Mengasinkan Sate Bakso ikan kenyal goreng

Ingredients for 2 servings:

• 50 fish balls, frozen or freshly made, see my recipe “Bakso ikan kenyal à la TinTanz Kitchen”
• possibly oil for frying
• 2 tbsp light fish sauce (Kecap Ikan)
• 2 tbsp sauce (sweet and sour hot sauce), Thai style No. 3, see my recipes
• 1 tbsp oyster sauce (Saos Tiram)
• 1 tbsp soy sauce, sweet
• 1 tbsp rice vinegar, black, mild (Yongghun Laogu)
• 2 tbsp sesame oil

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 20 minutes

Marinated, elastic fish balls. Fried or grilled, they’re a truly unique delicacy. Recipe from Lombok, Indonesia.

You’ll also need 10 satay skewers, preferably made of rattan wood. Soak the satay skewers in water before use. Mix the marinade ingredients. Thread the bakso balls onto the skewers, brush them with the marinade, and let them marinate overnight in the refrigerator. The next day, deep-fry the marinated balls or grill them until golden brown. Serve the balls with Thousand Island sauce as a dip. Note: For those who prefer a spicier version, I recommend adding 1 teaspoon of sambal belacan to the above sauce; see my recipes.