Perkedel (Oven) Soup

When we buy Indonesian mixed rice (i.e. Nasi campur), one of the most frequent served as the side dish is perkedel kentang. It is made from potato and ground beef. The perkedel is dipped in the mixture of egg and fried (usually deep fried). The deep frying process is something that I try to avoid when I cook because it involves a lot of oil and I do not like the process. We also do not have deep fryer equipment, so we have to do it in traditional way, a wok with a lot of oil in it. That is why, this is one of the most frequently avoided dish when I plan our weekly meal.

Until one day, we tasted the oven version when we were at a friend house. I forgot to ask the recipe, and one day when I was browsing the internet, I saw also other people doing the same. Making the oven version. They are mostly Indonesian ladies living abroad. 

Besides eating the perkedel with rice and other dishes (dry version of the perkedel), my grandmother sometimes served it as soup. Yes, you read it correctly. As a soup. So, for our meal this time, I want to try making that but instead of with the original version of perkedel, I want to use the oven version.

One of the reasons is, I am not a fan of deep frying and any frying porcess. I love fried food, but hate the behind-the-scene process since it involves of cleaning oily equipment and disposal of the oil. I have made previously the oven version of the perkedel, but in a bowl/dish made from Borosilicate glass, which is frequently mentioned by the famous trademark Pyrex. But this time, since I wanted to make the soup version, I made it in the original form, just like a meat ball, but not a smooth one.

Perkedel Oven

Ingredients

1 kg of boiled potato

500 gram of ground beef (I sometimes use mixed beef and pork)

2 teaspoon salt

pepper to taste

4 eggs

Method (Perkedel Oven)

1. Boiled the potato (without the skin)

2. Drain the water, and mash the potato

3. Mixed all other ingredients while we mash the potato until everything is well mixed

4. Using spoon or ice cream scoop, portion the perkedel and arrange it on the baking tray on top of the baking paper

5. Baked in the prehetaed oven 180 degree Celcius, for 35 minutes

The Soup
Ingredients 
1 pink onion - chopped
300 ml chicken stock diluted into 2.5 litre with water
1 teaspoon nutmeg
4-5 tablespoon sweet soy sauce
2-3 tablespoon vinegar
1 teaspoon salt
pepper to taste

Method (Perkedel Soup)
1. Brown the onion and add the chicken stock/water
2. Add all other spices/ingredients and boil the soup
3. Serve the perkedel with the soup.