👨‍🍳 Source: Personal adaptation of traditional Isan-style snack

🌡 Environment: Home kitchen, carbon wok, fresh Thai herbs sourced locally

📝 Prep Notes

• Can be made mild by adding toasted rice powder for seasoning

• Used Thai bird’s eye chilies (RIP mouth)

📈 Expected Result: Bright, spicy, citrus-forward pork meatballs with herbaceous aroma and slight crunch. Should have balance between heat, sour, and salt. Adult stakeholders should survive spice level.

🧪 Actual Result • Flavor: 🌶🌶🌶🌶🌶 — fire detected, but not unmanageable — PASS • Texture: minced pork tender, deep-fried feature gives a mild crunch — PASS • Aroma: herby, fish-saucy, fragrant — PASS • Color: Brown crisp over pale pink meat with red chili flecks and green herbs — PASS • Stakeholder feedback: “Can you make it every day?” — PASS

🐞 Bugs & Observations: Undercooked meatballs slightly mushy → fly little longer

✅ Verdict: Pass with enhancements — flavor profile authentic and bold, texture and herb ratio to be tweaked on next build.

💡 Notes & Suggestions

• Try with ground chicken for protein A/B test

• Make an extra batch to not regret making too little

• Consider freezing for a quick late-night fix

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