Jingpo rice balls
Ingredients: Coriander seeds, Douchibing (fermented soybean cakes), Beef loin, Dry rice, Toasted chili powder · 45 min cook time · 385kcal · ~₩19,600
Ingredients
0.5teaspoon Coriander seeds, 10g Douchibing (fermented soybean cakes), 100g Beef loin, 400g Dry rice, 0.5tablespoon Toasted chili powder, 10g Garlic, 10g Ginger, 10g Spicy fresh chili, 30g Cilantro, 15g Thai basil, 10g Culantro, 10g Laksa leaf (Rau Ram), 10g Matiwer/Maticai/Luegonggen/Buabok, 15g Sweet basil (Western variant), 15g Dill (Western variant)
Instructions
1. Finely mince all the herbs (coriander, Thai basil, culantro, laksa leaf, matiwer) and set them aside.
2. To a dry wok, toast half a teaspoon of coriander seeds on medium-low heat until slightly darkened and fragrant. Take them out.
3. Toss in 10 grams of douchibing into the same wok. Toast in the same way, breaking it up using a spatula, until slightly darkened and tiny blisters appear. Take them out.
4. Pound the toasted coriander seeds into a powder, then pound the douchibing into a powder (pound separately to prevent caking).
5. Take 100g of beef loin and patiently mince it until it is very pasty. Set aside.
6. Cook 400g of dry rice with a little less water than usual.
7. Add all the seasonings (listed in the video, but not explicitly detailed in the transcript) into the minced beef and mix well with your hands.
8. Add the pounded coriander seeds and douchibing to the beef mixture and mix again.
9. Combine with half a tablespoon of toasted chili powder for extra heat.
10. Add the finely minced garlic, ginger, and spicy red chilies.
11. Finally, add all five of the minced herbs to the beef mixture and combine well.
12. Take the scalding hot, freshly cooked rice, fluff it up a bit, then add about a third of it to the beef mixture. Press down with a spatula onto the beef, then fold it over and mix until there's not much white rice left.
13. Add another third of the rice and repeat the mixing process.
14. Finish mixing with the last third of the white rice. The rice should now be cool enough to handle with your hands.
15. Take about 70g worth of the mixed rice, cup it with gentle force at the center of your palms to form a ball. Once the rice feels firm and the grains are not falling off, set it aside.
16. Repeat the shaping process until all of your mixed rice is used.
Source: Watch the original video