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broth:
cook together
1 chicken, whole, then bone when cooked
and return meat to broth
10 c water
1 - 2 or 3 inch chunk of ginger, sliced or grated
1 chopped onion
2 tsp coriander
1 cinnamon stick
4 cloves garlic crushed
10 chicken boullion cubes, or miso to taste
fried onion rings:
slice 3 onions, fry til golden
beef & potato balls:
mix
1 lb ground beef
1 c grated potato
1 egg
1 1/2 tsp curry powder
1 tsp salt
1/4 tsp pepper
form into 1 inch balls
dip into 1 egg beaten with 2 tsp water
fry in oil 4 min 350 degrees F
in separate bowls, about 1/2 to 1 cup each,
set out:
a) beef and potato balls
b) fried onion rings
c) bean sprouts
d) celery leaves
e) sliced green onions(scallions)
and a large bowl of
f) cooked rice
each person puts rice, meatballs, onions, scallions,
celery, sprouts in own bowl,
then pours broth over all
top with green hot sauce (jalapeno)
serve with dip:
1/3 c crunchy peanut butter
3 tbsp brown sugar
1/2 tsp crushed red pepper
1/4 c lemon juice
2 tbsp tomato chile sauce (or tomato sauce,
or ketchup, if desperate)
1 tsp soy sauce
dip cut up cucumber, jicama, green pepper, pineapple
adapted from recipe in Sunset magazine
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last update 5-12-99