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RECIPES
| Calories | 205,4 Kcal |
| Fat | 2,98 g |
| of which saturated fat | 1,09 g |
| Carbohydrates | 11,9 g |
| of which sugar | 3,81 g |
| Proteins | 8,59 g |
| Salt | 0,52 g |
| Calories | 205,4 Kcal |
| Fat | 2,98 g |
| of which saturated fat | 1,09 g |
| Carbohydrates | 11,9 g |
| of which sugar | 3,81 g |
| Proteins | 8,59 g |
| Salt | 0,52 g |
Put rice, water, and a pinch of salt in a pot (2 measures of water for each measure of rice). Bring it to a boil and reduce the heat to a minimum. Simmer covered for 12-15 minutes until the rice has absorbed the water. Spread it on a tray or large plate to cool. Wash and thinly slice radishes into rounds. Place them in a bowl and add rice vinegar. Season with salt and pepper. Let marinate. In a bowl, combine barbecue sauce, ketjap manis, and water (equal parts to ketjap manis). In a bowl, combine minced pork, panko, and ginger. Season with salt and pepper. Heat a dash of oil in a frying pan and fry the meatballs over medium heat on all sides, 7-9 minutes. Set aside on a plate. Return the meatballs to the frying pan. Put rice, water, and a pinch of salt in a pot (2 measures of water for each measure of rice). Bring it to a boil and reduce the heat to a minimum. Simmer covered for 12-15 minutes until the rice has absorbed the water. Spread it on a tray or large plate to cool. Wash and thinly slice radishes into rounds. Place them in a bowl and add rice vinegar. Season with salt and pepper. Let marinate. In a bowl, combine barbecue sauce, ketjap manis, and water (equal parts to ketjap manis). In a bowl, combine minced pork, panko, and ginger. Season with salt and pepper. Heat a dash of oil in a frying pan and fry the meatballs over medium heat on all sides, 7-9 minutes. Set aside on a plate. Return the meatballs to the frying pan. Cooking step by step
The rice:
Set a aside covered. 
Mis en place:
Peel and chop or grate ginger.
Wash and quarter pak choi. 
The sauce:
The meatballs:
Mix well and shape the mixture into round meatballs. Aim for approximately 5 meatballs per unit of pak choi in your kit. 
Too the frying pan:
Sauté pak choi for 2-3 minutes until they soften. Season with salt and pepper. Set aside on a plate. 
The finishing touch:
Pour the glaze over them and let it simmer for 1-2 minutes while stirring and coating the meatballs with the sauce using a spoon. The sauce should not evaporate, just thicken slightly.
Serve meatballs and pak choi with jasmine rice, marinated radish, and sauce from the frying pan. Cooking
step by stepThe rice:
Set a aside covered. 
Mis en place:
Peel and chop or grate ginger.
Wash and quarter pak choi. The sauce:
The meatballs:
Mix well and shape the mixture into round meatballs. Aim for approximately 5 meatballs per unit of pak choi in your kit. To the frying pan:
Sauté pak choi for 2-3 minutes until they soften. Season with salt and pepper. Set aside on a plate. The finishing touch:
Pour the glaze over them and let it simmer for 1-2 minutes while stirring and coating the meatballs with the sauce using a spoon. The sauce should not evaporate, just thicken slightly.
Serve meatballs and pak choi with jasmine rice, marinated radish, and sauce from the frying pan.
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