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What You Need:
(To Make: about 20 two-inch round patties)
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1 pound lean ground beef, preferably chuck
4 cups finely grated fresh coconut
1 egg
2 teaspoons ground coriander
½ teaspoon finely chopped garlic
1/8 teaspoon ground cumin
2 teaspoons salt
¼ teaspoon white pepper
2 cups vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Combine the ground beef, coconut, egg, coriander, garlic, cumin, salt and pepper in a deep bowl and knead vigorously with both hands. Then beat the mixture with a wooden spoon until it is smooth and fluffy.
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2. For each patty scoop up about ¼ cup of the coconut-beef mixture with your hand and pat it into a round cake about 2 inches in diameter and ½ inch thick.
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3. Preheat the oven to the lowest setting and line a large, shallow baking pan with a double thickness of paper towels. Set the pan on the middle shelf of the oven.
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4. Pour the vegetable oil into a heavy 10- to 12- inch skillet. The oil should be at least 1 inch deep; if necessary, add more. Heat the oil over moderate heat until it is very hot but not smoking.
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5. Fry the patties, 5 or 6 at a time, for about 5 minutes on each side, or until they are crisp and richly browned. As they brown, transfer them to the paper-lined pan to keep warm while you fry the rest.
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6. Arrange the Rempah on a heated platter and serve as soon as possible. Rempah are traditionally served with Nasi Kuning Lengkap.
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