Spicy and Tender Pork Balls Ala Dewi Desi

5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people


For the pasta:

  • 3 Discs Toast, dry
  • 1 Egg, size M
  • 3 tbsp Celery leaves, fresh or frozen
  • 1 smaller Chilli, green, fresh or frozen
  • 30 g Onions, small, red
  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Sunflower oil
  • 30 g Carrot cubes, fresh or frozen
  • 1 Tbsp, heaped Baking powder
  • Salt and pepper, black, fresh from the mill
  • 120 g Fusilli, dry
  • 350 g Water
  • 7 g Mushroom bouillon, grainy

For the vegetables:

  • 6 Rods Spring onions, small
  • 4 tbsp Unsalted butter
  • 2 tbsp Sour cream
  • 1 tbsp Rice Wine, (Arak Masak)
  • 1 tsp Sugar
  • 4 tbsp Noodle broth
  • 2 tbsp Mozzarella, finely grated

For the sauce:

  • 4 tbsp Spring roll sauce ala Sanur Beach
  • 50 g Tomato juice
  • 50 g Noodle broth, (see preparation)
  • 2 tbsp Oyster sauce, (Saus Tiram)


  • 1,5 liter Frying oil, fresh

To garnish:

  • Chili peppers, red, fresh or frozen


  • Remove the brown crust from the slices of toast and cut the slices into small cubes. Beat the egg, whisk with a pinch of salt until homogeneous, mix with the bread cubes and soak for 10 minutes, then knead into a homogeneous mass. Wash the fresh celery, remove the stems and the leaves that are not in perfect condition. Chop up the leaves and prepare them. Measure frozen goods and allow to thaw.
  • Wash the small, green chilli, cut transversely into thin slices, leave the grains in place and discard the stem. Cap the onions and the cloves of garlic at both ends, peel and cut into small pieces and fry them well with the sunflower oil. Wash and peel a piece of carrot and work it into small cubes. Mix all the ingredients for the meatballs homogeneously and season with salt (stingy) and pepper. Let ripen in the refrigerator for 20 minutes.
  • In the meantime, wash and clean the spring onions and cut off enough greens to fit in a sufficiently large pan. Bring the water for the pasta to the boil and dissolve the mushroom bouillon in it. Add the pasta and cook al dente according to the instructions on the packet. Strain and keep the noodle broth. Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Weigh frozen goods and allow to thaw (approx. 15g). Mix the ingredients for the sauce and bring to a simmer.
  • For the vegetables, melt the butter in the pan, add the spring onions and fry all over. Mix the sour cream, rice wine, sugar and pasta broth homogeneously and pour over the spring onions. Simmer gently with the lid on. Just before the end, sprinkle the mozzarella on top and let it melt with the lid on.
  • Heat the frying oil to 200 degrees. Shape the minced meat mixture into dumplings that are not too small, fry them in portions until light brown and add to the sauce. Fry the pasta briefly, mix in the diced hot peppers and place the pasta on the preheated serving plate. Add 2 - 3 meatballs with sauce. Add the spring onions and drizzle the gravy over the pasta, serve and enjoy.


  • Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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