SIMMERED MEAT BALLS WITH MUSHROOMS

Good evening friends & Happy Easter Day. Last friday was Good Friday, i cooked a new dish for my family ( Simmered Meat Balls with Mushroom ). This 2 weeks i'm crazy with mushroom??? hahaha... no, it's just a coincidence. I'm thinking not to put mushroom, but i would like to taste it as the original recipe from a recipe book i bought in February ( Hawker Secret Recipes ). Mushroom will give a very strong taste to a dish, so it's better not to change the ingredient.

My husband keeps shaking his head while eating, & i asked him what happen to you? He said it's very nice. Hahaa.. My kids also love it so much.

Here's the recipe :

A

• 200g minced pork,


• 60g sweet turnips ( chopped )


• 1/2 noz egg


• 1 tbsp corn flour


• 1/2 tsp salt


• 1/2 tsp sugar


• 1/2 tsp pepper


• 1/2 tsp sesame oil

B

• 10 Chinese mushrooms ( soaked )


• 1 stalk spring onion ( sectioned )


• 10g carrot ( sliced )


• 4 slices ginger


• 1/2 tsp chopped garlic


• 1/2 tbsp oyster sauce


• 1/2 tbsp light soy sauce


• 1 tsp sugar


• 1/2 tsp pepper


• 1/2 tsp sesame oil


• 1 tbsp Shaoxing wine

1. Mix ingredients A, then form the mixture into meat balls. Deep-fry in a hot oil at high heat until golden in colour & cooked. Remove, drain well & keep aside.


2. Leave 2 tbsp oil in the wok, fragrant ginger, chopped garlic. Add in mushrooms & seasoning, stir-fry until aromatic.


3. Pour in water & bring to boil. Cover, simmer at low heat for 5 minutes. Then add in fried meat balls, continue simmer for further 5 minutes.


4. Lastly, add in carrot & spring onion, toss well. Thicken with a little cornstarch solutions, remove & serve.