我的试验室 My Lab

We had pork mean ball soup last weekend.  Light and easy...
Those are homemade pork meat ball.  I wouldn't say that it is as crunchy as the store bought meat ball, only about 70% of it?  Use the 30% crunch to exchange for a chemical free meat ball.  I think it is worth it.  On top of that, you can include your favourite flavour in it too.

Ingredients

• 1 kg minced pork
• 10 big prawn - shelled and cut thinly
• 1 bulb garlic - chopped (optional)
• 1 big red chili - chopped (optional)
• 3 tbsp light soy sauce
• 1 tsp pepper
• 1 egg white
• 2 tbsp sesame oil
• 2 tsp salt
• 4 tbsp corn flour

Note :  I got the original recipe from
http://lilyng2000.blogspot.com/2005/06/meat-balls-ala-don.html
It is a fabulous recipe. 

As I could not get 1of the ingredient which I have absolutely no idea what that is... so I omit it. I also add some other ingredients....Try an error!!

Procedure

1. Process the minced pork, prawn, chopped chili and chopped garlic until paste like.
2. Transfer it into a big bowl.  Add the seasonings, corn flour and egg white.
3. Use hand to mix well.
4. Try to take a handful and throw it back to the bowl. Repeat this process until the texture of the paste has changed to 'spongy'.   (You will feel that as if the paste is not so sticky anymore)  It is then ready.
5. Boil a pot of water. Once the water is boiled, turn to low heat.  Shape the meat ball and throw it into the hot water.  When it is cooked, it will float.  Put them into cold water.
6. Once they have cool down, you can freeze them for future use too.

Worth trying!

Our family love silken tofu a lot.  I buy tofu only once a week.  So the tofu has to stay fresh at least for 3 days.  I got this tip from my friend which I think is rather useful.

Procedure:

1. Pour away the water in the tofu container. 
2. Rinse the tofu with clean water.
3. Add 1 tsp salt to a container of water which just enough to cover the tofu.  Stir until salt is dissolved.
4. Submerge the tofu into it.  Make sure tofu is fully covered with the salt water.
5. Keep in the fridge chilled room.

Note: If tofu still smell 'sourish' rather than soy after 3 days, most likely the sarine is not salty enough, add a little bit more salt the next time.

It should work.  The tofu should be able to stay fresh for 3 days.  I know it because I usually consumed mine within 3 days.

They are very huge summer squash.  They are so cute....

My neighbour grows them.  He gave us 3 last Friday(I think they should  be enough for 3 meals).  They are still in the fridge now.  I have absolutely no idea how to cook them :-p 

Any suggestion?

Have a look!  It was set up on 25 Feb 2011.


 
 

Lately, I find my minced garlic turns blue/green, especially when it is mixed with lemon grass.  The blue/green colour is very bright.  So, I start to wonder whether it is poisonous?.... 

I found a web where somebody has quoted a scientific notation about this matter.  I think it has almost cleared the clouds. 
http://chowhound.chow.com/topics/287019

So, don't have to worry about the colour change matter in future : )