

Since Dana never gives me exact quantities of what she puts in her recipes, (we're not really that kind of family, we all mostly cook by eyeballing things) this is my take based on her list of ingredients.

1 T fresh ginger, minced
1 t minced garlic
2 t fish sauce
1 t sesame oil
1 small handful cilantro, chopped
1/2 onion, diced (she used scallions but I didn't have any, but they would be good)
1 hot chili pepper
1/2 t chili garlic sauce, or your choice of hot sauce
Mix everything together, form into small balls and bake in a 375 degree oven for about a half an hour.

This sauce would also be delicious served with spring/summer rolls or as a dip for vegetables.
2/3 c peanut butter (I used chunky)
1/4 c rice vinegar
1/4 c chicken broth
1/4 c soy sauce (a little less)
1 T honey
1 T sesame oil
1 T minced ginger
1 t fish sauce
2 t chili-garlic sauce (or more to taste)
Rice noodles
Mix everything together, taste and adjust if sauce needs more peanut butter or chicken broth. Cook about 5 minutes in a small saucepan until slightly thickened, and set aside to cool. Cook your rice noodles - bring a pot of water to boil, pour over your noodles in a bowl, let stand for about 5 minutes until softened enough. Rinse in cold water, toss in 1 T sesame oil, and mix with peanut sauce. Serve warm or at room temp with meatballs, or with chicken or shrimp or tofu. Serve immediately, or wait to mix noodles with the sauce, because it makes the noodles kind of clumpy.

The meatballs look pretty good. I may have to give them a try.
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