Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
21
High
Nutrition per serving
Calories861.8 kcal (43%)
Total Fat41.7 g (60%)
Carbs44.7 g (17%)
Sugars19.5 g (22%)
Protein72.2 g (144%)
Sodium1454 mg (73%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
500gminced pork
best if it’s 70% meat 30% fat
200gfish paste
get from fishball section in supermarkets
50gpanko bread crumbs
2 Tbsplight soy sauce
1 tspsugar
1 tspsesame oil
1 tspcooking oil
1 tspcorn starch
5 slicesginger
cut into matchsticks
3 stalksspring onion
cut into 1-inch pieces including white part
200gnapa cabbage
cut into 1-inch pieces
2dates
3 Tbspchinese cooking wine
hua diao
500mlchicken stock
I use 2 tbsp concentrated chicken stock + water
white pepper
Instructions
Step 1
Mix minced meat, half of the fish paste, panko, light sauce, sugar, sesame oil, oil and corn starch together. Shape into 6 large meat balls.
Step 2
In an preheated airfryer, AF for 180C for 10 minutes until golden. If you don’t have an airfryer, panfry (use a deep pot/pan) in oil till golden, then drain and set aside.
Step 3
In the same pot (or new pot if you airfried the meatballs), add some oil and fry ginger and spring onions till fragrant. Add the napa cabbage and mix everything well. Add hua tiao wine, chicken stock and honey dates. Bring to boil.
Step 4
Once stock has boiled, add meatballs and simmer for 40 minutes till vegetables are soft. Spoon in remaining fishpaste and cook for 2-3 minutes. Add a dash of pepper. Enjoy!
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