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, s...