Singaporean Meatballs in Spicy Coconut Milk

Singaporean Meatballs in Spicy Coconut Milk

Recipe only

This recipe showcases the significant influences on Singaporean cooking taken from the cuisines of its near neighbors. Borrowing culinary techniques from Malaysia, India and China, chilies and spices laced with coconut milk are a characteristic of this island nation's cuisine. Kecap asin, an astringent, salty soy sauce native to the cooking of Indonesia, is available from good Asian stores.

INGREDIENTS

800 g beef mince

2 eggs

2 teaspoons cornflour

2 garlic cloves, crushed

1 tablespoon finely chopped fresh coriander

1 fresh long red chili, chopped coarsely

2 purple (Asian) shallots, chopped coarsely

3 cloves of garlic, quartered

1 teaspoon chili flakes

7 fresh long red chilies, chopped coarsely

2 tablespoons peanut oil

 2 cm piece fresh galangal, sliced thinly

3 large tomatoes, seeded, chopped coarsely

400 ml can coconut milk

1 tablespoon kecap asin

1 large tomato, seeded, diced

1/2 cup fried shallots

1 fresh small red chili, sliced thinly

METHOD

1. Combine mince, eggs, cornflour, crushed garlic, coriander and finely chopped chili in a medium bowl; roll level teaspoons of the mixture into balls. Place meatballs, in a single layer, in a large baking paper lined bamboo steamer. Steam, covered, over a pan of simmering water for 10 minutes.

2. Meanwhile, blend or process the Asian shallots, quartered garlic, chili flakes, coarsely chopped chili and half of the oil until mixture forms a paste.

3. Heat remaining oil in a wok; cook shallot paste and galangal, stirring, about 1 minute or until fragrant. Add chopped tomato, cook, stirring for 1 minute. Add coconut milk, kecap asin and meatballs, simmer, uncovered, stirring occasionally for about 5 minutes or until meatballs are cooked through and the sauce thickens slightly.

4. Serve curry topped with diced tomato, fried shallots and thinly sliced chili.