feed me meat
Recipe: Surinamese meatballs
London Loy is passionate about Surinamese cuisine. In his new cookbook My recipes, he creates the most delicious dishes based on (among other things) authentic Surinamese flavors. Take these Surinamese meatballs, for example. Sweet from the kecap manis and a little spicy from the red Madame Jeanette pepper.
door Lauretta Baarends
How to make the Surinamese meatballs
- Mix the ground meat with half of the Madame Jeanette pepper, the spring onion, garlic, pistachios, Masala Loy, and salt and pepper to taste.
- Divide the ground meat into 10–12 portions. Now roll the most beautiful balls you have ever made. First of all, be patient and take your time rolling them. When the balls are even and no longer have any cracks, they are ready. Place them on a plate, cover with plastic wrap, and let them firm up in the refrigerator.
- Heat some oil in a frying pan over medium heat and brown the meatballs all over in a few minutes.
- Sauté the shallots until translucent. Add the kecap, tomato sauce, palm sugar, the remaining Madame Jeanette pepper, and the lime juice and zest. Let the meatballs cook in the sauce for another 10–12 minutes. Season with additional salt and pepper if desired. Garnish with the spring onion and the rawit.
How to make Masala Loy
- Using a mortar and pestle or coffee grinder, grind the peppercorns, cumin and coriander seeds, cloves, fennel seeds, chili flakes, and mustard seeds into a fine powder. Stir in the turmeric and ground cinnamon.
- Heat a dry, heavy-bottomed frying pan over medium heat. Toast the spices, stirring constantly, for 1–2 minutes. Let the spice mixture cool and store it in an airtight container.
Title: My recipes from apple pie to saoto soup
Author: London Loy
Price: €31.99
Publisher: Carrera Culinair
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