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This has to be the BEST Chinese dish I have ever made!! Growing up in Hong Kong I was surrounded by all these wonderful tasty food, and only a couple of months ago, it dawned on me that I have no clues about Chinese cooking!! I can do the occasional stir fry, but that is nothing like the food I grew up with! So for the rest of this year, I am determined to cook some real chinese food!
Most of chinese recipes I google are written by western chefs, while most of them are pretty accurate and true to Chinese cooking, sometime I still think ‘ that’s not how my mum would cook this’. So I thought if I am to learn, I have to learn from the roots. I have been youtubing a lot of the Hong Kong cooking shows, they have been extremely useful and this lion’s head meatballs recipe is one of my discoveries! These meatballs are soft, tender, juicy and BURST with flavours! The downside about this recipe video is that, they didn’t have any measurements of the ingredient. So I was taste testing the dish every step to get the flavour right. Below recipe is just a rough estimation of the ingredients measurements, so feel free to adjust it to your liking!
I am not sure how useful it would be to post the link on this Cantonese recipe video, but if u do speak Cantonese and want the link, post a comment and I will post it up!
For the meat balls (MAKE 8 BIG Meatballs): (Recipe adapted from Hong Kong Recipe Video Site)
- 1 kg pork mince
- 1 cup soy sauce
- ½ cup dark soy sauce
- 1 tablespoon grated ginger
- 1 ½ tablespoon five spiced powder (optional)
- 1 tablespoon grounded white pepper
- ¾ tablespoon sugar
- 2 tablespoon potato starch (or corn flour)
- a bit of water
For the sauce:
- 1.5L salt reduced stock (or water)
- 2/3 cup soy sauce
- 1/3 cup dark soy sauce
- 1/3 cup oyster sauce
- ¼ cup sugar
- 1 tablespoon grated ginger
- 3-4 stems of spring onions (white bits)
- 3 bunch of pok choy
To thicken the sauce: (only if you need to)
- 1 tablespoon Potato starch (or corn flour)
- 2 tablespoon of cold water
Blend potato starch and water together.
- Wash and drain the bok choy. Cut crosswise into 3 inch strips.
- Put all the ingredients for the meatballs (except water) into a large bowl and stir to combine, stirring in the same direction. When meatball mixture is combined, sprinkle a little bit of water and stir to combine again.
- Using your hands to form the meatballs mixture into a large ball (around the size of your palm, mine is about 7cm round) .Coat Meatballs slightly with potato starch (or corn flour). Place on a plate and repeat with the remaining mixture.
- Put enough oil in the wok, to deep fry the meatballs for a quick 1-2 mins (just to brown the surface – not to cook through it!) Do it in 2 batches.
- Drain oil from wok, clean wok with paper towels until it is completely dry.
- Put sauce ingredients into the wok, bring to boil.
- Meanwhile cook bok choy in a large saucepan with boiling water until soften. Drain well. Set aside.
- After the sauce reach boiling point, turn the heat down to low and put meatballs into the wok. Cook meatballs on low heat for 20 minutes, then put in bok choy and cook for further 20-25 minutes until the sauce has been reduced and thicken.
- If the sauce hasn’t thicken up, add in blended potato starch and water, stir until thicken. (Put in more potato starch and water paste if the sauce is still runny)
- Take off the heat, sprinkle with some finely chopped green onions. Serve immediately with steamed rice.
- After putting in all the sauce ingredients, have a taste and feel free to adjust it to your likings. But remember the flavour will intensify a lot after 45min of cooking so you won’t have to make the taste too strong at the start.
- These meatballs are huge! So one meatball is plenty for a person when serving with steamed rice. You can half the recipe to make 4 instead.