Hi Friends!
No school today but doesn’t mean I have the day off as well. Gotta head to the lab before 8.30 am, an H from now. Thought I’d share you a recipe while I have the wifi 😁
Happy Friday to you btw!
We have decided for Halloween this year we won’t be giving out sweets nor school supplies. In fact, we also didn’t put up any decorations. The boys will go out with the father, I will stay at home, however, I can’t afford opening door for the trick or treaters and catch a cold or anything. Too close to surgery date.
My youngest is pretty sad without decorations and us spoiling strangers kids, but yeah, he understands (he said). Next year we will get back to it 😊
Today’s recipe is my husband’s favorite dish 😊
700 g lean ground beef
454 g ground lamb
1/4 c each zataar, Italian bread crumbs, vegetable rice (seasoning)
2 eggs
1 tbsp garlic powder
1/2 tsp each ground coriander, ground cumin, onion powder
SPICES :
2 salam leaves
1 cinnamon sticks
2 tsp whole cumin
1 tsp cloves
1/4 tsp turmeric powder
1/2 tsp ginger powder
3 each green and black cardamom
4 white cardamom
1/2 tsp ground coriander
1/2 tsp each onion and garlic powder
1/4 tsp each cayenne powder and ground white pepper
PASTE:
1/4 c each olive oil and water
6 large garlic
1/2 of a large onion
6 large potatoes, peeled and cubed, set to side
6 rainbow carrots, peeled, and sliced, set to side
Peanut oil for frying
1 can coconut milk
1 can water
Fry potatoes until browning, but only until half cooked
Meanwhile, Mix meat and shape into balls
Using leftover oil, brown the meatballs, also half cooked
Toast the spices until fragrant, then pour in onion paste, stit to combine, and continue cooking until bubbly
Add in carrots, cook for 5 mins, covered, on low-med temperature
Take off lid, stir in meatballs, cover, cook for 8-10 mins
Take off lid, add in coconut milk and hald fried potatoes. Pour in water, season with chicken bouillon powder and MSG – if using, and stir. Cook until carrots tender, meatballs cooked through (15-20 mins).
Serve with warm rice and enjoy 😍
Kari Bola-Bola Daging
Ingredients
- 700 g lean ground beef
- 454 g ground lamb
- 1/4 c each zataar Italian bread crumbs, vegetable rice (seasoning)
- 2 eggs
- 1 tbsp garlic powder
- 1/2 tsp each ground coriander ground cumin, onion powder
Spices
- 2 salam leaves
- 1 cinnamon sticks
- 2 tsp whole cumin
- 1 tsp cloves
- 1/4 tsp turmeric powder
- 1/2 tsp ginger powder
- 3 each green and black cardamom
- 4 white cardamom
- 1/2 tsp ground coriander
- 1/2 tsp each onion and garlic powder
- 1/4 tsp each cayenne powder and ground white pepper
Paste
- 1/4 c each olive oil and water
- 6 large garlic
- 1/2 of a large onion
- 6 large potatoes peeled and cubed, set to side
- 6 rainbow carrots peeled, and sliced, set to side
- Peanut oil for frying
- 1 can coconut milk
- 1 can water
Instructions
- Fry potatoes until browning, but only until half cooked
- Meanwhile, Mix meat and shape into balls
- Using leftover oil, brown the meatballs, also half cooked
- Toast the spices until fragrant, then pour in onion paste, stit to combine, and continue cooking until bubbly
- Add in carrots, cook for 5 mins, covered, on low-med temperature
- Take off lid, stir in meatballs, cover, cook for 8-10 mins
- Take off lid, add in coconut milk and hald fried potatoes. Pour in water, season with chicken bouillon powder and MSG – if using, and stir. Cook until carrots tender, meatballs cooked through (15-20 mins).
- Serve with warm rice and enjoy
