Micronesian Coconut Qifqi

Ingredients

In this adaptation, the traditional Albanian Qifqi is transformed into a Micronesian delight by incorporating the tropical flavors of coconut. The original recipe typically uses eggs and breadcrumbs as binders, but in this version, coconut milk is used to enhance the taste and texture. Additionally, the traditional Albanian spices are replaced with Micronesian herbs to infuse the dish with a distinct tropical aroma. We alse have the original recipe for Qifqi, so you can check it out.

• 500g (1.1 lb) ground meat (chicken, pork, or beef) 500g (1.1 lb) ground meat (chicken, pork, or beef)
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (480ml) coconut broth (made from coconut milk and water) 2 cups (480ml) coconut broth (made from coconut milk and water)
• Fresh herbs for garnish (cilantro, mint, basil) Fresh herbs for garnish (cilantro, mint, basil)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the ground meat, cooked rice, coconut milk, chopped cilantro, mint, basil, minced garlic, grated ginger, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, approximately 1 inch in diameter.
3. 3.
   In a large pot, bring the coconut broth to a gentle simmer over medium heat.
4. 4.
   Carefully drop the qifqi balls into the simmering coconut broth and cook for about 15-20 minutes, or until the balls are cooked through and tender.
5. 5.
   Once cooked, remove the qifqi balls from the broth and place them on a serving platter.
6. 6.
   Garnish with fresh herbs and serve hot with steamed vegetables on the side.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Fresh herbs — Ensure the herbs are finely chopped to evenly distribute their flavors throughout the qifqi balls.
• Ground meat — Choose lean ground meat for a healthier option, or use a combination of different meats for added flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the qifqi mixture.
• Serve the qifqi balls with a squeeze of lime juice for a tangy twist.
• If you prefer a thicker coconut broth, simmer it for a few extra minutes to reduce the liquid.
• Experiment with different combinations of fresh herbs to customize the flavor profile.
• Leftover qifqi balls can be refrigerated and enjoyed as a snack or added to salads.

Serving advice

Serve the Micronesian Coconut Qifqi as a main course, accompanied by steamed vegetables such as bok choy or green beans. The qifqi balls can be enjoyed on their own or dipped in a tangy sauce made with lime juice, soy sauce, and a touch of honey.

Presentation advice

Arrange the qifqi balls on a platter, garnished with a sprinkle of fresh herbs. Place the steamed vegetables alongside the qifqi balls, creating a colorful and visually appealing presentation. Serve the coconut broth in a separate bowl or small individual cups for dipping or pouring over the qifqi balls.