Recipe - Indonesian Glaze

MEATBALLS
500 g Minced pork
1 teaspoon Grated fresh root ginger
1 Onion; very finely chopped
1 Egg; beaten
One half cup Fresh breadcrumbs
1 tablespoon Oil

SAUCE
2 tablespoon Butter
1 Onion; minced
1 Garlic clove; crushed
1 teaspoon Grated fresh root ginger
2 teaspoon Curry powder
One fourth teaspoon Ground coriander
1 cn Nestle Reduced Cream
Three fourths cup Water
2 tablespoon Fine coconut
4 teaspoon Soy sauce
One fourth cup Crunchy peanut butter
Chopped fresh coriander or
parsley

Prepare the Meatballs:

Combine the minced pork, root ginger, onion, egg and breadcrumbs. Mix well.
Shape tablespoons of the mixture into balls.

Heat the oil in a large frying pan.

Add the meatballs and cook until they are golden brown all over.

Remove the meatballs and set aside. Wipe out the frying pan.

Prepare the Sauce:

Place the butter in the frying pan. Add the onion and cook for 23 minutes.

Stir in the garlic, root ginger curry powder and ground coriander. Cook,
stirring, for a further 1 minute.

Add the reduced ream, water and coconut. Stir until smooth, then add the
soy sauce and peanut butter. Bring to the boil, stirring constantly.

Add the meatballs. Cover the pan and simmer over a low heat for 10 minutes
or until the meatballs are cooked.

Serve sprinkled with copped fresh coriander or parsley.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.