Thursday, December 27, 2007

2007 Christmas Dinner-Braised 'Lionhead' Meatballs, Asparagus with Scallops and Lindauer bubbly!

Christmas is the time for bubbly!

Lindauer Fraise
Bubbly of choice - Lindauer Fraise (strawberry sparkling wine) A$15.96

Braised lionhead meatballs
Braised 'lionhead' meatballs

My first attempt at the infamous Shanghai? dish. Turn out not too bad.

Ingredients (serves 2):
200g pork mince
2 slices stale bread soak in water
Grated ginger (add according to taste)
Sliced spring onion (add according to taste)
Chinese leaves (wong nga pak, I use whatever greens is in my fridge)
Chicken stock

1. Add bread (which should be mushy) and ginger and spring onion to mince and marinate with salt, sugar, light soy sauce, a tbsp cornflour and dash of sesame oil.
2. Mix in the marinade by hand and stir the mixture in 1 direction using a pair of chopsticks till the mixture is sticky. Cover and keep in fridge until ready to use.
3. Divide the mince into 4 and shape into balls.
4. Brown the meatballs (I shallow fry them using non-stick frypan, alternatively you can deep-fry them). Drain well in kitchen towel.
5. In a saucepan, put in the meatballs and add enough chicken stock or water to just cover them. Put in the chinese leaves (sliced or whole leaves as you like).
6. Season with a tbsp light soy sauce, 2 tsp sugar, a dash of sesame oil and add salt to taste.
7. Bring to a quick boil and turn the flame to lowest and cook for 30 minutes (longer if you double or triple the portion).
8. Thicken the soup/sauce with cornstarch before serving.

Note: The vegetable will release a lot of fluid during the process of cooking, if you don't like it too soupy, reduce the amount of chicken stock.

Asparagus & scallops
Asparagus with Scallops

Asparagus was bought from a certain stall in Powerhouse market which also sell fruits. The lady was really kwai-lan gave us dry and limp and thinnest bunches (no picking from this stall, 3 bundles for A$4). Note to self: another stall to avoid from now on.

The scallops cost A$11.xx for 200g. The amount in picture is 200g, of course they shrank a lot after cooking. Can't afford to indulge too often *sob*.

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