Indonesian curry balls and courgettini

Elodie brought me some unknown spices from Indonesia, the rendang mixture and the typical curry mixture which is completely different from the mixtures from Madras or the ‘normal’ supermarket mixtures.

A good recipe to try them out! Boil 18 quail eggs for approx 4-5 mins. Prepare 600 grams of minced meat (chicken, pork, turkey, or mixed) with 1 raw egg, 2 teaspoons of the rendang mixture, 2 teaspoons of the curry mixture, 1 table spoon of bread crumb and some extra salt and pepper if necessary. Mix everything together and make 18 balls (6 pp). Put a peeled quail egg in each ball. Bake the balls in the oven at 180° for 30-40 mins. Turn halfway. Use a spiralizer of potato peeler to cut 1 kilo of courgettes. Put in another oven dish with a drizzle of peanut oil. Steam 300 grams of green beans or sugar snaps. Add to the courgettini.

For the curry coconut sauce, chop 1 shallot, 1 lemon grass stalk and 4 garlic cloves. Fry in a drizzle of peanut oil. Bake and add 2 tea spoons of rendang and 2 teaspoons of the Indonesian curry powder. Bake and stir to avoid the taste of powder in the sauce and to improve the flavor of the curry. Add 250 ml of coconut milk and stir constantly. Add pepper and salt while tasting.

Put the vegetables in  the oven for 10 mins. Stir halfway.

Serve the balls on the vegetables and finish with the lovely curry sauce. Thanks, Elodie!

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