Cooking with Mariuca - Soto and Begedil *

After three tries, I finally perfected the art of making begedil (potato cutlet with minced meat) YAY!

Soto ayam is a spicy chicken soup with vermicelli, commonly found in Indonesia, Singapore and Malaysia. It has always been one of my favourite local dishes, especially when it comes with plenty of begedil and chilli padi (bird's eye chilli) blended in kicap (soy sauce)! Like I always say, the spicier the better. So when I saw Miss Yummylicious featuring my favourite soto at her blog, it immediately got me craving for some! ;)

And once I get a craving for something, I can't stop thinking about it until I've satisfied that particular craving, which was what happened last weekend. I decided to cook soto myself since most supermarkets now sell the ready-to-cook soto paste in packets, which makes it easy to cook this dish. All I had to do was dump the right amount of soto paste into my electric cooker, add some water and wait for the soup to be ready, while I prepared the chicken and garnishing.

The main thing that was missing from my soto dish was begedil, which like I mentioned earlier, is what completes this tasty dish. The first time I made begedil many moons ago, they crumbled into tiny pieces the moment I started frying them in hot oil. So I did a little research online and after several attempts, I believe that I now have the perfect recipe (by my taste buds!) for these yummy potato cutlets. Are you ready to cook with Mariuca today?

Ingredients

6 medium size potatoes, peeled and cut into 1/2 inch pieces
1 small cup of minced meat (chicken or beef)
10-15 bird's eye chilli, finely chopped
2 sprigs of spring onion, finely chopped
2 eggs
1/4 cup of fried shallots
1 tsp of salt
white pepper to taste
oil for frying

All ready to be dipped in egg and fried

How to:

1. Fry the potatoes in oil until they turn a nice golden yellow in colour. Remove from pan.
2. Use a wooden spoon to mash the fried potatoes in a big bowl.
3. Add in the minced meat, chilli, fried shallots, spring onion, salt, pepper and 1 egg. Mix everything thoroughly.
4. If mixture is too soft, add a little flour.
5. Use your fingers to shape the mixture into flat round balls.
6. Dip the balls into egg before frying in hot oil.

Crispy golden brown

Begedil with my favourite meehoon soto

There you have it! Quite a simple dish to make for a nice weekend at home, especially during this rainy season. I took the last picture before sprinkling some chopped spring onion as garnishing, so don't forget to add that before you sit down to a delectable meal with your family. Bon appétit!

Posted at 8.54 PM

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