A Taiwanese friend of mine called me up before this South Arm Community Kitchen about the street food that she misses a lot that will be demonstrated by Vicky. It was a surprise call as I had invited her to join the community kitchen a long time ago but I did not hear from her since.
It was the above street food that excited my friend from Taiwan. It is the Taiwanese Meatball or known as Ba Wan in Hokkien.
I had seen this many times in a Taiwanese food show when we had Shaw TV. I missed that show since we switched to Telus. I have never come across this street food here yet. Does anyone know if we can find this Taiwanese Meatball here?
For the skins:
1 cup rice flour
400g yam flour
6 1/5 cup cold water
For the filling:
400g ground pork
1 cup (about 8) dried shiitake mushroom, reconstituted
1 cup (170g) dried bamboo shoot
2 tablespoons dried shrimps
1 tablespoon fried onion
2 tablespoons cooking oil
4 cloves of garlic, minced
Marinates for pork:
1 1/2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon white pepper powder
1 tablespoon cornstarch
1 tablespoon cooking wine
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon five spice powder
For the sauce:
2 tablespoons rice flour
1 1/2 cups water
1 tablespoon sauce
1 tablespoon sugar
1 tablespoon miso
2 tablespoons ketchup
Yield 15 meatballs
Combine rice flour and cold water in a saucepan.
Whisk until all the rice flour dissolved in the water.
Cook the mixture over medium heat stirring all the time until it starts to bubble and thicken like glue. This takes about 30 minutes. Remove from the heat and let cool down to luke warm.
To prepare the fillings;
Marinate the ground pork with the soy sauce, sugar, white pepper powder and cornstarch for 2 hours.
Soak dried mushrooms until soft, remove stems, dice.
Soak dried bamboo shoots for 20 minutes, then blanch in boiling water, dice.
Soak dried shrimps for 20 minutes, dice.
Heat a frying pan with 2 tablespoons of oil. Stir fry garlic and dried shrimps until fragrant.
Add mushrooms and stir fry another minute.
Add marinated pork and cook until pork is no longer pink.
Add bamboo shoots and stir fry for another minute to allow the bamboo shoots to release it’s flavour.
Season with cooking wine, soy sauce, five spice powder, fried onions and salt. Remove from stove and set aside.
Prepare the bowls by greasing with a few drops of oil.
Sift the yam flour.
Add the sifted yam flour into the sticky rice mixture which had cooled down a bit.
Initially, the texture will look coarse. Keep stirring.
Eventually, you’ll get a smooth paste.
Fill the greased bowl with 2 to 3 teaspoons of the rice mixture and smear the mixture to cover all the sides.
Fill with the fillings to the top.
Cover the filings with more rice mixture and ensure all the filings are covered.
Repeat until all the mixture and filings are used up.
Bring a pot of water to a boil. Place the bowls in stackable steaming baskets and steamed for 15 minutes.
Meanwhile, prepare the sauce by combining the sauce ingredients in a small saucepan and cook on medium heat, stirring, until thick and sticky. The sauce will thicken further after it cools down.
When the steaming is done, remove from heat and let cool down for a few minutes so that the dough will be firmer.
Use a butter knife to loosen the meatball and turn it onto a plate.
Use a pair of scissors to cut an x on top of the meatball.
Drizzle with the sauce and sprinkle with chopped parsley and enjoy.
Vicky, thank you so much for demonstrating this Taiwanese street food in the South Arm Community Kitchen.