Description
Flavorful beef patties seasoned with Asian spices, served with fluffy sticky rice. A delicious and satisfying meal.
Ingredients
Units
Scale
- 3 red Asian shallots, coarsely chopped
- 1 lemongrass (sereh) stalk, white part only, grated or chopped
- 1 lbs (500 gr) ground meat (we used half porc/half beef)
- 0.5 tsp salt
- 2 tsp sugar
- 1 tsp chili powder
- 2 fl oz (60 ml) fish sauce
- 6 spring onions, chopped
- 1 hand of dill
- 1 lbs (400 gr) glutinous rice (ketanrice)
Instructions
- Soak the sticky rice in cold water overnight.
- Rinse the rice three times until the water runs clear.
- Pour water into the lower part of a steamer and cover the steamer with cheesecloth or baking paper.
- Place the washed rice onto the cheesecloth/baking paper, cover, and steam for 15 minutes.
- Turn the rice over or stir, and continue steaming for another 15 minutes, until translucent and soft but still slightly chewy.
For the Soup
- Grind shallots and lemongrass into a rough paste using a pestle and mortar.
- Place the paste in a mixing bowl and add the remaining ingredients.
- Mix well and form into 4-6 small patties.
- Heat a grill pan or frying pan.
- Cook the patties for 3-4 minutes per side.
Notes
- For richer flavor, marinate the beef mixture for at least 30 minutes before forming patties.
- If glutinous rice isn’t available, substitute with short-grain white rice, but increase cooking time and expect a less sticky texture.
- To prevent sticking, lightly oil the grill pan or frying pan before cooking the patties.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 patty
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 80