I’m a glutton for punishment. When I come down with a case of wanderlust, generally brought on by crappy weather on the home front, I look at old vacation photos and think about how much I loved that particular trip and think about how great it would be to time warp myself back to that moment. Vacations always seem like a lifetime ago, yet the memories are still so vivid.
This past week, I was flipping back through our photos from Cambodia
and our amazing 2 weeks there at the beginning of the year. Like so many of my vacations, many of the photos were food-based. From spiders to French food, they really have to the edible world covered in that country. Two our my favorite meals in Cambodia were at restaurants in Phnom Penh
owned by the restaurant group, Friends International. I bought their cookbook before I left and this recipe is from it. It won’t bring the sun out and it doesn’t come close to enjoying the real thing in Cambodia, but it’s good recipe and the type of dish I was incredibly surprised to eat in Southeast Asia.
ps. this photo really stinks and I’m sorry for that. I swear they’re much better looking in person.
for the meatballs
- 1 onion, diced
- 4 tbsp olive oil
- 300 g ground pork
- 300g ground beef
- 100g breadcrumbs
- 1 tbsp tomato paste
- 1 egg
- 4 garlic gloves, chopped
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- salt and pepper to taste
- spring onions, for garnish
for the sauce:
- 1/2 cup honey
- 6 garlic cloves, chopped
- 1 tbsp soy sauce
- 1 cup BBQ sauce
- 2 tbsp tomato sauce
- Fry onions until translucent. Set aside to cool.
- Wet hands and mix together all meatballs ingredients.
- Form the mixture into small meatballs (1 oz).
- Heat remainder of olive oil in a pan and add meatballs to shallow-fry on medium heat for about 2-3 minutes on each side.
- Drain on paper towels.
- To make the sauce, combine all sauce ingredients and heat in frying pan (I added the garlic first to soften for 2 minutes, then everything else).
- Add the meatballs back and simmer for 1-2 minutes more.
- Garnish with spring onions.
- Serve with white sticky rice.