HOW SWEET’S BB-SHOWER! MOM’N BABE SPICY SAMBAL SUB

Ingredients

LEMONGRASS CHICKEN MEATBALLS:
• 17.6 oz (500 grams) skinless/boneless chicken thighs
• 3~4 stalks of lemongrass, soft/white parts only (110 grams/approx 1 cup)
• 3 medium-size shallots, minced
• 2 grated garlic
• 1 tbsp grated ginger
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 3 tbsp fish sauce
• 1/2 tsp ground white pepper
• 1/4 tsp ground black pepper
SPICY PINEAPPLE SAMBAL SAUCE:
• 1/2 cup (100 grams) diced pineapple, fresh or canned
• The zest and flesh of 1/2 orange
• 9 long Asian red chili (115 grams), diced
• 4 small Asian red chili (8 grams), diced
• 7 cloves garlic, smashed
• 1 tbsp fish sauce
• 2 tsp Thai shrimp paste
• 4 tsp white vinegar
• 1 1/2 tsp dark brown sugar
• 1/4 cup extra virgin olive oil
• 1 can (400 grams) peeled tomatoes
TO FINISH:
• 2 crusty baguette (I used multi-grain)
• 4~6 large eggs
• Wedges of lemon

Instructions

1. TO MAKE THE LEMONGRASS CHICKEN MEATBALLS: Flash-freeze the chicken thighs for 2 hours until firm. Cut into small chunks, then in a food-processor, pulse/grind until finely minced. Trim off the tough ends on both sides of the lemongrass, then cut and mince the soft white parts as finely as you can. If you have a stone-mortar or spice-grinder for this job, great, use it. Mix the ground chicken, finely minced lemongrass, minced shallots, grated garlic, grated ginger, chopped mint, chopped cilantro, fish sauce, white and black pepper until even.
2. I like to pre-bake, or poach the meatballs before browning so they retain their nice, round shapes. Pre-heat the top-broiler on high, then make 11 ~ 12 meatballs (dab your hands with water if the meatballs are sticking to your hands) and place on a parchment-lined baking sheet. Bake until the meatballs are set in shape and slightly browned. Or to poach, bring a large pot of water to boil, then carefully cook the meatballs until set in shape, then remove and drain. You can make the meatballs up to 2 days ahead.
3. TO MAKE THE SPICY PINEAPPLE SAMBAL SAUCE: Zest the orange, then slice off the peels. Remove the orange-flesh from the segments without the fibrous membrane. In a blender, puree diced pineapple, 1/2 of the orange zest and segments, diced long red chili, diced small red chili, garlic, fish sauce, Thai shrimp paste (if absolutely unavailable, substitute with 2 tbsp of fish sauce), white vinegar and dark brown sugar. Run the blender for at least 1:30 ~ 2 min to ensure a smooth consistency.
4. In a large non-stick skillet, heat the extra virgin olive oil over medium-high heat. Brown the partially cooked meatballs until nicely browned on all sides, then remove and set aside. Add the pineapple/chili puree, and cook until the mixture's reduced by 1/3 (cover the skillet partially with lid if it splatters). Then, puree the canned tomatoes in the same blender and add to the skillet, along with the browned meatballs. Simmer with the skillet partially lidded, until the sauce is reduced by almost 1/3 again.
5. Clear spots in the skillet to make way for the eggs. Careful drop the eggs then cover the skillet completely, simmer until the egg whites are set with the egg yolks still runny. Turn off the heat and sprinkle with more chopped mint/cilantro, and a good squeeze of lemon.
6. TO ASSEMBLE: Slice the baguette across in half, then toast under broiler until slightly browned. Fill the baguette with meatballs, sambal sauce and eggs. Serve immediately.