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Meatballs in Kecap sauce | Milkbottle

Meatballs in Kecap sauce

Meatballs
Meatballs in Kecap sauce

Kecap manis is Indonesian sweet soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Kecap manis in your local market, you can follow the recipe below. Actually, Indonesian Kecap comes in 2 varieties, manis means sweet, but there is also Kecap asin,  asin means salt.

Although I call this dish Meatballs in Indonesian Kecap sauce, it is by no means an authentic Indonesian dish. It’s simply the result of improvising after a long day with no time to shop for groceries and named after the Indonesian Kecap manis used for the sauce. It turned out to be an all time favorite of my children.

Recipe
Meatballs:
500 g ground beef, organic
1 onion, finely chopped
2 cloves of garlic, crushed
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp djahé (ginger)
1 egg
Kecap sauce:
1 onion, chopped
1 red chili pepper, seeds removed and finely chopped
2 medium sized tomatoes, chopped
5 tbsp Kecap manis
sunflower oil
salt & pepper
2 spring onions, in small rings
Mix the beef with the onion, the egg, the garlic, the spices and salt & pepper in a large bowl by hand.
Roll meatballs the size of a walnut, using your hands works the best.
Heat 3 tbsp oil in a frying pan, and brown the meatballs on all side, while gently shaking the pan.
Take the meatballs out with a slotted spoon and set aside.
Fry the onion in 1 tbsp of the remaining oil on a low heat until golden, add the chili and the chopped tomatoes and fry for 2 minutes.
Add the kecap and a splash of water and bring to a boil.
Add the meatballs cover the pan with a lid and let it simmer for 10 minutes.
Taste for salt & pepper and garnish with the spring onion.
Serve with white rice, stir-fried chinese cabbage or green beans and a sweet & sour cucumber salad.
Serves 4.
Recipe
Kecap manis
200g/1 cup dark brown sugar, packed
1 cup/250 ml water
1 cup/250 soy sauce
7 tablespoons dark molasses
1 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
Combine sugar and water in a saucepan.
Bring to simmer over medium heat, stirring constantly until sugar dissolves.
Increase heat to high and continue cooking until a syrup, about 5 minutes.
Lower the heat and stir in the rest of the ingredients.
Let it simmer for 3 minutes.
Pour into sterilized bottles.
Keeps for at least 8 weeks in the fridge.

Image: Reetta Pasanen via Taverne Agency, Recipes: Leonoor Ottink

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