There had been some problems with the internet connection at my place which has finally been resolved this afternoon....I'd never felt so inconvenient and bored without internet, but being 'forced' out of internet connection in the past 6.5 days when I really felt like surfing on web really made me realize the indispensability of internet (in my house) in my life. To be able to get connected to the web whenever I need is important!!
Feel so exhilarated to be connected again~ ^^
I hesitated to name this dish since I didn't really shape the meat into balls but more like patties.... and I don't like to call this dish Meat Patties....which sounds so lame to me...lol
I thought of 'Corquette" but then I didn't deep fry the meat thoroughly, I only pan-fried the the meat patties lightly on the surfaces.
Every family has 'secret recipes' to making ordinary dishes that are handed down from one generation to the next ---- that every family has their own way of creating 'flavor of home'~
Tofu is one of the secret ingredients that my family puts into the ground meat, which can be made to dumplings, 'lion head', meatballs, croquettes or whatever dishes that involve ground meat.
The recipe I am going to put down comes from my estimation and experience.... as I didn't measure everything precisely, I just went with my feeling and olfaction.
So adjust it to your likeness.
The Meatball~
1.2 pounds ground pork
0.6 pound ground beef
2/5 ~ 1/3 cup soy sauce
3 tablespoon rice vinegar
a lot of minced scallion (green onion) --- I used at least 2 cups
6 cloves of garlic, minced
2 tablespoon minced ginger
1 beaten egg
450g medium firm tofu, minced
1 teaspoon sesame oil
some vegetable oil
1. Mix 2 kinds of ground meat together with all the rice wine and most of the soy sauce.
2. Mix in minced scallion, garlic, and ginger. Then add the beaten egg in. (I used a fork all the time.)
*I didn't dump all the ingredients in all at once, but work them in the mixture by portions.
3. Mix in the minced tofu, sesame oil and the rest of the soy sauce. Continue to stir and mix until all liquids are absorbed and the meat looks 'gooey', not separated.
4. Heat up some vegetable oil in the frying pan over medium high heat. Make the meat into patties or balls, then pan fry them for a few minutes to seal the juice inside. (I cooked my meat patties for about 2 minutes on the first side then 3 minutes after flipping). In the meantime, preheat the oven to 400'F (220'C)
5. Transferred the pan-fried meatballs onto baking dishes (lined with tinfoil or not), roast in the oven for 20 minutes till the meatballs are lightly brown and feels firm when pressed. Removed from the oven and set aside.
Vegetable Curry
1 box of Japanese mild curry
1 large yellow onion, peeled and chopped into small pieces
2 medium-sized carrots, peeled and chopped into chunks
2 medium- sized potatoes, peeled and chopped into chunks
1 large zucchini, chopped into chunks
water
1. Put the chopped onion, carrots, potatoes, and zucchini in a deep pot, fill with water ( to about 3 cm higher than the level of vegetables).
2. Bring it to boil then cook over low heat for 2 hours.
3. Add the Japanese curry, stir well.
Serve the meatball with curry~~ enjoy!
I love the meatballs so much I am gonna use them in all kinds of dish!
Feel so exhilarated to be connected again~ ^^
I hesitated to name this dish since I didn't really shape the meat into balls but more like patties.... and I don't like to call this dish Meat Patties....which sounds so lame to me...lol
I thought of 'Corquette" but then I didn't deep fry the meat thoroughly, I only pan-fried the the meat patties lightly on the surfaces.
Every family has 'secret recipes' to making ordinary dishes that are handed down from one generation to the next ---- that every family has their own way of creating 'flavor of home'~
Tofu is one of the secret ingredients that my family puts into the ground meat, which can be made to dumplings, 'lion head', meatballs, croquettes or whatever dishes that involve ground meat.
The recipe I am going to put down comes from my estimation and experience.... as I didn't measure everything precisely, I just went with my feeling and olfaction.
So adjust it to your likeness.
The Meatball~
1.2 pounds ground pork
0.6 pound ground beef
2/5 ~ 1/3 cup soy sauce
3 tablespoon rice vinegar
a lot of minced scallion (green onion) --- I used at least 2 cups
6 cloves of garlic, minced
2 tablespoon minced ginger
1 beaten egg
450g medium firm tofu, minced
1 teaspoon sesame oil
some vegetable oil
1. Mix 2 kinds of ground meat together with all the rice wine and most of the soy sauce.
2. Mix in minced scallion, garlic, and ginger. Then add the beaten egg in. (I used a fork all the time.)
*I didn't dump all the ingredients in all at once, but work them in the mixture by portions.
3. Mix in the minced tofu, sesame oil and the rest of the soy sauce. Continue to stir and mix until all liquids are absorbed and the meat looks 'gooey', not separated.
4. Heat up some vegetable oil in the frying pan over medium high heat. Make the meat into patties or balls, then pan fry them for a few minutes to seal the juice inside. (I cooked my meat patties for about 2 minutes on the first side then 3 minutes after flipping). In the meantime, preheat the oven to 400'F (220'C)
5. Transferred the pan-fried meatballs onto baking dishes (lined with tinfoil or not), roast in the oven for 20 minutes till the meatballs are lightly brown and feels firm when pressed. Removed from the oven and set aside.
Vegetable Curry
1 box of Japanese mild curry
1 large yellow onion, peeled and chopped into small pieces
2 medium-sized carrots, peeled and chopped into chunks
2 medium- sized potatoes, peeled and chopped into chunks
1 large zucchini, chopped into chunks
water
1. Put the chopped onion, carrots, potatoes, and zucchini in a deep pot, fill with water ( to about 3 cm higher than the level of vegetables).
2. Bring it to boil then cook over low heat for 2 hours.
3. Add the Japanese curry, stir well.
Serve the meatball with curry~~ enjoy!
I love the meatballs so much I am gonna use them in all kinds of dish!
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