Thai Meatbowls


Pickled Veggies
2 tsp salt
2 tbsp sesame oil
0.5 cup palm sugar
0.5 cup shallots, julienned
1 cup rice vinegar
1 cup mung bean sprouts
2 carrots, julienned

1 tsp salt
2 tsp rice or corn starch
0.5 peanut or olive oil (for cooking, not to mix in)
0.5 tbsp chilies, chopped
0.5 tbsp vegetable oil
1 tbsp Andaman Thai Chili Sauce
1 tbsp palm sugar
2 tbsp lemongrass, chopped
3 tbsp garlic, chopped
1 lb ground pork

Grains & Veggies
1 cup cilantro, chopped
1 cup Thai basil, chopped
1 cup peanuts, chopped
1 cup Chinese chives, chopped
3 cups uncooked jasmine rice or quinoa, cooked

Apinya Mayo
0.25 cup Kewpie Japanese mayonnaise
0.25 cup Apinya Thai Chili Sauce

Serves 5


step011. Pickle the veggies: in a jar, mix together the rice vinegar, palm sugar, sesame oil, and salt. Submerse the carrots, sprouts, and shallots, adding water if needed to cover. Soak for at least 1 hour then drain; longer will make them more sour.

step062. Make the meatballs: add the lemongrass, garlic, chilies to a mortar and grind into a paste. Mix in salt, rice starch, oil, Andaman sauce, and palm sugar. Mix the resulting sauce into the pork. Form into 2″ balls.

step033. Cook the meatballs: heat 0.5 cup of peanut or olive oil in a flat pan, then cook the meatballs, turning occasionally. Cook until singed brown on the outside and there is no pink on the inside.

step044. Assemble the bowl: Scoop some rice into a bowl, add the pickled veggies, add the herbs and peanuts, then finish with Apinya mayo.


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