My last half day got me trying a new recipie in the kitchen.
You know when you cook something and have a taste at it and still find you need to put in more salt or more sugar or something else is missing to give the dish that ummmppphhhh?
Surprisingly when I tasted this one wihle it was still simmering in the pan, it didn't need any improvements.
I myself was surprised that I got it right the first time.
And it is proven to be excellent by my most fussy eater who finished a portion I think I could not even have managed!
I didn't follow any recipie....so, I can't really tell you how much to put in....
I would presume I had two hands heapful of mince meat.
To this I marinated it with 1 tbsp oyster sauce,
1 and a half tbsp light soya sauce,
2 swirls round the meat (about 1 tbsp I think) dark soya sauce,
some sugar and some cornflour.
I ommitted the pepper becuase of Little C.
I lightly fried some garlic.
Added the mushrooms and black fungus plus its
2nd round 'essence' (water it was soaked in).
Let it boil a bit while I shaped and threw in the meatballs.
Cut up some Japanese tau fu and dumped it in.
Cooked till it was well....cooked!
Dished out for Little C
then added spring onions and some freshly cut chilli.
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The result!
Note : I find meatballs easier for kids. Once it is cooked, I will break the balls while feeding them. I find that cooking mince meat this way is less 'dry' (more tender) compared to cooking it minced. And Little C's tendency to chew it up and spit it out null.