meatballs in a spicy creamy sauce with petai and peas
350 gr ground beef
1 egg white
2 salam leaves
2 cm lengkuas / galangal / laos
13 petai / peteh beans
50 gr peas
500 ml of thin coconut milk (cair)
250 ml thick coconut milk (kental)
1 tsp palm sugar
1 tbsp asam water
3 tbsp oil
4 cloves of garlic
6 red cabai keriting (curly cayenne pepper)
3 red lomboks, seeded
1/2 tsp pepper
1/2 tsp terasi / trasi
1 cm kunyit
1 cm kencur
1 tsp salt
Mix the mince with the egg white and form small balls (marbles). Pound or grind the ingredients for the bumbu into a paste. Halve the petai beans.
Heat the oil in a pan and fry the bumbu together with the salam and the laos for 5 minutes. Then add the meatballs and fry until it changes colour.
Then add the petai, the peas, the palm sugar and the thin coconut milk and bring to the boil. Then add the thick coconut milk and asam water and cook over low heat until done and the sauce is thickened. Serve.