Lion's Head Meat Ball

These few days, the weather had been very hot. Today Mr Teo came back from work with nose bleeding which indicate that he has been too heaty.

So I decided to cook teochew porridge with pickled lettuce, braised peanuts, salted egg, fermented bean curd, bean sprouts and meatballs...hmm...was thinking about using tofu, fish paste or shrimps to mix with minced pork.. Finally decided for a simple and easy to make meatballs.

This is supposed to be big meatballs as my parents called it "Lion's Head Meat Balls" but I prefer to make it smaller so I shall call it "Lion Cub's Head Meatballs" instead.

I am using my new INSPIRE Fryer by TupperwareBrands to make this dish. Love this fryer to the max as I only use 1 tbsp oil to grease the fryer before I pan fry my meatballs. 

Once done, without having to dish out the meatballs, I can just dump everything in and cover. 

Violia..the dish is done!

Lion's Head Meatballs

Ingredients A

• 400gm minced pork
• 1/2       egg white
• 2-3       dry mushroom 
• 1 tsp     ginger juice
• 1 tsp     cooking wine
• 1/2 tsp  sesame oil 
• 2 tbsp   corn flour
• 1/4 tsp  salt
• pepper to taste

Method:

1. Soak the mushroom till soft and chop into small bits.
2. Mix all ingredients with minced pork until well combined and give a good massage by slapping the meat dough on the bowl.
3. Shape them into 4-6 balls (I made into smaller balls)
4. Set aside.

Ingredients B

• 4 pieces Button Mushroom
• 4 pieces Dried Mushroom (Soaked till soft)
• 8 slices  Carrots
• 2 cups    Chicken Stock (can replace with water)
• 1 tsp       Corn flour
• 1 tbsp     Light soy sauce (taste to own preference)
• 5 leaves  Lettuce (Can replace with cabbage)

Method

1. Heat up 1 tbsp oil in INSPIRE Fryer (3 tbsp if normal frying pan). Grease the whole pan.
2. Put in the meatballs and cover it with open vent for 3 min in small flame. 
3. Flip over to fry the other side of the meatballs and cover for 3 min or until golden brown on both sides. 
4. Add in ingredients B and stir well. 
5. Cover and simmer with close vent for 10 mins till sauce is reduced. 
6. Dish out and serve.

PS: The original recipe calls for 15 min simmering but with INSPIRE Fryer, less oil and lesser cooking time is all it needs.