Tipat Kuah (fried chicken balls)
Tipat Kuah (fried chicken balls)
Dig into this quick and easy rice cake with chicken balls recipe by Rinrin Marinka from Wonderful Indonesia Flavors.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
Ingredients
  • 1 piece Tipat (Rice Cakes)
  • Wet paste:
  • 4 big, Red Chillies, chopped
  • ½ cup Palm Sugar
  • 2 pinches of Shrimp Paste
  • 3 Candlenuts
  • 10 Shallots
  • 4 cloves of Garlic
  • 2 teaspoons Galangal, bruised
  • 3 teaspoons Turmeric
  • 2 teaspoons Ginger, roughly chopped
  • 3 Kaffir Lime Leaves, tear into pieces
  • 300 millilitres Coconut Oil
  • Dry paste:
  • 1 teaspoon Black Peppercorns
  • 1 tablespoon Cumin
  • 2 Cloves
  • 1 teaspoon Nutmeg
  • 1½ tablespoons Sesame Seeds
  • Chicken balls:
  • 2 tablespoons Oil
  • 150 grams minced Chicken
  • 1 Egg
  • 5 tablespoons Flour
  • Salt (to taste)
  • Garnish:
  • Coriander leaves
  • 1 large Red Chilli, cut into long thin strips
  • Edible Flowers
  • 1 Egg, hardboiled
Method
  1. Blitz all the ingredients for the dry paste: black peppercorns, cumin, cloves, nutmeg and sesame seeds. Set aside
  2. Blend all the ingredients for the wet paste.
  3. Add 4 tablespoons of the wet paste to the 150g of minced chicken and add salt to taste
  4. Add egg and flour to the mixture to make it slightly sticky. Make chicken balls of the size of a golf ball.
  5. Heat up a grill with 2 tablespoons oil. Grill the chicken balls
  6. Make the sauce by adding the dry paste into the remaining wet paste. Sauté the mixture in a frying pan. Add a little water and salt to taste
  7. Serve the chicken balls with the sauce and tipat (rice cakes). Garnish with coriander, thin long strips of red Chilli, edible flowers and a hardboiled egg

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