Ramblings about food, cooking, recipes, travels, history and walking around Manila.
When all of the iron chefs at home (my tai-ma and ahma) are feeling lazy, I was the happiest. Why? That means my favorite dish is going to be served that day. (hell no to instant noodles or canned goods!) That laziness means they won’t give me a show in the kitchen and just settle for making humble Ma Wan Chinese meatballs… (I have no clue how to write it in Chinese…)
Normally, a person just buy the pork and have it grinded in the market. But no, my grannies insist doing it the hard way. They buy the pork then use two meat cleavers (too sharp if you ask me) and mince the pork to the right consistency. Yes, I seem to be describing them as obsessive compulsive cooks, but you have to understand they got used to doing everything manually (subtle way of saying they’re stubborn) by themselves.
This is a very easy Hokkien recipe that everyone can whip up at home. You can either serve this with sweet and sour sauce, or just dip it in ketchup.
500 grams ground pork
1/4 cup shallots
1/2 cup finely chopped carrots
1/2 cup finely chopped singkamas (turnips)
1/4 cup finely slices green onions
1 tsp five spice powder
5 tbsps cornstarch
1/2 tsp ground black pepper
3tbsp soy sauce
1/4 tsp sugar
1) Mix all the ingredients together thoroughly until a bit gluey. I use my hands to feel the consistency of the mixture.
2) Heat up some oil in a wok. Take a handful of pork mixture and lightly form a fist. Squeeze from the bottom, forming a ring with your thumb and index finger to the size of a ping pong ball. With a wet spoon, scoop the small ball of the mixture and drop it into the oil. (I said wet spoon so the mixture won’t stick to the spoon and ruin the Ma Wan’s shape.
3) Slowly Deep fry until light brown. To have more crispy meatballs, deep fry them twice.
4) Remove from oil and drain with paper towels. Serve hot.