Catching Up

I've been remiss
in keeping up this blog
too much eating
not enough photos
summertime diversions

triggered by
a Facebook friend
John Tiong Chunghoo
a specialty writer for
NewStraitsYimes
he does travelling
through Kuala Lumpur
and neighboring areas

love the idea of fusion food

Sandy

Check links to see "Food: an old family secret"

Meatballs Then and Now

once upon a time
the Lord of the manor
had a joint of meat
the serfs got the scraps
fat, sinew, bones
these leavings
had flavor
but were difficult
to eat as is

the little scraps
would be finely chopped
and mixed with
other ingredients
barley, rice, stale bread
added to absorb the flavors
and make them go farther

in hard times ground meats
become popular
because they are less costly
depression meatballs
were at least half
fillers with an egg
to bind it all together
they can be baked or fried
one type of meat or
mixed meats
finally a sauce is added
tomato is a favorite
glazes with fruit, a possibility
Kecap Manis and lime juice
if you like an Indonesian touch
teriyaki sauce, more Asian in flavor
let your imagination run wild

the photo is TJ’s
gourmet chicken meat balls
no fillers
nuked in TJ’s fresh cherry preserves
grandma’s hard times cooking
comes full circle

© 2010 Sandy Vrooman

Thanks to S. Rai for suggesting
meatballs and the kecap manis