Thursday, 30 January 2014

Stewed Lion's Head meatballs

These meatballs are tasty on their own but as it is Chinese New Year - I had decided to use meatballs to make Lion's Head Stew.


Ingredients for meatballs part 1
Minced pork about 450gm
Sesame oil 1/2 tsp
Some white pepper
Salt about 3/4 tsp
Fine sugar 1 tsp
Hua Tiao wine 1.5 tsp
Kikkoman Soy Sauce 1 tbsp
Chopped spring onion 2 pcs
Grated ginger 1/2 tsp
Corn flour 2 tbsp n 1 tsp
3-4 Water chestnuts skin removed n chopped not too fine 

Use the above by mixing n form about 20 pcs of meat balls.
Slightly coat them with a light coat of extra corn flour before frying.
Fry with oil at low- medium heat.
Brown one side before flipping to brown other side.
Change the oil after frying 2 batches.

Part 2
Wong bok 400 gm cut to smaller pcs.
Vermicelli 2 pcs from a packet n soaked in water till soften. Hot water can hasten the process 
Chicken stock 1.5 cups or more if preferred 
1 tsp Kikkoman soy sauce
A few slices of ginger
Some corn starch to thicken gravy
Cooking oil

Use a claypot n warm up some oil inside - about 2 tablespoons
Add ginger n fry short while 
Add Wong bok n fry
Add softened vermicelli n fry till Wong bok softens 
Add the chicken stock , soy sauce n meatballs.
Mix evenly
Add the cornstarch in n stir.
Cover n cook about 10 mins.

Serve warm.

I am mixing the ingredients

Mix the ingredients in one direction as advised in cookbooks

Fry both sides till brown

The inside of meatballs 

Vermicelli (dang hoon) soaked till softened use 2 rolls

Wong Bok - used about 400gm

Pan fry in the pot some ginger then add cut up wongbok stir fry. 
Then add the vermicelli n chicken stock 
1.5 cups.

After frying a while add in the meat balls 

Mix n Cover n simmer for 5-10 mins.
Best served warm and the vermicelli will absorb the gravy inside if served late.
You can add extra chicken stock if preferred if it becomes too dry.