Everts balls

Skin the tomatoes by cutting a cross in the bottom and immersing them in boiling water for 45 seconds. Rinse with cold water and peel the skin. Coarsely chop the tomatoes and drain them for a while. Heat a splash of olive oil in a pan and sauté the onions until translucent. Add the tomatoes and cook over low heat for about 30 minutes, until a thick sauce forms. Puree the sauce with a hand blender for a smooth texture. Then add Ketjap Manis, brown sugar and ginger powder and simmer the sauce gently for another 20 minutes. Season to taste with salt and pepper.

From the minced meat, turn balls about 2 cm in diameter. Heat the butter in a separate pan and fry the meatballs until brown and cooked. Remove from the pan and set aside.

Chop the peaches and add them to the tomato sauce. Let gently heat along for about 30 minutes. This keeps the peaches fresh-sweet in flavor, softens them slightly and gives the sauce a fuller, richer texture. Then add the meatballs to the sauce and let everything simmer gently for another 10 minutes, allowing the flavors to sink in.