红烧狮子头 Braised Lion’s Head Meatballs
Cbb loves her meatballs and so do I because it’s so easy to cook! Just mix random ingredients together and you can have a variety of dishes. Add some water chestnuts, prawns and mushrooms and you have a different taste. You can have meatballs as they are in soup, braised, as burger patties, wrapped in dumplings or beancurd skin … and the best part? They freeze well for quick weekday meals!
Chinese Soup: Napa Cabbage with Fuzhou Fishballs
This soup might not be beautiful to look at, with practically cooked-to-death napa cabbage and if I may call them that, wrinkly stewed balls. Whenever I add prawn balls, fishballs, meatballs, etc to my basic vegetable soup, Jason celebrates that he gets to eat “ball soup special” because he is just simple like that. And whenever I cook this savoury cabbage soup, it is like Christmas day for him. This is the ultimate “ball soup special”– with ngoh hiang, prawn balls, fishballs, fuzhou fishballs (fishballs with a meat center)– cooked for hours, sweetened with napa cabbage, honey dates, and dried cuttlefish. I usually cook soups with onions, garlic, ginger, carrots in…