Friday, September 11, 2015


meatballs in indonesian kecap sauce
although i call this dish meatballs in indonesian sweet soy sauce, it is by no means an authentic indonesian dish. it's simply the result of improvising after a long day with no time to shop for groceries and named after the indonesian keycap manis used for the sauce. it turned out to be and all time favorite of my children. image: reetta pasanen via taverne agency, recipe: leonoor ottink, after the break
for the meatballs:
500 g ground beef
1 onion, finely chopped
2 cloves of garlic, crushed
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp djahé (ginger)
1 egg
for the sauce:
1 onion, chopped
1 red chili pepper, seeds removed and finely chopped
2 medium sized tomatoes, chopped
5 tbsp kecap manis (sweet soy sauce from indonesia)
sunflower oil
salt & pepper
2 spring onions, in small rings
mix the beef with the onion, the egg, the garlic, the spices and salt & pepper in a large bowl by hand.
roll meatballs the size of a walnut, using your hands works the best.
heat 3 tbsp oil in a frying pan, and brown the meatballs on all side, while gently shaking the pan.
take the meatballs out with a slotted spoon and set aside.
fry the onion in 1 tbsp of the remaining oil on a low heat until golden, add the chili and the chopped tomatoes and fry for 2 minutes.
add the kecap and a splash of water and bring to a boil.
add the meatballs cover the pan with a lid and let it simmer for 10 minutes.
taste for salt & pepper and garnish with the spring onion.
serve with white rice, stir-fried chinese cabbage or green beans and a sweet & sour cucumber salad.
serves 4  

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