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Monday 13 February 2012

Simmered Meatballs With Mushrooms

I loves to eat balls.  Noooooo..............what I meant is meatballs!  Be it beef balls, fish balls, prawn balls or meatballs, I like to try out  these recipes.  Usually when making meatballs, we will have to mince up the meat and add in other ingredients and thereafter forming into a ball. And meatballs I am sure is always a welcome to children and the elderly because it is easily chewable to digest in.

Recently I have came across a few bloggers posted some delicious meatballs and of course, I am going to make it at my soonest too.

Simmered Meat Balls With Mushrooms

Ingredients (A) :
200g minced pork
60g sweet turnips (chopped) (I used two medium size Water chestnuts)
½ egg
1 tbsp corn flour

½ tsp salt
½ tsp sugar
½ tsp pepper
½ tsp sesame oil

Ingredients (B) :
10 Chinese mushrooms (soaked)
1 stalk spring onions (sectioned)
10g carrot slices
4 ginger slices
½ tsp chopped garlic
200 ml water

½ tbsp oyster sauce
½ tbsp light soy sauce
1 tsp sugar
½ tsp pepper
½ tsp sesame oil
1 tbsp Shaoxing Wine

1.  Mix Ingredients (A) with marinade, then form the mixture into meat balls.  
     Deep fry in the hot oil at high heat till golden in colour and cooked.  Remove, drain well and keep

2.  Leave 2 tbsp oil in the hot wok, fragrant ginger slices and chopped garlic, add in mushrooms, carrot
     Slices and seasoning, stir fry until aromatic.

3.  Pour in water and bring to a boil.  Cover, simmer at low heat for 5-7 minutes, then add in the
     Meat balls, continue to simmer for further 10 minutes.

4.  Lastly, add in the spring onions, toss well.  Thicken with a little cornstarch solutions, remove from
      heat.  Serve hot.