Usually, sambal printil (meatball with fried spicy sauce) is served as a side dish for indonesian savory coconut rice or turmeric rice. however, this dish is actually versatile; you can serve it as a side dish for white rice or even rice cakes.
300 grams ground beef
½ teaspoon salt
2 salam (indonesian bay)leaves
2 cm galangal
2 large red chili peppers,deseeded,
1 teaspoon salt
1½ teaspoon brown palm sugar,finely chopped
250 ml coconut milkfrom ½ coconut
2 tablespoons cooking oilfor sautéing
ground spices blend:
2 large red chili peppers
2 curly red chili peppers
6 cloves shallot
4 cloves garlic
1 teaspoon terasi (shrimp paste),toasted
4 candlenuts, toasted
1 tomato, cut into small pieces
1. Mix well ground beef and salt. Form it into small balls. Set aside.
2. Heat cooking oil on the pan. Sauté ground spices blend, salam leaves, galangal, and large red chili pepper until fragrant. Add meatballs. Stir it until it changes color.
3. Pour in coconut milk. Add salt and brown sugar. Cook until the liquid is reduced and infused into the meatballs. Remove from heat.
