Julie Chung started off the South Arm Community Center fall cooking session this week. Julie showed us how to make Giant Meatballs simmered with Suey Choy (Chinese cabbage). This dish is called “Hung Siew Si Ji Tao” in cantonese which literary means red cook lion’s head. The name of this dish came from the giant meatball which can be as big as a fist.
Julie served the Red Cooked Lion’s Head with some handmade noodles. The Chinese cabbages were very soft and flavourful and the giant meatball is very filing, not to mention.
- 1.5 to 2 lbs lean ground pork
- 2 tablespoons chopped ginger
- 2 tablespoons chopped green onion
- 1/2 lb (about 8 pieces) water chestnuts, chopped
- 1 head of suey choy
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 teaspoon rice wine
- 1 egg
- sugar and white pepper to taste
Click on the link below for the instructions.
Julie, thank you for sharing with us again.
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I believe the Chinese term “red cooked” is more akin to the term “braised”.
Although in this case the meatballs need not be cooked for a lengthy period in the traditional sense of the word “braise” because the meat is ground and there are no tough ligaments and tendons to break down.
Hi LotusRapper, thanks for the tip on the right word for “red cooked”.
What a coincidence. I made a similar dish just the other night – meatballs (not giant, I’m afraid) and Chinese cabbage in a soup with shiitake mushrooms and noodles. But I used some fish sauce and a little sesame oil and didn’t use any rice wine. Next time I won’t mess around with rolling dozens of little balls!