1/2 Coconut, shredded, cook on a low heat in a wok until it turns light brown and crispy (stir often to avoid burning). Can be replaced with 1 cup of ready-to-use dry shredded coconut.
500 ml coconut milk (from 1 coconut)
100 g hot chilies
100 g shallots
100 g garlics
3 cm of ginger
3 cm of galangal
5-10 kafir lime leaves
2 pcs of lemon grass, take the white inner part
1 tsp of sugar
2 tbsp of cooking oil
Salt to taste
- Grind spices together into paste : chilies, shallots, garlics, ginger, galangal, lemon grass, kafir-lime leaves, salt and sugar.
- Take one third of the spices paste and mix well with minced beef. Mix in the shredded coconut also.
- Make meat balls the size of pingpong ball (1.5 inch diameter), set aside.
- On a medium heat, heat cooking oil in a pan, saute the remaining spice paste untill well-cooked and pour in the cocconut milk; continue cooking until it boils.
- Add meat balls, continue cooking for 20-30 minutes until the sauce is thicken.
- Served with rice
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