Peranakan Ceremito

Ingredients

In this adaptation, the traditional Italian meatball stew is transformed into a Peranakan delight by incorporating the unique flavors and ingredients of Peranakan cuisine. The addition of lemongrass, galangal, and tamarind gives the dish a distinct tangy and aromatic profile, while the use of coconut milk adds a creamy richness. These changes infuse the dish with the vibrant and bold flavors that are characteristic of Peranakan cuisine. We alse have the original recipe for Ceremito, so you can check it out.

• 500g (1.1 lb) ground meat (a mixture of beef and pork) 500g (1.1 lb) ground meat (a mixture of beef and pork)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons chopped fresh coriander 2 tablespoons chopped fresh coriander
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, chopped coriander, chopped mint, ground turmeric, ground cumin, ground coriander, and chili powder. Season with salt and pepper.
2. 2.
   Mix the ingredients well until they are evenly combined. Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the lemongrass and galangal slices and cook for a minute until fragrant.
4. 4.
   Add the tamarind paste, coconut milk, and chicken or vegetable broth to the pot. Stir well to combine.
5. 5.
   Gently drop the meatballs into the pot and bring the mixture to a simmer. Cook for 15-20 minutes, or until the meatballs are cooked through and tender.
6. 6.
   Season with salt and pepper to taste. Remove the lemongrass stalk and galangal slices before serving.
7. 7.
   Serve the Nyonya Spiced Meatball Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife. This helps release its aromatic oils and enhances the flavor of the stew.
• Galangal — If fresh galangal is not available, you can use dried galangal slices. Soak them in warm water for 10 minutes before adding them to the stew.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier version, add chopped chili peppers or chili flakes to the meatball mixture.
• If you prefer a thicker stew, you can reduce the amount of chicken or vegetable broth.
• Garnish the stew with fresh coriander leaves and a squeeze of lime juice for an extra burst of flavor.
• Make a double batch of the meatballs and freeze them for later use in other dishes like stir-fries or noodle soups.
• Experiment with different types of ground meat, such as chicken or lamb, to create your own unique flavor profile.

Serving advice

Serve the Nyonya Spiced Meatball Stew in individual bowls, garnished with fresh coriander leaves. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the meatballs neatly in the center of the bowl and ladle the fragrant broth around them. Sprinkle some chopped fresh mint on top for a pop of color.