Leftover Rendang Part VI: Rendang Bitterballen

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Stumbling upon a cooking sensation like @andyhearnden on social media can spark all sorts of culinary inspiration. That's exactly what happened when I saw his bitterballen recipe; it got me thinking about how I could put a unique twist on this classic Dutch snack (you can find his original recipe here). Bitterballen are traditionally small, crispy, deep-fried balls filled with a meaty roux—usually beef.

They originated in the Netherlands as a way to use up leftover meat, becoming a popular bar snack and a staple at family gatherings. My version? I’ve infused these delightful morsels with the rich, complex flavors of my homemade leftover rendang, bringing a Southeast Asian flair to a Dutch favorite.

Creating these bitterballen involves simmering a buttery roux, enriching it with beef broth, and then mixing in heaping tablespoons of flavorful rendang. After chilling the mixture until it's just firm enough to handle, it's shaped into balls, coated in seasoned flour, dipped in egg, and rolled in panko for that essential crunchy exterior.

What emerges from the fryer is nothing short of magical: each bite starts with a crispy crunch, followed by a burst of savory, spicy rendang that’s mellowed by the subtle creaminess of the roux. It’s a flavor experience that bridges continents and cultures in each bite.

Why not bring a little international flair to your next gathering with these rendang bitterballen? They’re perfect for sparking conversation and delighting taste buds. Whether you're hosting a party or just spicing up a family meal, these bites are sure to impress.

So, why not take a little culinary adventure and see where these rendang-infused delights can take your palate? Trust me, the combination of Dutch tradition and Indonesian flavor is a winner. Let’s get rolling, frying, and most importantly, enjoying!

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Ingredients:

Inspired by @andyhearnden

(Make 16)

• Unsalted Butter, 60g

• Unbleached All Purpose Flour, 60g

• Beef Broth, 350g

• Leftover Rendang Homemade, 250g

• Scallions Coarsely Sliced, A Handful

• Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

• Seasoned Flour, For Dredging (Unbleached All Purpose Flour + Sea Salt + Black Pepper)

• Beaten Eggs, 2

• Japanese Panko, For Dredging

• Kecap Manis Homemade, For Drizzling

• Parmigiano Reggiano, For Grating

• Coriander Finely Chopped, For Garnishing

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Equipment:

• Dutch Oven

• Sauce Pot

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Directions:

1. Please visit my “How To Make Kecap Manis” page for the dough recipe.

2. Please visit my “Daging Rendang” page for the recipe.

3. Make the Filling.

4. In a sauce pot over medium heat, melt the butter.

5. Add in flour and whisk until smooth.

6. Keep whisking until the mixture turns pale yellow.

7. Slowly pour in the beef broth while whisking—this keeps the mixture lump-free.

8. Cook until thickened and smooth.

9. Stir in the leftover rendang and chopped scallions.

10. Mix until fully combined.

11. Cool and Chill.

12. Transfer the mixture to a parchment-lined tray or large bowl to cool.

13. Cover and chill in the fridge for at least 4 hours until firm.

14. Once firm, divide into 16 equal portions and roll into balls.

15. Chill again for 1 hour to help them hold their shape.

16. Fry the Croquettes.

17. Heat 4 inches of oil in a Dutch oven or deep pot over medium heat.Check if it’s ready by placing a wooden chopstick into the oil—if bubbles form around it, it’s good to go.

18. Set up a dredging station with seasoned flour, beaten eggs, and panko breadcrumbs.

19. Roll each ball in flour, then dip in egg, and coat with panko.

20. Gently lower the croquettes into the hot oil.

21. Fry in batches until golden brown, turning occasionally for even browning.

22. Drain on a paper towel-lined plate.

23. To Serve.

24. Drizzle with kecap manis.

25. Grate some Parmigiano over the top.

26. Garnish with fresh coriander.

27. Serve immediately while crispy and warm.

Mama Mia...

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Recipe Video: