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.