Friday, 18 October 2013

Homemade - Pork Balls

Not a seasoned cook myself, I went to look for some simple recipes to whip up some easy bites!

These are the ingredients in the making of my pork balls. Of course, you may switch the minced pork for chicken, crab meat, etc. on your own preference.

300g Minced Pork
200g Minced Shrimp
1 1/2 spn Preserved Vegetable
1 Egg White
1 tbsp Dark Soy Sauce
1/2 tsp Pepper
1 tsp Corn Starch
1 stalk Spring Onions
15g Salted Fish
Large amount of cooking oil
Small amount of garlic (chopped)



It's best to have all the ingredients chopped to small pieces, so that the ingredients can be easily mixed together and evenly, and the shape of the ball will be rounder too.



Heat up 1 tbsp of oil and stir-fry the chopped garlic till emitting fragrance.

Cut straight to the point, all the ingredients and seasonings can be dumped into one bowl, and start stirring to mix it. There is no need to have step by step guide or any order system .-"



Next, create a shape of a ball with a spoon/handroll. You can create any shape you like, such as animals for fun, with a shape cutter :)



Prepare a wok for deep frying. Ensure that the oil is hot, before frying the pork balls. Otherwise, the end product will be oily, as oil has "streamed" its way into the pork ball, resulting uneccessary oil to be trapped in it when the ball has started to harden. For healthier eating, steaming is an alternative method.



Deep-fry for about a minute or so, as frying for too long will make the pork ball lose it's juiciness and spongy effect when chewing. For steaming method, 15 minutes over high heat is good enough.

Here's the end result!



Water chestnut can also be added in, to give the overall pork ball a more crunchy effect when chewing. Also, cut down on the salted fish as too much of it, will make the pork ball lose it's original flavor, and instead becomes salted fish ball.....

Love this dish as it is soft when I bite, and a little bouncy. Tasted something like the "Ngoh Hiang", sold in economical bee hoon stalls. Luckily I had the frying time in control!

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