Rempah

Ingredients (serves 4-6 as a side dish)

• 250 g minced meat (normally lean beef, could be replaced by lamb or others if desired)
• 50 g dessicated coconut
• 1 egg
• 1.5 tsp ground coriander
• 1.5 tsp ground curry mixture (e.g. ground ginger, ground cumin, and ground curcuma)
• 1 tsp garlic powder
• Some lemon juice
• Some vegetable oil (arachide/peanut oil if you can get it)

Some suggestions for variations:

• Add some "Sambal" (hot chilli pepper paste)
• Add some soy sauce (for best results, try to get hold of "Ketjap Manis" — literally: "sweet soy sauce", an Indonesian product)
• Try fresh herbs and spices instead of the ground ones
• Liberal amounts of the spices in general
• Serve the meat balls in a peanut sauce (ingredients: peanut butter, milk, soy sauce, hot pepper paste, garlic; preparation: see below).

Preparation

1. Mix all ingredients, except the oil, together.
2. Form about 12 meat balls from the mixture (about an inch in diameter each).
3. Heat the oil in a frying pan (preferably, a wok), then fry the meatballs in about 8-10 minutes on a medium fire.
4. To prepare the optional peanut sauce: empty a pot of peanut butter in a sauce pan. On a low fire, heat the peanut butter and add about 200 ml milk. Make sure that the mixture becomes a smooth sauce — add more milk if necessary. Add the soy sauce, hot pepper paste, and garlic according to taste. Serve the meat balls in this sauce.

	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03