Anyhow…

When we were here for lunch last Friday, my girl was excited to see that they had perkedel

D'Santai Cafe perkedel

…there and when I asked the girl waiting at the tables whether there was any tepung gandum (wheat flour) in it, she just said she did not know. Full stop.

Honestly, some of those people in the waiting staff here, there and everywhere are in dire need of some serious training. She could have gone into the kitchen to ask but no, she did not. In the end, I had to go and do it myself…and the nice lady there told me that there was wheat flour in it so that was it. We could not order it as it would not be gluten-free.

That left me with no choice – I would have to make my own and that was exactly what I did the very next morning. I did google to look at some recipes and I stumbled upon my blogger-friend’s and hers has tapioca flour in it which should be perfectly all right – it’s not wheat but how many potatoes would make up 150 gm? It seems that every recipe would give the measurement in grams…and this old dinosaur was wishing somebody would just say how many potatoes instead. Left to my own devices, I decided to just go ahead and simply make my own…anyhow and these were how they turned out…

My bergedil

I shared the photograph on Facebook and a friend asked me what they were.

They’re perkedel, I said, in Indonesian or bergedil in Malay…

Bergedil from a Malay stall

…while the Spaniards would call theirs croquettas…

Spanish chicken croquettas

…and the Japanese ones, karaoke…oops, I mean, korokke

Pumpkin korokke

…or in English, they are simply potato croquettes.

I did make some…

My bergedil, before

…before but those days, I could coat the exterior with bread crumbs and add some crushed cheese crackers to the ingredients as a binding agent but no, I would have to do without those things now.

So what did I do this time around? I boiled 3 potatoes, cut into quarters so they could cook faster and then I peeled and mashed them. If I am not wrong, they should not be too well-cooked which was what happened once when I tried making some luncheon meat croquettes…

My luncheon meat croquettes

The mixture was too mushy and was very difficult to handle and roll and press. I fried a shallot, peeled and thinly sliced and removed it from the oil and threw that in…along with some finely-chopped spring onions and curry leaves. In the meantime, I also fried some garlic in a bit of oil to cook a bit of minced beef to which I added some salt and pepper – once that was done, I added it to the rest of the ingredients, made balls out of the mixture and pressed to flatten. I coated each piece with a bit of egg, beaten and fried it in oil.

It turned out very well – tasted great but I do think I could make it even better. In the meantime, these will just have to do – my simply-cook-it-anyhow, no recipe perkedel, bergedil or potato croquettes whichever way you choose to call it.

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Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

13 thoughts on “Anyhow…”

  1. Your perkedel looks good. Have Melissa tasted them yet?

    Yes, she loved them. Even saved some to take to her school in the jungle, just heat up and eat.

    1. Oops! Wrong grammar. Has Melissa tasted them yet?

      No worries, slips. Happens to the best of us, me too. Sometimes I do not see it even though I would check and edit many times and even after it is published till somebody points it out to me…or I see it when I browse through on my antique handphone.

  2. I made this too for Ethan when he was young. Mine has no flour in it.

    Minced chicken meat
    finely grated carrots
    salt and pepper

    potatoes (boiled, peeled and mashed)
    some fried small onions
    some chopped celery
    a little bit of cornstarch

    egg (beaten)

    Urm, is cornstarch allowed?

    Yes, only wheat flour isn’t. I do think it is up to anybody to use whatever ingredients – can be creative and innovative in one’s cooking, no need to rigidly follow recipes. The Spanish croquettas I had used chicken and I remember the guy saying that he had milk in his.

  3. I love potato croquette. Made it before; my family not so crazy about it so I hardly make it.

    You are doting dad. Go all the way for your lovely daughter.

    Talking about gluten-free, I stumble upon this food blog. Yo can check out its gluten-free recipe. I bet your girl loves some of it.

    http://wordsthatnourish.com/

    She loves bergedil – everytime I see any at the kampung kueh stalls, I would buy for her but not anymore, dunno if they have any wheat flour in theirs or not.

    Thanks for the link, will share that with my girl. She has been trying all kinds of gluten free recipes – some were quite nice, some disastrous.

  4. I bet your bergedil taste as good as it looks. Eat on its own or with chilli sauce.

    We just eat them on their own, full of flavours, no need for any sauce. I guess if they are just plain potatoes, maybe you will need chili sauce.

  5. Not a fan of that, we can find that in most Indian restaurants here but they can be very greasy

    Yes, the ones here at the Malay kueh stalls too, the mere sight at how oily they are will put me off. The Indians have it too? I wonder what they call them – I only know wadai.

  6. Very nice. I love croquettes but often forget all about them. You’ve reminded me to make them now!

    Will be making some more since my girl loves this, maybe tweak the recipe a bit, try other ingredients. Dare to be different. 😉

  7. I love bergedil…

    I loved the pumpkin ones at the Japanese restaurant before. Maybe I can try making using that…or sweet potatoes.

  8. Over here it is mashed potatoes with butter and some other ingredients.. no frying though… frying them are always tastier…

    I love mashed potatoes too but that is something completely different from croquettes. You will never find croquettes served as sides, just mashed, fries or wedges. Minus the frying is healthier, of course, but once in a while should be fine.

  9. ooo, I’ve not had home-made bergedil before … yours look great – golden and textured … the ones at restaurants tend to be not quite fresh sometimes – and taste like they have artificial fillers occasionally…

    I wonder what they fill them up with, flour? I could have added a bit more of the minced beef but I did not want to in case it did not turn out right and I would have wasted the meat. Will have more next time, sure will taste even nicer.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own.

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