for the contents of the rendang, of course, there was a good supply of rendang sauce left. I took the leftovers home - about a couple of cups of Nasi Lemak (coconut rice), sliced cucumber, and peanuts. This is what A had for dinner. He had no plans of finishing off the rendang sauce that night, so he asked me if it's possible to mix it with rice the following day. A seldom engages himself in the field of cooking though he's all for gastronomy. So, any hint that I get which involves him coming up with something kitchen-related is good.

I love multi-functional recipes - prepare one batch that will last a number of meals in different forms. And our feature dish for today is a meatball recipe. I followed the recipe from copycatrecipeguide.com for Maggiano's Spaghetti and Meatballs and added a little twist to it. I've caramelized 2 red onions and added that and 2 tablespoons of roasted red chili paste into the mixture.

I would've stopped there, but I found some Magnolia Cheezee Spread that needs disposing in the fridge. Using the meatball mixture, I made some thin patties about the size of my palm. In the center of one patty, I placed about 1 teaspoon of the cheese spread and 2 slices of jalapeno pepper. I grabbed another patty and placed that on top of the cheese-topped one and sealed off the edges by pressing the two patties on the ends. To turn them into meatballs, just roll the combined patties into a ball. 

I decided not to roll of the patties and figured I can do something else with them.The patties made it as part of our breakfast menu - grilled burger patties two ways: topped with sunny side up egg and the other one was topped with cheese (see picture on the left side). It was actually served a few days ago, but haven't gotten around posting the about it until now.

As for the meatballs, they were steamed this morning and was served with rendang rice (see picture on the right side). A rather heavy brunch, but we didn't mind =)

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