The Boys are back in town - by Boy

It's good to be home. God, if I had R1 for every time I have said that this year I would be a very wealthy man. As H mentioned I travel ..... a lot! I have been on more flights this year than most people take in their entire lives. This year I have been to Namibia, Botswana, Tanzania, Kenya, Swaziland, Mauritius (for about 9 hours but I will let H tell you about that one!) and just about everywhere in South Africa. It's tough being away from home so much, living out of a suitcase and missing your wife all the time, but it is my job and I love what I do. 

Its not all bad, I get to see the most amazing places in our country you just won't normally visit. Places like Olifantshoek, Mathubathuba, Garies, Pongola and many more. Each little town I have been to has something special, whether its the people, the food or just the atmosphere.

I like to go to little restaurants and try some of the local cuisine when I travel, though most of the time I end up getting some form of take away, as it's a bit arb sitting in a restaurant all by your self.

I was staying in the Stanley Hotel in Nairobi, Kenya where I came across a lovely Thai restaurant. Very authentic little place on the 2nd floor of the hotel. All the chefs that work in the restaurant are from Thailand and you could see by the menu and the decor that this was not just some "...hey let's open a Thai restaurant..." kind of place. I love Thai food, absolutely adore it. I would normally go for a red or green curry but they had a dish on their menu (can't remember what they called it) that was Thai meatballs served with glass noodles. Very interesting dish.

So here it is, another recreation.

I served the meatballs with some fresh stir fry and noodles.

Ingredients

Meat Balls

1kg extra lean beef mince
1 onion
1 egg yolk
1 thumb size piece of fresh ginger
1 tbs red or green Thai curry paste
fresh coriander
5 drops of sesame oil
2 tbs fish sauce
1 clove garlic
1 green chilli (if you like it hot)
 bread crumbs
salt & pepper

Stir Fry

Whatever fresh veg you have in the fridge.

Method

Meatballs

Finely chop the onion, garlic, ginger and chilli and add to a mixing bowl with the mince. Add about a handful of chopped fresh coriander along with the rest of the ingredients, except the bread crumbs, to the bowl and mix it up using your hands. once mixed up I add the breadcrumbs depending on how wet the mixture is. Its normally about a handful.

Roll your meatballs into golf ball sized ... well, balls, and place them on a tray. Stick them in the fridge for about 20 minutes for the to set. If you don't have time for this just saute them in a hot pan with olive oil. Just be careful as they can break easily. If they have set in the fridge, add them to a hot saute pan with olive oil and roll them around in the pan to get a nice golden sear all around. Put them in a oven proof dish and bang them in the oven on 180 degrees until they are nice and firm and cooked.

Stir Fry

Julienne the veg, stir and fry. Done!

Noodles

Boil the noodles in water. Once they are done strain the water and place back in the pot. Mix the stir fry veg in with the noodles and then place it in a hot pan or wok. I add a splash of fish sauce, salt & pepper, and just a touch of soy sauce for colour. Flash fry the mixture for about a minute.

I plate the meatballs on top of the noodles, but you can add them to the noodles and veg and mix it up.

This is a very quick and easy recipe that should not take more than 20 minutes unless you chill the meatballs in the fridge.