03 January 2013,03:31 by

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This Indonesian meatballs and rice is not just perfect but totally amazing. The texture was great, it add emphasis to the dish and the creaminess was found there. This dish is good to prepare, more than in a half hour. It has fresh eggs and desiccated coconut which add to the taste of the food.
Serves :

Preparation Time :
45 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Place the coconut in a bowl with the meat, coriander, cumin and a generous amount of salt and pepper.
  • Add the egg and mix well. With flour-covered hands, shape the mixture into 1 cm/1/2 inch balls.
  • Heat 1 tablespoon oil in a frying pan (skillet) and stir-fry the rice, turmeric and chili powder for 3 minutes.
  • Add the water and some salt and bring to the boil. Stir, cover and simmer for 15 minutes or until the rice is tender.
  • Heat remaining oil in a frying pan and fry the meatballs for about 5 minutes, turning frequently.
  • Pile on to the rice to serve. 


  • 50 grams desiccated coconut
  • 500 gram finely minced beef 
  • ½ teaspoon coriander seeds, ground 
  • ½ teaspoon cumin seeds, ground
  • Salt and freshly ground pepper 
  • 2 eggs
  • 4 tablespoons Cooking oil
  • 200 grams long-grain rice
  • 1 teaspoon turmeric 
  • ½ teaspoon chilli powder 
  • 600 ml pint water

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