Acehnese-style Arancini alla Norma

Ingredients

In this Acehnese adaptation of Arancini alla Norma, we incorporate Acehnese chili paste and spices like turmeric, coriander, and cumin to infuse the dish with the bold flavors of Acehnese cuisine. The tomato sauce is also spiced up with Acehnese chili paste and a touch of tamarind, adding a tangy and fiery element to the dish. We alse have the original recipe for Arancini alla Norma, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 small eggplant, diced 1 small eggplant, diced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Acehnese chili paste 1 tablespoon Acehnese chili paste
• Salt, to taste Salt, to taste
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• For the tomato sauce: For the tomato sauce:
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon Acehnese chili paste 1 tablespoon Acehnese chili paste
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cooked rice, turmeric powder, ground coriander, and ground cumin. Mix well until the rice is evenly coated with the spices.
2. 2.
   In a separate pan, heat some oil and sauté the diced eggplant until it becomes tender.
3. 3.
   Add the chopped shallot, minced garlic, and Acehnese chili paste to the pan. Cook for a few minutes until the flavors meld together.
4. 4.
   Add the eggplant mixture to the spiced rice and mix well. Season with salt to taste.
5. 5.
   Take a small portion of the rice mixture and shape it into a ball. Repeat with the remaining mixture.
6. 6.
   Roll each rice ball in breadcrumbs until fully coated.
7. 7.
   Heat vegetable oil in a deep pan or fryer. Fry the rice balls in batches until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
8. 8.
   For the tomato sauce, combine the diced tomatoes, Acehnese chili paste, tamarind paste, and salt in a saucepan. Cook over medium heat until the tomatoes break down and the sauce thickens slightly.
9. 9.
   Serve the Acehnese-style Arancini alla Norma with the spicy tomato sauce on the side.

Treat your ingredients with care...

• Eggplant — Make sure to dice the eggplant into small pieces to ensure even cooking and easy filling of the rice balls.

Tips & Tricks

• To make the rice balls extra crispy, you can double coat them in breadcrumbs before frying.
• If you prefer a milder spice level, reduce the amount of Acehnese chili paste in both the filling and the tomato sauce.
• Serve the Acehnese-style Arancini alla Norma as an appetizer or as a main course with a side salad for a complete meal.

Serving advice

Serve the Acehnese-style Arancini alla Norma hot, allowing the crispy rice balls to be dipped into the tangy tomato sauce. Garnish with fresh herbs like cilantro or basil for added freshness.

Presentation advice

Arrange the Acehnese-style Arancini alla Norma on a platter, showcasing their golden brown exterior. Place a small bowl of the spicy tomato sauce in the center for dipping. Sprinkle some chopped herbs on top for a pop of color.