preparation
preparation 15 mins
cook time
cook time 30 mins
servings
servings 3-4 pax
course
course -
cuisine
cuisine -
difficulty
difficulty -

Instructions

Method

  1. Mince pork, ginger and waterchestnut using Fusion Master Mincer, 0.8cm Holes Coarse Mincer discs.

  2. Mix the rest of the ingredients except Wok Choy with the minced pork.

  3. Take a generous amount of pork mixture and form them into balls, about 95 grams each.

  4. Heat up enough oil under Inspire Saucepan 2.0L. Deep fry the meatballs under medium heat oil till golden in color.

  5. For the sauce, mix all sauce ingredients in a saucepan and bring to a boil until sauce begins to thicken.

  6. Transfer fried meatballs into UltraPro 2L and pour over boiling sauce.

  7. Bake under pre-heated oven at 230 degree celsius for 15 to 18 minutes. Serve with blanched Boy Choy at the side.

Ingredients

  • 500 g Pork with good amount of fats
  • 100 g Waterchestnut
  • 1 Sprig Spring Onions
  • 1 Slice Ginger
  • 2 tbsp Tapioca Flour
  • Some Bok Choy, blanched in boiling water
  • 1 Egg
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tbsp Chinese Wine
  • For sauce :
  • 2 tsp Dark Soy Sauce
  • 1 tsp Soy sauce
  • 1 tsp Oyster sauce
  • 1 tbsp Tapioca Flour, mix with 2 tbsp water
  • 300 ml water
  • 2 tsp Sugar
  • 1 tbsp Chinese Wine

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