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       #Post#: 104947--------------------------------------------------
       Vaguely Asian meatballs
       By: Queenie Date: June 24, 2022, 12:33 pm
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       This "recipe" is an adaptation of a crapton of various recipes
       from all over the interwebs developed entirely by trial and
       error.
       Very roughly:
       Ground chicken, maybe two or three pounds.  Obvs don't get the
       ones with seasoning already in.
       Two eggs
       For every pound of chicken, a half cup of plain panko
       breadcrumbs.  I have also used leftover white rice and it works
       fine.
       then I add a crapton of every Asian seasoning thing I have in
       the fridge, some combination of:
       these herbs in these tubes:
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       I use: garlic, thai seasoning, lemongrass, ginger.  If I can't
       find the Thai seasoning one I double the lemongrass and pump up
       the ginger.  For amounts, I use a generous squeeze of garlic
       equivalent to at least two good cloves and a generous squeeze of
       ginger equivalent to a thumb sized piece of fresh, then a full
       tube (or two) of lemongrass and Thai seasoning.
       I also add a hefty dollop of sesame oil, a goodly splash of soy
       sauce or ponzu and maybe some oyster sauce for umami.
       Can add cilantro and/or thai basil chopped fine.  I like basil.
       Chop at least two large shallots very very fine (or grate them)
       or you could use an equivalent amount of onion.
       If you like heat, add some: thai red curry paste or gochujang
       (this is my choice) or finely minced hot pepper of your choice,
       or even siracha or samball olek or dried red pepper flakes or
       some combination of those.
       Smush it all together and mix well.  If the mixture won't hold
       its shape at all, add more panko.
       Scoop the resulting rather goopy mix with teaspoons into nice
       little quennelles on a sheet pan which has been lined with foil
       and generously sprayed with Pam or similar.  You can space them
       closely as, duh, they will not expand.
       Roast at very high heat, like 400-425 until nicely browned,
       maybe fifteen minutes or so?
       Serve on romaine leaves, drizzled with thai sweet chili sauce
       and topped with these garnishes: daikon, sliced snow pea pods,
       cilantro
       NOTES:
       It is far far easier to underseason these than to overseason.
       Be generous with the flavor enhancers, because underseasoned
       these are boring as hell.
       Any Thai sweet chili sauce will do but I like Soy Vay.
       #Post#: 104964--------------------------------------------------
       Re: Vaguely Asian meatballs
       By: offtopicalways Date: June 24, 2022, 12:49 pm
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       Thank you, Queenie.
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