Factoid: Cilantro Lovers Share a Genetic Trait (and so do Haters)
Cilantro is oh-so-heavenly. It's refreshing, crunchy and a lovely lime-y flavor that compliments all kinds of cuisines like guacamole, curry and meatballs (!). However, I know some
A new study conducted at the University of Toronto found that among 1,400 young adults, 21% of East Asian roots hated it and 17% of
It's all still speculative! There may be a genetic mutation of some sort that makes people just want to throw cilantro across the room and stomp on it, but there is yet to pin-point a single gene that's responsible. So... I guess science hasn't quite explained it yet (harhar)
Oh right, so you fussy people who hate cilantro. You can substitute it with Thai basil.
Chicken Pork Meatballs with Sriracha Mayo Dip
1 pound meat (1/2 ground chicken and pork)
1/4 cup chopped cilantro
1/2 onion finely minced
1/2 tsp ginger minced
4 cloves garlic minced
3 stalks green onions finely chopped
1 tbsp fish sauce (or Youndoo)
1 tbsp hot sauce (sriracha or sambal)
1 tsp sesame seeds
2 tsp cornstarch
1 tsp pepper
1/2 tsp salt
Chili Mayo dipping
1 tbsp Sriracha
1.5 tbsp mayonnaise
Green onions chopped
In a large bowl, put the meat and all the minced up veggies. From cilantro to green onions.
Add in also all the sauce ingredients to the meat, from fish sauce to pepper and salt.
Mix it all up real good with a big spoon. Shape them into meatballs, like 1.5 inch diameter and place them onto a plate.
Heat up a huge frying pan. Add olive oil. Fry up the meatballs on medium-low heat. Takes about 5-8mins per side. You might need to fry up the sides as well.
Mix the Sriracha dipping sauce and you're good to nom nom nom!