Thursday, November 10, 2011

Shanghainese Meatballs Soup

A very hearty dish loved by my family, a recipe from my beloved mum, loved by her kids all along :)


What you need:

For the meatballs:
500g minced pork / chicken (you may mix both)
3 shallots
2 cloves of garlic
a small bundle of bean vermicelli, softened and finely chopped
1/2 carrot, finely chopped
2 black fungus, softened and finely chopped
4 tsp sago flour
salt, pepper
1 egg white

For the soup:
1 pot of water
1 chicken bone
3 cloves of garlic, crushed
3 carrots, cut thinly
1 medium size cauliflower, cut
a little oil

For garnishing:
chopped spring onion
fried garlic

How to make the meatballs:
Blend shallots and garlic
Mix into the meat together with the rest of the ingredients, shape into balls
If still soft, you may add sago flour

Heat a pot of water together with the chicken bone til boiling, discard all the floating residues
Sautee garlic with oil and throw in the boiling stock
Add in the meatballs one by one, simmer til all floating
Add in carrots and let boiled
Once boiled, throw in cauliflowers, stir for awhile and off heat
To serve, garnish with chopped spring onion and fried garlic

I'm also submitting this post to NCC Chinese Food Week




3 comments:

  1. i eat a lot of meatballs and fishballs but very rare i made them myself, even if i do, i will mix some meat with the readymade fish paste..i'm sure these meatballs are delicious..black fugus seems like a nice ingredient in meatballs.

    ReplyDelete
  2. This bowl of meatballs looks really good! I have not tried bean vermicelli in meatballs before, sounds delicious! The meatball must be chewy and tasty with all the ingredients in it! Thanks for sharing, have a lovely Sunday!

    ReplyDelete
  3. hi Lena, thks :)
    yes this is indeed yummy meatballs, kids love it :)

    hi Joyce, thks :)
    bean vermicelli in the meatballs adds some crunch, really yummy :)

    ReplyDelete

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