Thursday, 21 January 2010

Pork Ball Cellophane/Glass Noodle Soup

As from the title of my recipes, my main aim here is to share with you how to make bouncy meatballs [pork, beef or chicken] that one could easily make.
I always thought making those bouncy meatballs required a lot of skill. Fear not, it's as easy as I promised you. Infact this is my first try in making these bouncy meatballs and it turned out really well.

Pork ball
Ingredients (make 20-24 balls)
  • 250 gm mince pork
  • 60 ml icy cold water
  • 1/2 tsp nam pla- Thai fish sauce
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 tsp oil
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1/2 tsp of white pepper
  1. Put the mince pork into a food processor and blend until a paste is form. During blending, add 3 tbsp of icy water slowly(one tbsp at a time) until a smooth paste is form. Remove the blended meat paste into a big bowl
  2. Then mix the remaining icy water with fish sauce, salt, sugar, oil, cornflour, white pepper and baking powder in a bowl.
  3. Pour this mixture into the meat paste and use a big spoon to stir slowly until all the liquid is absorbed.
  4. To do the taste test, boil a little of the paste. Taste it and season according to your taste by adding salt or sugar.
  5. Cover the meat paste with cling wrap and place in the fridge for 30 minutes or so.
  6. When you wanted to shape the pork ball, boil a kettle of water. Pour the boiling water into a deep pot.
  7. Using a wet hand, scoop the meat paste onto your palm, close your hand, push the paste through the index finger and thumb, use a wet spoon to scoop the ball and drop it onto the hot water in the pot. Continue to do so until complete. Here a video clip on how to shape the ball with your hand.
  8. At this time, you should notice the outer layer of the meatball is slightly cook. Bring the pot onto your cooker, on the heat to lowest, slowly bring it to simmering point but not boiling. This will ensure your pork ball will be bouncy. This roughly takes about 15minutes or so. Once cooked the pork ball will float to the surface. You can half one of the ball to ensure it's cook, no sign of pinkish meat.
  9. While it's cooking, prepare a big bowl and fill in with icy water. Drop the cooked pork balls into it. Once cooled, you can remove the pork ball and store in the fridge until it is required.

Cellophane/Glass Noodle Soup
Ingredients (serve 4 persons)
  • 200 gm dried cellophane noodle
  • 1.5 litres of chicken+anchovy stock- add salt and 1/2 tbsp of sugar
  • 2 stalks of spring onion-finely chopped
  • 2 tbsp shallot oil
  • 1 tbsp of pickled radish/turnip (chai po)
  • 2 cups of bean sprouts or some greens
  • pinch of pepper
  • sliced red chillis (optional)
  1. Boil the cellophane noodle for 5 minutes or so till cook. It should be transparent.
  2. Bring to boil the prepared stock. You can add in the pork ball to boil as well. Off the heat
  3. Separate the noodle into 4 bowls.
  4. Garnish the noodle with bring sprout, spring onion, pickled turnip, shallot oil, pork ball and red chillis.
  5. Served piping hot, nice to dip the meat ball with garlic chilli sauce or just soya sauce with bird eye chillis.

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