Thursday, August 12, 2010

Fried Pork Balls in Mushroom Broth

Simple ingredients :

Pork Balls
1 lb of minced pork
1 big onion or 3-4 shallots. (diced fine)
Some diced water chestnut (as desired)
1 TSP of salt and 1/2 tsp of pepper, 1 TSP of soy sauce, 1 TSP of rice wine
2 TSP Corn starch to bind the meat and ingredients together

Other ingredients
8 pcs of big Chinese mushroom - (Soak in water till tender) - Cut half or quarters depending on mushroom size.
2-3 cloves of garlic
2 TSP of soy sauce
1 TSP of oyster sauce
1 cup of water
Salt and sugar to taste
Corn Starch to thicken the broth
Spring onion as garnishing.

Simple Steps :

1. Pork Balls
Combine all ingredient and mix well. Take a spoonful onto wet palm annd roll into a ball. Put on dry plate and ensure each ball don't stick to another. When rolling the pork balls, sprinkle some water on palms always to avoid meat from sticking to hand.

Heat up oil and fry the pork balls till golden brown. Set aside.

2. In a wok with 2 TSP of oil, saute the chopped garlic till fragrant and then put in the mushroom. Please make sure that you have rinse and squeeze water from the mushrooms.

3. Stir fry the mushroom for 5 mins and then add water. Put in the fried pork balls. Add the soy sauce, oyster sauce, salt and pepper to taste.

4. Let it boil in medium fire for 10 mins. If it is too watery, you can add some corn starch mix to thicken the broth.

5. This dish is ready to served.