so that was the kind of bitterballen I have in mind), as it was too crunchy on the outside. Nonetheless, it was quite successful and taste good.

The recipe I've found on this website: http://www.ayahbunda.co.id/Artikel/Resep/Keluarga/bitterballen.keju/001/008/349/16/3

But I rewrite it again here in English and put additional notes for the process.

Melted Cheese Bitterballen Recipe

Ingredients:

2 tbsp flour

1 tbsp butter

150 cc milk

100 gr cheese

1 teaspoon granulated white sugar

1/4 teaspoon salt

1 egg

50 gr bread crumb

oil

Method:

1. Heat the butter in a saucepan, add the flour and mix well, you might get lumps, but it's okay.

2. Pour milk slowly while keep stirring, until the batter get thicken.

3. Add salt and sugar, stir until it mix well.

4. Beat the egg on a bowl.

5. Take a tablespoon of batter and fill it with cheese then make a small round ball with your hands. 

6. Dipped the ball into eggs then roll it in the bread crumbs, and then repeat the step once again.

7. Heat the pan and fry the bitterballen until the colors turn gold/brown.

I noticed that it was hard to create a nice round ball before we roll the ball into the breadcrumb as the mixture will stick to your fingers. Apparently to make it easier, you should chill the mixture for about 2 hours until it become solid. However, based on my experience, if you don't have that much time to wait, after you roll it with bread crumb for the first time, you can fix the ball and turn it into a nice round. After that you dip the ball again into the eggs and roll it again in bread crumb.

My tips is do not let your hands touch the ball when you dip it into the eggs as it will make the bread crumb stick to your finger instead of to the ball. So use a spoon to dip the ball then use your hands to roll the ball in the bread crumb. Ow and don't fry them to long as the melted cheese will break the ball if it gets too hot.

Enjoy,

Indispensable Lady