Riot Bombs

Bahan Membuat Riot Bombs

1. You need 300 g of ground beef.
2. Prepare 100 g of ground oxtail.
3. It's 50 g of panko bread crumbs.
4. Prepare 50 g of pine nuts.
5. Prepare 2 of peeled garlic cloves.
6. You need 1/2 of white onion (finely sliced).
7. You need 1 of fresh bayleaf.
8. It's 1 handful of fresh thyme.
9. It's 1 handful of fresh basil.
10. Prepare 1 handful of fresh parsley (chopped).
11. Prepare 1 handful of fresh mint (chiffonade).
12. You need 1 handful of fresh coriander (chopped).
13. You need 1 tablespoon of smoked paprika.
14. Prepare 1 tablespoon of chili powder.
15. It's 100 ml of milk.
16. Prepare 2 tablespoon of fish sauce.
17. Prepare 2 tablespoon of lea&perrins sauce.
18. Prepare 2 tablespoon of black pepper (crushed).
19. You need 2 tablespoon of sugar.
20. It's 200 g of tomato puree.
21. You need 2 cans of diced tomatoes.
22. Prepare 100 g of butter (cubes).
23. Prepare 1 1/2 cup of water.
24. You need of Maldon sea salt.
25. You need of Olive oil.

Langkah Memasak Riot Bombs

1. Tie a bouquet garni of bayleaf, thyme and basil and put it aside..
2. Sauté pine nuts in low heat without any oil till brown and set aside to cool..
3. Next, put in ground beef/oxtail, panko bread crumbs, pine nuts, chopped parsley/mint/coriander, smoked paprika, chili powder, crushed black pepper and salt into a mixing bowl and mix well by hand..
4. While mixing, slowly add in the l&p/fish sauce following up with the milk..
5. After mixing, use an ice-cream scoop to portion out the meatballs..
6. Roll the meatballs with your hands to make them compact and smooth. Keep meatballs in fridge for around 10 minutes after portioning..
7. Heat pot with around 4 tablespoon of olive oil and sear the meatballs under medium-high heat evenly. Put meatballs aside after searing..
8. Using the same pot, add in the white onions/garlic and sauté for about a minute. Add in tomato puree and sauté till puree is smooth. Then add in the diced tomatoes, water and bouquet garni..
9. Stir and bring sauce to boil. Once boiling, lower down the heat to a gentle simmer and add in the meatballs..
10. Reduce sauce for 1 1/2 hour. Once reduced, take the bouquet garni and garlic out..
11. Put in the butter. Touch up seasoning with sugar, salt and pepper to taste..
12. Mix well and meatballs are ready to be served..

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