Indonesia, the worlds largest archipelago! It stretches from the southern tip of the Malay peninsula most of the way to Australia, taking in the southern half of Borneo and the Western half of New Guinea along the way. In other words HUGE!!!!
A country created by volcanoes and earthquakes, the landscape is still changing every day, with a new volcano eruption almost every year, new islands spring up out the ocean.
But that is not all Indonesia has to offer! Delicious food, insane golden temples, wild jungle landscape, and beaches like nowhere else in the world!
Things you didn’t know about Indonesia:
- Of its 17,508 islands, only around 6,000 are inhabited by people.
- Indonesia is strict when it comes to…religion. The government only recognizes six religions – Islam, Hinduism, Buddhism, Protestantism, Catholicism, and Confucianism – and every citizen must officially subscribe to one of those religions, regardless of what he or she may actually believe. Two individuals with different religions are not allowed to marry, unless one of them converts.
- Indonesia was a regional superpower before it was colonized by the Dutch. The Sri Vijaya and Majapahit Empires spanned the entire Indonesian archipelago, even including the present-day Malaysia and even the southern islands of the Philippines.
- Indonesia has a fiery side, too. The country is situated on the Pacific Ring of Fire and is home to around 150 volcanoes. They’re mostly not a threat – and make great tourist attractions – but the country does experience around one volcanic eruption per year.
These meatballs, are out of this world delicious and definitely worth giving a try! they are spicy, but soooo good. I had them with rice but you can just aswel serve them as an appetizer or even on a sandwich 😀 the sauce is sooo creamy and spicy!
- 1 1/2 lb ground chicken (or any other ground meat)
- 1 cup bread crumbs,
- 1 red chili pepper chopped
- 4 cloves garlic minced
- 1 tbsp garam masala
- 1/2 tsp nutmeg ground
- 5 green onions chopped
- 1/4 cup fresh cilantro chopped
- 1 egg
- salt and pepper to taste
- 1 tsp red curry paste optional
- 2 tbsp peanut oil for frying meatballs
- 2 stalks lemongrass
- 1 cup chicken broth
- 2 tbsp red curry paste
- 1 can unsweetened coconut milk
- 1 tbsp curry powder
- salt and pepper to taste
- 5 fresh Kaffir lime leaves
- 2 tbsp sweetened shredded coconut optional
- 1 tbsp fresh cilantro chopped
In a large bowl add all the meatball ingredients, except the peanut oil, and mix well using your clean hands. Shape the meat mixture into 1 inch meatballs. You should get around 40 meatballs.
In a skillet heat the peanut oil over medium heat. Add the meatballs and fry until golden all around, should take about 7 minutes. If your skillet isn’t large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
Trim the top and base of the lemongrass stalks and peel off any dry or tough outer layers. Using a meat mallet, pound the lemongrass stalks until well bruised to release the flavor.
In the same skillet that was used to fry the meatballs add the chicken broth, red curry paste, unsweetened coconut milk, curry powder, salt, pepper, Kaffir lime leaves and lemongrass. Stir everything together and bring to a boil.
Add the meatballs back to the skillet, toss them around to cover them in the sauce, then cook for another 8 to 10 minutes, uncovered over medium-low heat.
Remove the lemongrass and lime leaves from the sauce.
If you’re adding the shredded coconut, add it now and stir. I added this for a bit of sweetness to the sauce, but this is totally optional. You could also add a tsp or so of brown sugar.
Garnish with cilantro and serve over cooked rice.