Home Cooking

Meat filling for tong yong for nooodles


Home Cooking 6

Meat filling for tong yong for nooodles

yimster | Dec 22, 2005 12:02 PM

I have gotten the ingredients yesterday and will make this mixture tonight, but have layout this recipe. Hope this helps. If you do something else please share.

½ lb of ground lean pork, normally I like a more fat but that will process too much liquid later
½t of cornstarch
½t total of mince garlic and ginger
1t Chinese rice wine or dry sherry
2oz of peeled shrimp, smashed and chopped again
2T dried shrimp, soaked and fried in oil
2oz water chestnut finely minced
2oz fresh bamboo shoot finely minced
2t green onion finely minced

Soy sauce, sesame oil and white pepper to taste.

After chopping all the vegetables mix in with the minced fresh shrimp, fried dried shrimp and ground lean pork with cornstarch and sauce. Set aside for 30 minutes.

Stir fry in oil and garlic until done then set aside to cool. Use as a filling for the mochi mixture. When you use the filling I think that you should make sure that you do not use any of the sauce otherwise the mochi balls may leak. If the mochi was fine using and was not tough do to overworking then that is great. I fear I tend to follow instructions hand down from my Mother for Chinese food I tend to follow what the older generation did. I only create recipes when I have nothing to follow.

This s a Cantonese style, so if you like to add more spices you like please do so. This only a start, I have all the ingredients and will be cooking this up this evening for our dinner menu. I will report back after the meal. Hope my mochi balls do not leak.

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