Mince Ball Rendang

Ingredients :

240 grams GHF Asian Style Mince
50 grams firm tofu (chopped)
3 grams kaffir lime leaves
3 grams cinnamon stick
3 grams star anise
30 grams roast grated coconut
200 ml coconut cream
60 ml oil

Paste:
7 grams dried chili, soak in water before use
30 grams shallot, cut small
10 grams galangal, cut small
1 gram cardamom powder
5 grams lemongrass, diced
3 grams ginger
7 grams salt

Seasoning:
30 grams palm sugar
10 ml tamarind juice

Method :

1. Blend dried chili, shallot, galangal, cardamom powder, turmeric powder, lemongrass, ginger and salt until it forms a paste then set aside.

2. Mix GHF Asian Style Mince with chopped firm tofu.

3. Roll into a ball of about 20 g each and coat each with corn flour.

4. Fry in medium to high heat until light brown and set aside.

5. In a wok, add oil and paste using medium heat and stir fry until fragrant. Add kaffir lime leaves.

6. Add coconut cream, stir well, add palm sugar and tamarind juice and half of grated coconut.

7. Add the meatballs, stir lightly and top with grated coconut.

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