Rose’s Kitchen

Minced Meat Bean Curd Balls

Ingredients A:

300g minced pork

1 Japanese egg bean curd, smashed

10g dried sole, fried, grounded

2 tbsp chopped water chestnuts

1 tbsp chopped spring onion

1 tsp cornflour

Ingredients B:

2 tbsp shredded black mushrooms

some sliced carrots

1 tsp minced garlic

6 stalks choy-sum, blanched, for garnishing

Seasoning A:

1 tsp salt and a dash of pepper

Seasoning B:

100 ml stock

1/2 tsp salt

1/2 tsp sesame oil

1 tsp cornflour


1.  Mix ingredients A and seasoning A thoroughly.  Shape mixture into small balls and arrange onto a greased steaming tray.  Steam for 10 minutes till cooked.

2.  Heat 1 tbsp oil in wok and saute minced garlic till fragrant. Add in mushroom shreds and stir well.  Add in seasoning B, carrot, bean curd balls and bring to boil.  Thicken with cornflour  mixture and bring to a boil.  Dish up and arrange on a serving platter. Garnish with blanched choy-sum.

January 11, 2007 - Posted by | Meat

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: