Saturday, February 6, 2016

Hokkien Pok Nyee (Minnan Style Meatballs)

When I was young, Chinese New Year preparation is a very lengthy and tedious process. The elderly in the family will have to start weeks ahead to make ingredients for cooking for the reunion dinner.

Bak Nyee/Meatballs is one of the tedious ones, it requires mincing pork butt with butcher knife on a huge chopping board slowly before adding other ingredients. A few people will have to work together to take turn to make sure the pork was well minced. When one works on mincing the meat, others will chipped in to peel garlics and shallots, which will later be added to the pork to be minced together.

The minced pork will then be seasoned with spices and salt, together with some crushed soda crackers (for crunchiness). The seasoned meat will be make into small balls and being thrown with force between two palms, just like how you would with playing throwing of balls. Doing this for around 10 times will result in a very round and solid meatball, which is chewy in texture.

The meatballs is a very good dish on its own after frying, the leftover could be make into different kind of meatballs dishes too.

400 gm pork butt meat(or lean and fat blend minced pork)
50 gm Shallots(minced)
30 gm garlic(minced)
35 gm (4 slices)of Soda crackers

1/3 tsp Salt
1 tsp light soy sauce
1 tbsp Tapioca Flour/Starch 薯粉
1/4 tsp white pepper powder
1/4 tsp Chinese five spice
1/2 egg (lightly beaten)

1. Minced pork using machine/or if you used minced meat, just place it in a mixing bowl. Chopped/minced garlic and garlic, crushed soda crackers in a chopped into coarse powder.

2. Place all seasoning and egg into mixing bowl, together with minced shallot and garlic and soda cracker powder, mix the ingredients well and let it sit for 20-30 minutes.

3. Clean hands and wet palms with water, take a spoonful of meat mixture, shape it into a ball and start shrowing it to another palm, keep throwing back and forth for around 10 times until the meatball is in good round and solid shape.

4. Repeat until the mixture are all used up, deep fry at medium heat until golden in color.

The soda crackers gives very good crunch on the outside of meatballs, it is really delicious!

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