Malay Meatballs With Tomato Emulsion | Oregonian Recipes

Name: 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 pound 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

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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 pound 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