Four Happiness Meatballs

Fri, 03 Mar 2023 08:00:50 +0000

Servings4 meatballs

Ingredients

Meatballs

2tablespoons dried shrimpoptional
12ounces lean ground pork
4ounces raw shrimpshelled, deveined, coarsely chopped
¼cup water chestnutscoarsely chopped (fresh or canned)
1 green onionthinly sliced
2teaspoons chopped ginger
1 egg white
2tablespoons Shao Hsing wine or dry sherry
2tablespoons cornstarch
½teaspoon salt
1teaspoon sugar
¼teaspoon white pepper

Sauce

1-1/2cups chicken broth
2tablespoons oyster-flavored sauce
1teaspoon fish sauce
1teaspoon sesame oil

Cooking oil for frying

8 baby bok choy leaveshalved
1-1/2teaspoons cornstarch dissolved in 2 tablespoons wateroptional

Instructions

Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs. Combine sauce ingredients in a medium bowl; set aside.
Add cooking oil to wok or stir-fry pan to a depth of about 2 inches and heat over high heat to 350 degrees F. Add meatballs, turning occasionally; cook until golden brown, about 3 minutes. Lift out and drain on paper towels. Place meatballs and sauce in a pan. Cover and simmer over medium-low heat for 12 - 15 minutes. Place bok choy leaves over meatballs. Cover and simmer 8 - 10 minutes longer.
Remark: For a thicker sauce, transfer bok choy and meatballs to a platter with a slotted spoon. Add cornstarch solution to sauce in pan over medium heat; cook, stirring, until sauce boils and thickens.

Recipe Notes

The post Four Happiness Meatballs first appeared on Yan Can Cook.

芋頭糕 Taro Cake

Tue, 18 Apr 2017 07:03:35 +0000

Taro Cake

Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.

Servings20 squares

Ingredients

1 1/2pounds taropeeled and cut into 1/2-inch cubes
4tablespoons cooking oil
1 shallotchopped
3ounces dried shrimprinsed, drained, and chopped
6 dried black mushroomssoaked, stems removed, thinly diced
1 Chinese sausagechopped
1stalk green onionchopped
2cups rice flour
1 1/2cups water
1/2cup potato starch
1/2teaspoon salt
1 1/2cups boiling water
1/4cup chili sauce

Seasonings

2teaspoons sugar
1/8teaspoon white pepper
2tablespoon soy sauce
1teaspoon sesame oil

Instructions

Microwave taro on HIGH for 8-10 minutes or until softened. Lightly mash and set aside.
Heat wok over high heat until hot. Swirl in 1 tablespoon oil to coat sides.
Add shallot, shrimp, mushrooms, sausage, and green onion; stir-fry for 1-2 minutes and set aside.
Combine rice flour and water; use a whisk to break up lumps. Add potato starch, salt and boiling water and stir. Gradually add mashed taro, seasonings and mushroom mixture, mix thoroughly.
Pour taro mixture into a greased rectangular casserole. Cover and steam over high heat for 30 minutes or microwave on MEDIUM for 10-12 minutes or until set.
Unmold taro cake onto cutting board. Cut in half lengthwise and into 2-inch squares.
Heat wok over medium heat until hot. Swirl in remaining oil to coat sides. Pan fry taro squares for 2 minutes on each side or until light brown. Serve with chili sauce.

Recipe Notes

From Blissful Cooking by Martin Yan. 2001.

The post 芋頭糕 Taro Cake first appeared on Yan Can Cook.

dried shrimp - Yan Can Cook

Four Happiness Meatballs

芋頭糕 Taro Cake