Ingredients: Sauce

1 onion

3 cloves garlic

5 cm ginger

1 tbsp sambal

1 staranis

1 tsp cumin

200 g tomato puree

100 g sugar

1 tbsp cornflour

500 ml water

100 ml vinnegar

chili flakes

3 peaches, 1 can of pineapple, 1 onion and 2 bell peppers.

Ingredients: Batter

20 gr baking powder

350 gr flour

150 gr cornflour

1 egg

pinch of salt

450 ml water

Ingredients: Filling

2 chicken fillets or 400 pork

salt and pepper

150 gr cornflour

Instructions: Batter

Put all ingredients in a bowl except the water.

Mix the water in little by little untill you have the consistency of pancake batter.

Put in the fridge for 1 hour.

Instructions: Filling

Cut the chicken or pork in 1.5 cm cubes.

Cover all the cubes with cornflour.

Heat the deepfryer to 160 degrees celcius.

Put the cubes in the batter and deepfry them for 5 - 6 minutes.

Take the balls out of the deepfryer and place them on a rack to cool down and remove the oil.

Heat up the deepfryer to 180 degrees celcius.

Deepfry the balls untill they are golden brown.

Put the balls on some kitchen towels.

Serve with sauce and rice.

Instructions: Sauce

Peel and dice the onion and garlic.

Clean and rasp the ginger. Add the ginger to the onion and garlic.

Add the staranis and cuming. Cook for 10 minutes.

Add the tomato puree and cook for another 2 minutes.

Add the water and vinnegar.

Add the chili flakes.

Mix 2 tbsp water with the cornflour.

Wait untill the sauce boils then add half the cornflour mix. Keep stiring.

Lower the heat.

Bring to taste with vinnegar and sugar.

Cut the onion and bell peppers into large pieces.

Cut the peaches and pineapple in small pieces.

Bake the peppers, onion, peaches and pineapple for 5 minutes. Add some salt.

Add the sauce. Serve with the Koe Lo Yuk.

Time

Total : 27 minutes

Prep : 5 minutes

Cook : 20 minutes

Resting time : 2 minutes

Servings : 4 servings