You can find the original recipe here. I adapted mine as follows:
I decided mine would be a dinner instead of cocktail size so I made 18 meatballs.
For the Meatballs:
one lb. ground turkey
one TBSP sesame oil
one cup Panko bread crumbs
Fresh ginger about one TBSP (I used my micro plane so it was really fine and just scrapped into the mixture)
one jalapeno pepper
two cloves of garlic finely chopped
one TBSP chili garlic sauce
Mix all ingredients together and bake for 20 minutes at 350 degrees.
For the sauce:
1/2 cup water
1/2 rice vinegar
about one TSP each of garlic and fresh ginger ( I used the micro plane and scrapped in)
one TSP ketchup
pinch of dried chili flakes
two TSP cornstarch
Boil water and vinegar, add sugar and other ingredients boil for about five minutes, should be nice and thick. If your cornstarch doesn’t dissolve completely just strain.
Let cool and serve with rice and meatballs.
For fried rice:
two cups cooked rice (I used minute rice)
two carrots chopped small
handful of frozen peas
half of an onion
three cloves of garlic chopped
Saute onion & carrot in sesame oil until soft, add garlic, then peas, scramble the eggs, add rice and soy until hot and combined.
Since I’m stuck at home I’ve been reading up on my Food Photography. It combines two things I love!
My dream job would be a little of both!
Today I tried out a few of the tips I came across. Lighting during the Winter months presents a real challenge here so I was happy to learn some new things I can do to improve my photos.
Oh, and Picmonkey is fun, easy to add all those pretty captions you see on Pinterest!
Have a wonderful week.