Chinese cabbage with meatballs

Blanch the coal bars very briefly in the boiling broth and then rinse them under cold water. Keep the broth.

Meanwhile, knead the mince with the nuts, sambal, egg, salt and pepper and if necessary, some breadcrumbs. Roll small balls of it.

Heat 2 tablespoons of the oil and fry the onion light brown for about 5 minutes. Add the rice and stir. Pour in so much stock that the rice is well covered and stir.

Let the rice cook on low heat in about 10 minutes with lid on the pan until cooked and then stand out.

Heat the rest of the oil in a wok and brown the balls. Take them out of the pan and stir-fry the coals in the remaining shortening for about 2 minutes.

Spoon the balls through the coals and season with a little soy sauce. Serve directly with the rice.