Bo Bo Balls Recipes

BO BO BALLS

Steps:

• oil for frying.
• Mix the pork, green onion, egg and flour and mix well.
• Form into meat balls and roll in the soya sauce.
• Cook at a medium low heat in a non-stick pan adding additional soya sauce to prevent from sticking.
• When the meatballs are cooked roll them in flour.
• Heat the oil for deep fat frying.
• Make the batter by mixing the flour, egg, baking powder and oil and adding enough milk to make the batter a medium texture (not too thick, not too runny, don't worry if it's a bit lumpy).
• Sorry, I never bother to measure this.
• Dip the meatballs in the batter and cook in the hot fat until a medium golden color.
• Drain on a plate covered with paper towel.
• Stick with a toothpick.
• These are good served with a dipping sauce such as sweet and sour, plum, soya, or honey and garlic, (or a choice).
• Makes a nice appetizer.

VIETNAMESE BEEF BALLS - (THIT BO VIEN)

Steps:

• In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
• Slice the meat into 1/8-inch-thick pieces.
• Add to the marinade and mix well.
• Cover and refrigerate for at least 4 hours, or overnight.
• Before proceeding, transfer the meat to the freezer for 30 minutes.
• Work with half of the beef at a time; do not overload the work bowl.
• In a food processor, combine half of the beef with half of the garlic and sesame oil.
• Process to a completely smooth but stiff paste, about 3 minutes.
• Stop occasionally to scrape down the sides of the work bowl.
• The completed paste should spring back to the touch.
• Transfer the paste to a bowl.
• Process the remaining beef, garlic and sesame oil the same way.
• Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger.
• Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
• Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
• Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
• Arrange the meatballs without crowding in a single layer on the rack.
• Cover and steam for 5 minutes.
• Serve as an appetizer with chili sauce.
• These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added).
• Note: These meatballs may be frozen.
• Thaw them thoroughly, then steam or simmer in boiling water until just heated through.