KALIO TUNA RICEBALLS
300g cooked japanese rice
2 cans tuna in water, drained
1/4 pkt kalio sauce
100g japanese breadcrumbs
3 tbsp kalio sauce
3 tbsp seaweed flakes and extra for sprinkling
Mayo to drizzle
- Mix breadcrumbs with kalio and fry until dry and golden brown in a dry wok. Cool and add in seaweed flakes.
- Heat kalio sauce with tuna in a microwave for 1 minute and stir to mix well. Add mixture to the rice and mix well. Roll into golfball sizes.
- Roll riceballs in breadcrumb mixture to coat. Drizzle with mayo and extra sprinkle of seaweed flakes to serve.
Try out our other recipes!
KALIO EGG MUFFINS Medium 40 minutes 5 person Ingredients 110g baby spinach leaves ¼ pack Kalio sauce 2 eggs 50g mixed vegetables (frozen) 100g grated mozzarella cheese Method Mix all ingredients together, fill a 6-cup muffin mould and bake in a preheated...
KALIO MINCED CHICKEN BREAD PUFF Medium 40 minutes 5 person Ingredients 1 loaf white or wholemeal bread, crusts removed 300g minced chicken fillet 1/4 pack kalio sauce 1 medium potato cut into small cubes 100g grated cheddar Butter for spreading Method heat...
KALIO OTAK OTAK Medium 40 minutes 5 person Ingredients 500g roughly chopped white fish meat 1 pack kalio 1’ (inch) pcs toasted belachan 3 stalks lemongrass 1 tsp salt 2 eggs 3 heap spoon rice flour 6 kaffir leaves finely sliced 50ml santan Banana leaf Daun...