Tattoo Artist Magazine

By Stiff My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer's market. Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my fiancé is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.

Asian Meatball Skewers Appetizer w/ Cilantro Lime Dressing

1 lb. Ground chicken 2 Young onion bulbs w/ stalk or 2 scallions and a small shallot 1 c. Finely chopped cilantro 2 Cloves garlic, finely chopped 1 t. Finely chopped galanga (blue ginger) 1/2 c. Panko bread crumbs 1 Egg 1 1/2 T. Kosher Salt Pinch ground white pepper 1 t. Cracked black pepper 1 t. Fish sauce 1 t. Red wine vinegar 1/2 c. Canola/Vegetable oil 1/2 c. water 1 t. Crushed red pepper 1 t. Sugar 4 Limes

Serving Size 6 Cilantro Lime Dressing: In a blender, add sliced young onion bulbs or shallot, 2/3 c. finely chopped cilantro, 1 t. kosher salt, fish sauce, red wine vinegar, sugar, crushed red pepper, water, oil and the juice of 4 limes. Blend until mixture is a dressing. Taste and season as necessary. Meatballs: In a large mixing bowl, combine: chicken, 1/3 c. finely chopped cilantro, garlic, galanga, salt, pepper, white pepper, thinly sliced soft green part of stalk of the young onions or you can use scallions (1/4 c.). With hands, mix meat mixture until well combined. Add 1 whole egg and panko bread crumbs. Mix until well combined. Ball meat into 1 ” thick meatballs and fry in a large frying pan on medium heat. Cover the meatballs once all of the sides have browned so they can steam and cook all the way through the center. Transfer meatballs onto a plate lined with napkins or on a cooling rack. Once they have cooled, you can skewer the meatballs. Plate and either drizzle the dressing on top or set aside in a bowl for dipping. Cook Time: 1 hour (Stiff is an amateur home cook and food blogger. Stiff can be found at a grocery store, Instagram @stifferoni and Tumblr:

Written by 24471382 — May 25, 2012

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