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Thursday, 4 December 2014

Braised Lion's Head Meat Ball 家乡风味的红烧狮子头


Well, actually I do not know what is the name of this dish in English. So I just direct translate it as Braised Lion's Head Meat Ball as chinese called this 狮子头which means 'Lion's Head'. If any of you happened to read my blog here and know what's the English name of this dish, feel free to correct me in the comment below. TIA! :)

This dish sounds complicated but actually it's quite easy to prepare. All you need is TIME to chop the ingredients. No deep fried, no bake...just cook in a skillet with a little oil. That's easy!

Ingredients: (yield 6-8 meat balls)
(A)
125g Minced Meat
1 tsp Tapioca Flour 
2 tbsp Chopped Spring Onion
1/2 tsp Ginger Juice
2 Water Chestnut (Finely chopped)
1 Small Egg
1tsp Shao Xing Wine 
1/4 tsp Salt
1.5 tbsp Oat/ bread crumbs

(B)
3 tbsp Water
1.5 tbsp Soy Sauce
1 tbsp Sugar
1/2 tsp Sesame Oil


Method:
1. Mix all A in a bowl. Use a pair of chopstick, stir in one direction until the mixture is gluey. If it's too watery, increase the oats/ bread crumbs. Let it rest for 30 minutes.



2. In a bowl, mix B. 



3. Heat oil in a skillet, divide the meat mixture into 6 large or 8 small portions. Compress meatball with your palm. Cook the meat ball until brown and cook through. 




4. Add B, simmer until the sauce is thicken. Remove from heat. Serve warm with steamed rice.





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