Simmered Meatballs With Mushrooms

Had been cooking very simple meals since moving to our new apartment. Most of them are mainly from cookbooks or repeating dishes cooked before.

This recipe is adapted  from the Hawker Secret Recipe Cookbook and the kids like it because of the soft meat and crunchiness of the sweet turnip combined together. :)

Ingredients :

( A )

200g minced pork

60g ( 5 tbsp ) sweet turnip ( sengkuang ) - chopped

1/2 egg

1 tbsp cornflour

( B )

10 Chinese mushrooms - soaked till soft

1 stalk spring onion - cut into 2 inch length

10g carrot slices

4 ginger slices

1/2 tsp minced garlic

300ml water

Marinate :

1/2 tsp salt

1/2 tsp sugar

1/2 tsp white pepper

1/2 tsp sesame oil

Seasoning :

1/2 tbsp oyster sauce

1/2 tbsp light soy sauce

1 tsp sugar

1/2 tsp white pepper

1/2 tsp sesame oil

1 tbsp shaoxing wine

Method :

Mix ( A ) with marinate and form mixture into meatballs.

Deep fry till golden brown and cooked.

Remove and drain well.

Leave 2 tbsp oil in wok and saute ginger slices till fragrant.

Then, add in minced garlic.

Add in mushrooms and seasoning and stir fry till fragrant.

After that, pour in water and bring to boil.

Cover, simmer at low heat for 5 minutes.

Add in meatballs and simmer for another 5 minutes.

Then, switch to high heat and add in carrot slices and spring onions.

Toss well and thicken with cornstarch solution.

Remove and serve hot.