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.