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So once in a while I like to try something different than  Indonesian food for lunch, like this chicken meatball recipe. However, considering some very specific taste buds among the congregation, I’ll mix it up with Asian style sauce and heavy use of coriander leaves. The latter serve mainly as an excuse since I LOVE coriander leaves, love with a capital L, capital O, V, and E.

Chicken Meatball in Oyster Sauce:500gr minced chicken, 100gr breadcrumbs, 2 eggs loosely whisked, salt, pepper, half a block of chicken broth , 4 garlic, 6 shallot, 2 small bunch coriander leaves, 1 red capsicum. Chop garlic, shallot, capsicum, and coriander. Mix with the rest of ingredients. Make round balls 3-4cm in diameter and fry in a little oil until brown all over.

Sauce: 2-3 tbsp oyster sauce, 1-2 tbsp sweet soy sauce, half cup chopped coriander leaves, 1 tomato (deseeded and finely chopped), 2 garlic, 4 shallot, 3 bird’s eye chili, 1 pineapples trimmed and chopped into medium chunks. Sauté chopped shallot, garlic, and chili until fragrant. Toss in pineapple and heat until light brown on the edges. Pour in prepared oyster sauce and soy sauce or to taste. Sauté for a minute. Throw in the chicken meatballs. Finally toss in chopped tomato. Mix in coriander just before serving.