1. Tasty Meatballs
1 kg lean mince
250 g bacon, chopped
2 onions, chopped
125 ml fine sago
125 ml tomato-sauce
10 ml dried parsley
salt and pepper to taste
Soak the sago in 500 ml of cold water for 1-2 hours.
Drain, and mix together all the ingredients thoroughly.
Form into about 24 balls.
Baking in the oven:
Set the oven to 180 degrees Celsius.
Place the meatballs on a baking sheet.
Bake for 30-40 minutes.
Carefully arrange 6-8 meatballs in a circle on the outer edge of a plate or round dish.
Using a food brush, paint the visible surfaces with dark soy sauce.
Microwave on full power for about 15 minutes, uncovered, turning them around halfway through - so that the inside of each ball faces the outside of the plate or dish.
2. Porcupine Meatballs
500 g. mince
63 ml finely chopped onion
63 ml raw rice
salt & pepper to taste
1 pkt tomato soup powder
Mix meat, onion, rice and seasonings. Form into small balls.
Follow directions on the packet of soup powder, but use only 500 ml water.
Drop the meatballs into the soup and simmer for 45 min.
Serve with mashed potatoes or spaghetti.
Make the meatballs and soup the same way, but microwave on medium power for 10 min.
3. Meatballs wrapped in Chinese cabbage
1 Chinese cabbage, leaves separated
250 g minced pork or beef
250 ml chopped onion
5 ml salt
10 ml soy sauce
10 ml maizena
15 ml soy sauce
15 ml vinegar
30 ml sugar
10 ml maizena, mixed with 45 ml water
250 ml stock or water
Microwave 10 of the Chinese cabbage leaves for 2 min., soak in cold water and drain well.
Mix minced meat, onion, seasonings and maizena.
Shape into 10 balls and place one on each cooked leaf. Fold over the leaves and press down lightly.
Cut up the rest of the cabbage and spread out on a large plate.
Arrange the meat-stuffed cabbage in a circle on top of the cabbage.
Microwave for 8 min.
Turn meatballs around so that the inside of each ball faces the outside.
Microwave for another 7 min.
Heat all the sauce ingredients, except for the maizena.
Add the maizena-mixture and stir until thickened.
Pour the sauce over the stuffed Chinese cabbage.
Serve with rice.
4.Chinese chicken balls
2 skinned and boned chicken breasts
25 g. pork fillet
2.5 ml salt
2.5 ml sugar
20 ml rice wine or dry sherry
60 ml cornflour or maizena
800 ml chicken stock, or 2 cubes of chicken stock in 800 ml water
Chop the chicken and pork very finely. Add the salt, sugar and rice wine. Mix well.
Form into walnut-sized balls and roll in the cornflour.
Separate the lettuce leaves and rinse under cold, running water.
Bring the stock to the boil and drop the lettuce leaves into it.
As soon as the stock boils up again, remove the lettuce and place on a serving platter.
Fry the chicken balls in deep oil until golden brown.
Drain on absorbent paper, and then place on top of the lettuce.
Pour the stock over the chicken balls.
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