Thai Meat Balls with noodles

thai meatballs with noodles

I long for warmer days at the moment. 

Cape Town is experiencing uncharacteristically bone-chillingly-cold weather. 
It’s freezing (there must be snow somewhere) and I find myself attached to the heater. So much so; it might as well be a life support system. 

All I want is to be on holiday in a balmy location that has an ocean the temperature of a bathtub.

If I could pick a place to go right now it would be Thailand. I am obsessed with the food and flavours, the people, the smiles and the friendly atmosphere.

Don't even get me started on how gorgeous the ocean is along with its exciting troupe of tropical inhabitants. Watchmen Gobi’s and their little shrimpy friends, triggerfish and sea turtles!

Since we can’t magically teleport ourselves to island life at the drop of a hat, a good hearty meal will have to do.

This recipe is quick and easy to make and has all the right yumminess that you need to cure the winter blues! 

Plus I have loaded mine with extra chilli for that little kick of spice. You know the kick that leaves you sniffing and happy at the same time because you’ve just ninja chopped any form of bacteria residing in your body? Yip – that one.

The noodles are always a treat as slurping is fully allowed in my house! 

In fact, it's encouraged.

If you don’t slurp - You can’t sit with us.


*Serves 5

Ingredients:

For the meatballs:
1 small onion, diced
coconut oil
2 garlic cloves
3cm piece of ginger, grated
1 lemon grass
1 red chili
500g pork mince
1 handful fresh coriander leaves
1 medium spring onion, chopped
1 tablespoon tamari  
1 lime, zest, and juice
salt and pepper

For the noodle bowl:
300g egg noodles
coconut oil
150g pak choi
½ cup red cabbage, sliced
1 tablespoon sesame seeds
1 handful fresh coriander leaves

For the sauce:
1 tablespoon honey
1 teaspoon sesame oil
½ red chili, finely chopped
1 teaspoon fresh ginger, grated
2 tablespoons tamari
2 tablespoons water
salt and pepper 


Instructions:

To start with the meatballs, fry the onions with a teaspoon of coconut oil in a medium frying pan over a medium heat. Once translucent add the garlic and fry for a further five minutes until fragrant. 

Place the onion mix, ginger, lemon grass and chili in a food processor. Process until everything is finely chopped. 

In a large bowl add the pork mince, the chili paste from the processor and the remaining meatball ingredients, the coriander, spring onion, tamari, lime zest and juice and season to taste. Mix until well combined. Using a tablespoon measure out the meatballs, about one per ball. Roll them into small golf balls using the palms of your hands and place them on a roasting tray.  

In a medium frying pan over a medium heat add a tablespoon of coconut oil. Fry the meatballs in total of five minutes or until golden brown and cooked through. 

Meanwhile, in a large pot of boiling salted water cook the noodles as per packet instructions and strain. Fold through the pak choi and red cabbage while the noodles are hot. 

Mix the sauce ingredients together in a small bowl and set aside.

Assemble starting with the noodles, then the meatballs. Top with sesame seeds and drizzle with dressing. Serve with fresh coriander and feast!

-Melissa

tea poached asian chicken salad

This salad embodies two of my favourite things, crunch and Asian flavours. It’s fresh and healthy and the poached chicken its just so juicy! I've always wondered how patient a chef is to julienne vegetables but to be honest, with the invention of a peeler that julienne’s that fascination has disappeared. I can how ever confirm that it is a lot of fun grabbing your veg and slicing them into tiny perfect strips for this salad. 

The dressing for this salad takes me straight to Thailand. I can picture myself standing in the street food markets in Kopanghan dunking my chicken satay into the sauce. Some of the best memories of my life were had in Thai food markets. Perhaps that’s why this salad has such a special place in my recipe heart. We hired a scooter and whenever we wanted, nipped to different parts of the island we were on. After feeding an elephant a few bananas we stumbled across this amazing little food court, out in the open, where all the locals got their fill. From fresh sushi, chicken satay’s and fruit shakes this place was like mecca. I'm very open to the fact that I might of ate myself into a food coma that day but I can assure you that it was worth every. Single. Bite. 


serves: 2

Ingredients:

  • lapsang suchong tea
  • 2 chicken fillets
  • 1 carrot, finely sliced on the length
  • small handful of fine green beans
  • 1 cup red cabbage, finely sliced
  • 4 radishes, thinly sliced
  • 1 cup coriander leaves
  • 1 cup thinly sliced cucumber
  • ½ cup pumpkin seeds, roasted
  • ¼ cup toasted sesame seeds

Asian dressing:

  • 3 tblsp soy sauce
  • 1 tsp grated ginger
  • ½ tsp garlic, finely chopped
  • 1/3 cup lime juice
  • 2 tblsp honey
  • 1 tblsp mint, finely chopped
  • ½ cup olive oil or sesame oil
  • salt and pepper

Instructions:

Bring 500ml water with tea to the boil in a saucepan. I usually use a small strainer and fill that with the tealeaves, and just put in straight into the water. Add your chicken fillets and simmer for 12mins. You can turn the chicken around at the 6-minute mark. Remove and let cool.  Once cool slice chicken and toss with the rest of the ingredients (that you have julienned by knife or by slicer) and dressing, season with salt and pepper and plate.

Asian dressing:

Blend all the ingredients together and season to taste. 

Serve on a hot summers day with some fresh infused waters

-Melissa 

 

 

 

Source: www.thetrufflejournal.com