John Myers
Contents
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Ingredients
Spicy meatballs:
- 275 g Mett (half and half)
- 1 bun from yesterday
- 1 Egg
- 50 g 1 Onion
- 1 clove of garlic
- 1 piece of ginger
- ½ red chilli pepper
- 1 tsp Salt
- 1 tsp Ras el Hounut (Arabic spice mixture!)
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 20 g Desiccated coconut
- 20 g Breadcrumbs
- 1 Cup Peanut oil
Vegetables mix:
- 200 g 1 Red pepper
- 200 g 1 yellow pepper
- 150 g 1 Onion
- 175 g 4 mini vine tomatoes
- 1 clove of garlic
- 1 piece of ginger
- ½ red chilli pepper
- 2 tbsp Peanut oil
- 4 tbsp Coriander cut TK (own production)
- 1 tsp Salt
- 1 tsp Ras el Hounut
- 1 tsp Mild curry powder
- 2 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Tomato sauce
- 1 tbsp Whipped cream
- 1 powerful splash Lemon juice
- 400 ml Clear broth with beef (2 tsp instant broth)
- 2 tbsp Tapioca starch
Instructions
Spicy meatballs:
- Soak the rolls in water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (275 g ground meat / half and half, squeezed bun, 1 egg, onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, 1 teaspoon salt, 1 teaspoon Has el Hounut, 1 teaspoon mild curry powder and 1 teaspoon sweet paprika) in a bowl, Mix / knead well and let stand / rest for approx. 15 minutes. Mix breadcrumbs (20 g) with desiccated coconut (20 g). Shape small balls (approx. 2.5 - 3 cm in diameter / approx. 20 pieces) with moistened hands, turn in the grated coke-breadcrumbs mixture and fry / fry in a wok with hot peanut oil (1 cup) one after the other until golden-brown . Place on the wok drainage grid and later keep warm in the oven at 50 ° C until serving.
Vegetables mix:
- Clean and wash the peppers and cut into strips. Peel the onion, cut in half and cut into strips / assemble apart. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Scald mini-turquoise tomatoes with boiling water, rinse, peel off and cut into small pieces. Scoop up to about 2 tablespoons of the peanut oil from the wok. Heat the wok and stir-fry the garlic clove cubes with the ginger cubes, chilli pepper cubes and onion strips. Add the paprika strips and coriander cut (frozen / 2 tbsp) and fry / stir-fry. With salt (1 tsp), Ras el Hounut (1 tsp), mild curry powder (1 tsp), sweet soy sauce (2 tbsp), dark soy sauce (1 tbsp), oyster sauce (1 tbsp), tomato sauce (1 tbsp), whipped cream ( 1 tbsp) and lemon juice (1 strong splash) and deglaze / pour in the clear beef stock (400 ml). Let everything simmer / boil for a few minutes and finally thicken with the tapioca starch (2 tbsp) dissolved in a little cold water.
Yellow basmati rice:
- Bring basmati rice (150 g) in water (350 ml) with salt (½ teaspoon) and turmeric (½ teaspoon) to the boil, stir well and cook with the lid closed at the lowest temperature for approx. 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the vegetable mix with the spicy meatballs and serve. If necessary, chopsticks are enough.
