HOME MADE MEATBALL NOODLES

Ingredients:

Group A: Main Meal Ingredient

  • 1 packet Xndo Zero Noodles (Konjac Noodles) per pax. Each box contain 5 packets.

Group B: Ingredients for Minced Pork & Crab Meatballs (Enought for 22 pcs)

  • 300 gm shredded crab meat (can use frozen crab meat)
  • 500 gm minced pork
  • 350 gm fish paste
  • 4 pcs dried Chinese mushrooms (pre-soaked)(finely diced)(optional)
  • 100 gm fresh bamboo shoots (julienned)
  • 1 pc carrot (finely diced)
  • 1 egg yolk

Group C: Seasoning for Minced Pork & Crab Meatballs (Enough for 22 pcs):

  • 1 tsp bean paste (tau chio)
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 1/2 tsp pepper
  • 1 bunch finely chopped coriander

Group D: For Stock Base

  • 1 box prawn heads & shells (lunch box size)
  • 500 gm pork bones (briefly blanched beforehand)
  • 200 ml homemade or store bought chicken stock
  • 500 ml water
  • 1 cinnamon stick
  • 2 star anise
  • 2 tsp bean paste (tau chio)
  • 1 to 2 pcs fresh coriander roots
  • cooking oil (for browning and aromatics)
  • a handful of julienned fresh bamboo shoots
Group E: Garnishing & Condiments
  • coriander (for garnishing)
  • parsley flakes (for garnishing)(optional)
  • sambal belachan or/and sliced chili padi

 

Directions:

  1. Add all Group B & Group C ingredients/seasonings in a large bowl and mixed till even and gluey. 
  2. Make into equal sized meat balls and chill in refrigerator overnight or half a day. 
  3. When ready to cook, heat a little oil and lightly sauté all aromatic ingredients in Group D (i.e. ginger, cinnamon stick, star anise, coriander roots) in soup pot at medium heat till aromatic. 
  4. Add prawn heads/shells and pork bones into the pot and sauté till fragrant. 
  5. Add chicken stock, bean paste, bamboo shoots and water into soup pot, cover lid and allow to simmer at medium heat till boiled. 
  6. Upon boiling point, turn to low heat and continue to simmer for 45 to 60 minutes or to your satisfied richness. 
  7. Remove scums from stock. 
  8. Fold in meatballs in batches. Allow to blanch till fully cooked. 
  9. Scoop 2 to 3 cooked meatballs to each serving bowl. 
  10. Add 1 packet Xndo Zero Noodles (Konjac Noodles) to each bowl. 
  11. Top each bowl with soup, bamboo shoots and garnishing before serve. 
  12. Serve whilst hot.