John Myers
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Beef Balls La Taman Grija
The perfect beef balls la taman grija recipe with a picture and simple step-by-step instructions.
For the beef balls:
- 100 g White bread, 3-4 days old, dry
- 60 g Whole milk, lukewarm
- 1 Egg, size M
- 1 Pri Chicken broth, Kraft bouillon
- 3 tbsp Celery leaves, fresh or frozen
- 250 g Ground beef
- 4 g Chicken broth, Kraft bouillon
- 1 tsp Black pepper, fresh from the mill
- 3 g Aji-No-Moto, (high purity glutamate)
- Breadcrumbs, coarsely ground from white bread
For the pasta:
- 250 g Water
- 5 g Chicken broth, Kraft bouillon
- 100 g Egg ribbon noodles, dried, China, made from wheat flour
For the sauce:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 1 smaller Chilli, green, fresh or frozen
- 20 g Ginger slices, fresh or frozen
- 10 g Galangal slices, fresh or frozen
- 6 medium-sized Tomatoes, red, fully ripe
- 150 g Tomato juice
- 150 g Noodle broth
- 1 tbsp Tomato paste
- 2 tbsp Lemon juice
- 2 tbsp Oyster sauce, (Saus Tiram)
- 30 g Carrot cubes, fresh or frozen
For the beans:
- 20 Green beans
- 1 tsp Savory, fresh or frozen
- 2 tbsp Butter, salted
- 2 tbsp Rice Wine, (Arak Masak)
Also:
- 3 tbsp Coconut milk, creamy (24% fat)
- 150 g Mushrooms, (whole mushrooms, canned)
- 1,5 liter Frying oil
- 5 tbsp Sunflower oil
To garnish:
- Hot peppers, red in threads
- Sesame seeds, white
- Cut the white bread into 1 cm cubes. Whisk the lukewarm milk with the beaten egg and a pinch of the chicken stock and soak the white bread in it. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use the required amount of it immediately and freeze the remaining leaves separately from the shredded stems. Measure frozen goods and allow to thaw.
- Mix the celery together with the ingredients from ground beef to aji-no-moto and 3 tbsp sunflower oil until homogeneous. Gently squeeze the milk out of the white bread and keep it ready. Knead the bread mixture homogeneously under the meat mixture. Cover the meat mixture and let it mature for 1 hour in the refrigerator.
- For the wide noodles, heat the water and dissolve the chicken broth in it. Break the dry pasta into smaller pieces and add to the boiling chicken stock. Cook according to the instructions on the package (approx. 6 – 8 minutes) until al dente. Strain, keep the broth. Do not rinse the pasta with cold water, but lay out on a fresh tea towel.
- xFor the sauce, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide. Wash the small, green chilli, cut into thirds, leave the grains in place and discard the stalks.
- Wash, peel and cut the fresh roots (ginger and galangal) into thin slices. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways, remove seeds and thirds crosswise.
- Heat a wok and add 3 tablespoons of the sunflower oil and let it get hot. Add the ingredients from onions to galangal and stir-fry for 2 minutes. Add the tomatoes and stir-fry again for 2 minutes. Deglaze with the tomato juice and simmer for 5 minutes with the lid on. Take off the stove and let cool down a bit.
- Strain the mushrooms from the tin, rinse briefly and drain well. Halve the mushrooms lengthways, cut the rest lengthways into 4 slices and keep them ready. Wash the peppers, remove the stem, cut open lengthways, unfold, core, cut across into thin threads.
- Put the mixture in the wok together with the remaining ingredients for the sauce in the blender and purée finely for 1 minute at the highest setting. Put the puree in a larger pan with a lid and bring to a simmer.
- Heat the frying oil to 190 degrees. Take the meat mixture out of the refrigerator. Depending on the consistency, add a little of the remaining milk or breadcrumbs. The mass shouldn’t be too tight. Now shape them into balls the size of table tennis balls and slide them into the oil individually with a spoon. When they are light brown, remove them with a slotted spoon and add to the simmering sauce. Continue until the meat mixture is used up.
- Let the balls simmer gently for 30 minutes. Finally stir in the coconut milk.
- Heat the remaining sunflower oil in the cleaned wok. Add the noodle and stir-fry for 2 minutes. Then add the mushrooms and stir-fry for another minute. Place on the preheated serving plates. Add the princess bean and pour the sauce with the balls and pour the sauce over the noodles. Garnish, serve warm and enjoy.
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