Served 4-6 pax
Ingredients
100gm Riceberry , soaked for 20 mins
200g Water
400g Whole Russet Potatoes, boiled till cooked with skin on
50g Spring Onion, Chopped
20g Fried Shallot, Chopped
1 no Egg Yolk
1 tsp Salt
½ tsp Pepper
Method
Boiled the potatoes with skin on till cooked for about 30-40 minutes then removed skin and mashed it with a fork in a large mixing bowl. Set aside to dry.
Cooked the riceberry in a rice cooker .
Add the spring onion, seasoning, corn flour, egg yolk and fried shallots together in a large mixing bowl. Mixed well. Add the potatoes and riceberry together in the bowl and mixed all together. Make it into balls about 30g each and Coat it with beaten egg white and fry them in hot oil till brown.
Tomato Chutney
200g Tomato , seeded skin off and diced
20g Ginger, Grated
1 no Red Chili, Seeded and Chopped
30g Shallots, Sliced
20g Gula Melaka
20g Water
10g Calamansi juice
5g Fish Sauce
Method
Sweat ginger with 1tsp butter over low heat.
Add 1 tbsp of olive oil , tomato dice and cook until slightly dry.
Add on the rest of the ingredients and cooked over medium low heat till it thickens . Stir from time to time to prevent it from burnt at the bottom. Lastly, add a tbsp of olive oil before removing from heat.