Wednesday, June 23, 2010

Meat Ball Tempra

This is where East meets West. I mean Swedish Meat Balls (from IKEA) in Peranakan Tempra Gravy. This tempra dish used to be cooked by my M-in-L. She would deep-fry slices of mackeral and cook them in tempra gravy. I like this tangy sweet gravy in my rice.

This is what I used:

12 meatballs, fried till golden brown or oven-baked

1 large onion, sliced
1 clove garlic, minced
1 tomato, quartered
1 chilli, sliced

2 tablespoons dark soya sauce
2 tablespoons light soya sauce
1 tablespoon sugar
400 ml water
1 tablespoon vinegar
Oil to saute the onion and garlic
Cornflour or food thickener (I used Hormel Instant Food Thickener)

What I did:

1. Saute onion and garlic for 2 or 3 minutes.

2. Add in water, both sauces,chilli, vinegar and sugar and bring to a boil.

3. Add in meatballs and simmer for 3 or 4 minutes, then add the thickener and simmer for a minute. Serve hot.


  1. Hahaha, good way to cook!!!
    Sometimes I cook curry, do sweet sour with the meatballs :)

  2. yumm may i know what kind of meat balls did you use? beef?

  3. Hi Wendy,
    Previously I was using firefox. I changed to safari. As to the pop-ups, guess I have to block them. Thanks for advice.

    Hi Rita,
    I bought the frozen meatballs from Ikea. They contain both beef and pork.

  4. hi busygran,

    my mom also adds l&p sauce sauce n uses lime juice instead of vinegar. good idea to use ikea meatballs!

  5. Hi Pearly,
    Definitely tastes good with L&P sauce and lime. Shows the flexibility and creativity of cooking.


Welcome to my humble blog. Please do drop a line or advice. My apologies if I am unable to respond to all your comments. Please leave a name rather than 'annoymous' after your comments.