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Indonesian Meatballs in a Sweet & Sour Peanut Sauce with Coconut Rice Share this recipe

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  • 1 small onion (grated)
  • 4 cloves of garlic (minced)
  • 1 tsp of fish sauce
  • 2 tsp of Sate Ajam
  • 450g of minced pork
  • 1 tbsp of cornflour
  • 3 tbsp of breadcrumbs
  • salt and pepper
  • For the Sauce
  • 1 pack of Fox’s Satay Sauce Mix
  • 1 tsp of Fish Sauce
  • 2 tbsp of Hoisin Sauce
  • 200ml Coconut Milk
  • Sriracha Sauce to taste
  • 200g of trimmed green beans (simmered for 5 mins)
  • 2 cloves of garlic (minced)
  • a little oil for frying
  • some sesame oil


  1. To make the meatballs, mix the ingredients with a fork, then get in with your hands - a bit sticky, yes. Form into meatballs and bake them on a greased tray for 20 minutes in a medium oven, turning them after 10 minutes.

  2. Add a cup of water to the Fox's sachet, add the rest of the ingredients and simmer to produce a sauce. You can adjust the heat level or sweetness or sourness by increasing the vinegar or Sriracha - make the sauce to your taste.

  3. Fry the green beans for a few minutes with garlic and oil, then toss with sesame oil.
    Mix the cooked meatballs with the sauce, toss in the green beans, and serve with
    coconut rice see below.

  4. Coconut Rice

    300g Thai fragrant rice (soaked and rinsed)
    2 spring onions (chopped)
    200ml coconut milk
    200ml water
    salt and pepper

    Bring the rice to a boil in the water with coconut milk, salt and pepper. Reduce heat and clamp lid on. Simmer for 20 minutes, fluff with a fork.

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