Hete Nyonya Curry with Meatballs

Serves: 1 adult
Total time: 35 Minutes



1 bag of Konjac noodles

40-50 g minced beef/steak

1/2 egg, beaten

50ml light cooking cream

100g tomatoes, diced

1 clove of garlic, crushed

1 red chilli, de-seeded and finely chopped

1 shallot, roughly chopped

1/2 cm fresh ginger

1/2 tbsp Kikkoman soy sauce

1 tbsp fresh coriander

Salt and Pepper




  • Mix the minced beef with the egg and half of the garlic, the coriander and quarter of the finely chopped chilli. Turn the mix into small balls and put in the refrigerator (preferably overnight so that the flavours can be absorbed well)
  • Put the rest of the garlic, ginger, chilli and shallot in a food processor and grind into a paste
  • Heat the coconut oil in a wok and add the paste and fry briefly
  • Add the tomato cubes, soy sauce, cooking cream and salt and pepper to taste and simmer for 10 minutes
  • Then add the meatballs and cook for a further 12 to 15 minutes
  • In the meantime, cook the noodles as directed on the packet (with a little salt if necessary). Serve the noodles with the meatballs and garnish with some fresh coriander if desired