Recipe Ingredient
- 500g topside beef, finely minced
- 3/4 tsp lye water (kan sui)
- 50g pork fat, finely minced
- Seasoning (A)
- 1 clove garlic grated and squeezed for juice
- 2cm ginger
- 1/2 tsp salt
- 1/2 tsp sugar
- 3/4 tsp sesame oil
- 1/2 tsp light soya sauce
- 1/4 tsp pepper
- 1 tsp corn oil
- 1 tsp Chinese cooking wine
- (B)
- 1 tbsp chopped coriander (yin sai)
- 2 water chestnuts, chopped
- 1 tbsp chopped red chilli
- 3 tbsp water
- 1 tbsp corn flour
- 1 tbsp water chestnut flour (ma tai fun)
Instructions
- Combine water, corn flour and water chestnut flour in a small bowl and set aside.
- Put minced beef in large mixing bowl.
- Add lye water and mix together thoroughly with your hand.
- Bring up the meat and slap it against the sides of the mixing bowl several times until it is sticky in texture.
- Cover the bowl with a piece of cling film wrap and refrigerator for 1-2 hours.
- Add in the corn flour and water chestnut mixture, seasoning (A) and ingredients (B).
- Mix well together until beef turns sticky and gooey.
- Grease the palm of your hands and squeeze out balls the size of big marbles.
- Place the balls on a lightly greased plate and arrange them in a bamboo basket.
- Steam for about 10 minutes over rapid boiling water.
- Remove and serve hot with dipping chilli sauce.
