Childhood memories. My father is no Michelin chef, but this family recipe was by far our favourite! Perhaps not very photogenic of a home-cooked meal. But oh so delicious!
Ingredients
Dish
Quantity
Unit
Ingredients
500
Gram
(Vegatarian) Minced meat
12
Tablespoons
Coconut flour
2
Tablespoons
Oil
4
Deciliter
Water
6
Tablespoons
Shredded onions
4
Pieces
Shredded garlic
2
Teaspoons
Sambal / Indonesian chili sauce
2
Teaspoons
Laos / Greater galanger powder
2
Teaspoons
Ketoembar / Coriander powder
2
Teaspoons
Djinten / Cumin powder
1
Teaspoon
Kentjoer / Kencur (aka Sand Ginger)
6
Pieces
Puffed kemiri nuts
Some
Salt
Gravy
Quantity
Unit
Ingredients
66
Gram
Santen / Concentrated Coconut pulp
6
Sprouts
Tamarind water
4
Leaves
Djeruk purut leaves
Preparation
Rub below ingredients into a solid balanced paste.
Onions,
Garlic,
Sambal,
Laos / Greater galanger powder,
Ketoembar / Coriander powder,
Djinten / Cumin powder,
Kentjoer / Kencur,
Kemiri nuts,
Salt.
Knead the herb paste into the meat. Let it rest for an hour or preferably even longer.
You can make smaller or larger meatballs if you like.
Use a pan with a nice and thick bottom. When the oil is hot broil the meat, while turning regularly. Arrosing the meat with the gravy helps bringing the flavour out.
When the meat starts to become light-brownish of colour it’s time to add the Tamarind water, the shredded Santen, the sprouts of lemongrass and the Djeruk purut leaves.
Let the Oseh-Oseh simmer for about an hour. if necessary add water every now and again.
