Malay Meatballs With Tomato Emulsion | Oregonian Recipes

Ingredients

• 1 tablespoon olive oil
• 1-1/4 cups finely chopped onion
• 3 tablespoons minced ginger
• 1-1/2 tablespoons minced garlic
• 2-1/2 red Thai chilies, minced
• 1 pounds 6 ounces ground beef (20-percent fat)
• 2-1/2 tablespoons coconut milk
• 1/2 cup chopped cilantro leaves, divided
• 1/3 cup thinly sliced green onions
• 2 teaspoons Malaysian Masala Spice blend (see link to accompanying recipe in directions) or garam masala
• 3/4 teaspoon salt
• Oil, for deep-frying
• 1 cup all purpose flour
• 2 eggs, beaten
• 1 8-ounce bag Japanese rice crackers, crushed with a rolling pin or mallet until finely ground
• 1 recipe Tomato Emulsion (see link to accompanying recipe in directions)
• Kecap Mani (sweet soy sauce), for garnish