Today’s soup is nothing fancy, a simple pairing of thinly sliced daikon an stew cuts to make a simple and light soup. Stewing the beef until tender is key and I especially love it when the meat is so tender it kinda melts in my mouth. Another thing that I love is when I cut the daikon really really thin, they are almost transparent and very pleasing to look at in contrast to the rustic looking beef stews. Thinly sliced scallions and cilantro adds a nice fresh touch to the soup, so they not only make for a fine looking garnish, and I honestly believe that the soup is missing something without them.
Normally I eat the soup as is, with a bowl of steamed rice, and a couple of dishes. But when I want a quick and simpler meal, I boil some rice noodles to make a rice noodle bowl for a quick and satisfying lunch, kind of like Vietnamese pho.
I was looking through the recipes that I have published so far, and I could not believe I haven’t shared this super delicious soto daging to this day. This is one of the very first soto recipes I learn to make when I started having to cook for myself back in college days, which is more than a decade ago, and this suddenly makes me feel old [depressed]. I was taking some college classes in Malaysia and then halfway I transferred to a college in the Midwest. I was freaked out that I still had so… many courses I needed to graduate, I played catch up and took like 22-24 credits each semester for 2 1/2 years toward my graduation. Crazy times.
Even when I was so swamped with school work, I still managed to find time in weekends to do grocery and prepare food for 1 whole week. Two reasons, the first one being it was so much cheaper to cook my own food than eating out, and the second one was because I was so sick and tired of eating out even if I had the money, which I didn’t, which probably contributed to the quality of the take-out food I resorted to in the first place. What I prepared back then was nothing fancy of course, and I gravitated to soups like this since I can make a huge batch that lasted for at least a week. I have to admit back then my dishes most likely didn’t taste as good as now, and definitely not nearly as pretty 😉
Indonesian kroket (croquette) conjures an image of deep-fried cylindrical finger food with a savory meat filling wrapped in mashed potato, coated in egg and bread crumbs.
As much as I love the traditional version, I have to admit that it takes time and patience to shape individual croquette. Also, there are days that I simply don’t feel like deep frying. When such a day coincides with my craving for croquette, I turn on my oven and bake myself this kroket panggang (baked croquette).
Though you can definitely use my previous croquette recipe to make the baked version, today I am going to share another croquette recipe, kroket panggang daging jamur – beef and mushroom baked croquette.
What do you need to prepare Indonesian kroket panggang/baked croquette?
There are two components to a baked croquette, the mashed potatoes for the skin, and the meat filling.
For the mashed potatoes skin, you will need: potatoes (steamed/boiled until tender enough to be mashed), unsalted butter, salt, pepper, nutmeg, and egg yolk.
Simply combine mashed potatoes with unsalted butter, salt, pepper, nutmeg, and egg yolk. This is our croquette skin made from flavored mashed potatoes.
For the meat filling, you will need: unsalted butter, diced onion, minced garlic, ground beef, diced mushroom, salt, pepper, sugar, and chopped fresh parsley.
Heat butter in a frying pan over medium-high heat, then sauté onion and garlic until fragrant. Add ground beef and mushroom, stir until beef is no longer pink. Season with salt, pepper, and sugar. Lastly, add chopped fresh parsley and gently stir to mix.
How do you assemble kroket panggang/baked croquette?
Assembling kroket panggang is super easy. The very first thing you need to do is to choose the vessel you want to bake the croquette in. You can use an 8-inch or a 9-inch square baking dish, or a 12-inch cast-iron skillet like what I did.
Once that is decided, you simply need to do the following:
Lightly grease the baking dish/cast-iron skillet.
Arrange the meat filling in a baking dish/a cast-iron skillet.
Cover the meat filling with the flavored mashed potatoes.
Brush the mashed potatoes with an egg yolk.
Sprinkle with a 2:1 mixture of panko breadcrumb and parmesan cheese.
The assembled croquette is now ready to be baked. Easy and super fuss-free compared to traditional kroket, right? 🙂
Baking and serving kroket panggang
Here is what you need to do to bake the croquette.
Preheat oven to 180 Celsius (350 Fahrenheit).
Bake the croquette for 50 minutes.
If the top is not golden brown yet, turn on the oven broiler to brown the top. It will be brown at no time at all, so be vigilant when you do this. I usually only need at most 3 minutes to get the desired golden brown color.
Once the croquette is baked, it will be super tempting to serve it immediately. I would advise letting the croquette rests for 15 minutes before slicing and serving. This way, the croquette will be able to hold its shape so much better.
Tips and tricks to prepare baked croquette
You can prepare and assemble the baked croquette ahead of time. Make it the night before or on the morning of, then store the assembled croquette covered in the fridge. Simply bake it right before you want to serve it.
Once baked, this dish can be stored in the fridge. I have previously stored the leftover for up to 5 days in a covered air-tight container.