Wednesday, December 18, 2013
Chinese New Year is coming soon. Haha, Christmas isn't over yet.
This dish taste pretty good and it feels like eating dimsum. You can prepare the egg balls earlier and steam it or just reheat when it's almost dinner time.
I think I bought the wrong vegetable for garnish. Everything looks too shreddy. I think baby bokchoy or nai-bak will look better. I only realised that when I plated it. But oh well... can't do anything about it. Just went ahead.
Shredded Egg Ball
Source: Wei Chuan Chinese Cuisine
3 eggs + pinch of salt
1 Tbsp oil
200gm minced pork (you can mix with some shrimp but maintain the weight)
2 chinese mushrooms, soaked and diced
1/2 tsp salt
1/4 tsp sugar
Pepper to taste
1/2 tsp sesame oil
1 Tbsp water
1 Tbsp cornstarch (fresh minced pork needs 1/2 Tbsp, mine was frozen)
1/2 cup chicken stock + 1 tsp cornstarch
Salt and pepper to taste
1/4 tsp sesame oil
1. Beat eggs with a pinch of salt. Mix with oil. Heat a non stick pan and fry the egg into very thin omelettes. Let the omelette cool down and cut into shreds.
2.Combine the ingredients for pork balls, and give it a good knead. Throw it on the bowl a few times. Divide the meat into 12 portions and roll into balls.
3. Roll each meat ball onto the eggs. Pat them to adhere if needed. Place them spaced out on a plate.
4. Steam the egg balls balls over high heat for 10 minutes.
5. Transfer the steamed egg balls onto a serving plate. Arrange vegetables around egg balls
6. Heat a pan and put in 1 Tbsp oil. Pour the stock mixture in and bring to a boil. Taste and adjust the taste if needed. Add in sesame oil and turn off the heat. Spoon this gravy over the meatballs, ensuring each ball gets some gravy.