DIM SUM STEAMED BEEF BALLS (NGAO YUK) RECIPE - FOOD.COM
I always order this when eating Dim Sum. I finally got a good recipe for this off about.com, which re-posted Evelyn Chau's recipe from her book "Have Some Dim Sum". My recipe is modified to suit me. The first time I made this I didn't have orange rinds and so something was off but this time I had an orange on hand and used a cheese grater to grate off some orange skin and wow that's the secret ingredient.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12-17 Balls, 2 serving(s)
Number Of Ingredients 15
Steps:
- This is a very crucial ingredient and can't be omitted/substituted. With a cheese grater, grate an orange peel. Mine is a cheap dollar store one and it's easier grating the skin while still attached to the whole orange. About 1/2 teaspoons I'll go up to 1 tsp at times.
- Add baking soda to beef.
- Add the beaten egg to the mixture. An alternative to the egg is pick up beef in hand and form into a large ball. Then throw the beef with some force into a large bowl. Repeat 10 - 15 times. The egg or throwing makes the beef less crumbly when cooked. I use the egg trick.
- Dissolve cornstarch in cold water. Stir well and add to beef.
- Add minced citrus peel, oil, white pepper, salt, chicken bouillion, sugar, sesame oil and egg, oyster sauce, cilantro, peas to beef. Mix well for about 10 min or till it's well mixed and pasty.
- Cover and Let marinate for 4 hours or more in the fridge.
- Form beef balls of about 2 tablespoons of beef with your spoon.
- Place beef balls on a medium plate, or whatever size plate fits in your steamer. If you're using small dishes, the beef can be steamed in batches.
- Steam on high heat for 8 minutes after water has come to a boil.
- Serve with a soy/maggi sauce mixture.
Nutrition Facts : Calories 598.4, FatContent 41.6, SaturatedFatContent 14.8, CholesterolContent 260, SodiumContent 1097, CarbohydrateContent 7, FiberContent 0.2, SugarContent 1.2, ProteinContent 45.6
BEEF BALLS - CHINA SICHUAN FOOD | CHINESE RECIPES AND ...
Homemade aromatic hot pot beef balls
Provided by Elaine
Yield 20
Number Of Ingredients 9
Steps:
- Preparation: Chill the blender and beef firstly. Prepare the ice cubes and chilled water.
- Blending process: Place minced beef in blender, place sha cha sauce, fried garlic, salt, pepper, fish sauce. Blend for 15 seconds with pauses.
- Then add tapioca starch and 1/2 of the iced water. Continue blending for another 10 seconds. When the water is well absorbed, add the remaining half.
- Continue blending for around 1 minutes until the mixture becomes fluffy in texture and light (turns into pink ) in color. Once it reaches the texture, stop immediately. Over blending will higher the temperature and further spoil the balls.
- Shape the balls: prepare a large pot with enough warm water and a small cup of clear water for wetting the scoop. Grasp beef paste on left hand and hold a scoop with the right hand. Shape the paste to a ball with the help of left index finger and thumb. Dip the scoop into clean water and use scoop to transfer the fish ball to the warm water. Watch out and don’t let the water boils. Heat with slowest fire to keep the temperature.
- Cook them well: When all the fish balls are done, turn up the fire to middle and cook the balls for 7-8 minutes. It can be served directly or packaged after cooled for later soups or hot pot.
Nutrition Facts : Calories 82 kcal, CarbohydrateContent 1 g, ProteinContent 5 g, FatContent 6 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 21 mg, SodiumContent 154 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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