(SOH BAK NGEE)
What on earth is SOH BAK NGEE? It is just like the all famous meatball, except its tale starts from asia. It is essentially a Chinese inspired meatball specifically from Hokkien cuisine. It is a crispy, juciy flavourful meatball traditionally made with cream crackers back in Malaysia. But I'm gonna substitute it with some bread crumbs. It won't be as good, but I promise you it will keep you coming back for more.
A simple meatball, laced with carrots, onion and garlic it the perfect way to sneak in some veggies into your little kid's belly as well. Simple and quick, the only hard part is getting perfectly symmetrical and evenly shaped meatballs.
Da Chinese Ball?
400g Minced Pork
2 Medium Carrots
5 Cloves Garlic
1 Medium Onion
2tb Light Soy Sauce
2tb Oyster Sauce
2tb Flour (all purpose)
2tb Bread Crumbs
1ts 5 Spice Powder
1ts Sesame Seed Oil
Peel off the skins of 2 carrots! Remove the skin of 1 onion and 4 cloves of garlic. We don't need them.
In a large bowl begin to grate your carrots, garlic and yes your onion (Sorry for making you cry).
Add in your minced pork along with 2tb of Light Soy Sauce, 2tb of Oyster Sauce, 1ts of 5 Spice Powder and 1ts of Sesame Seed Oil. Give it a good mix.
Add in 2tb of all purpose flour and 2tb of bread crumbs. Give the whole mixture a good mix till everything is evenly incorporated.
Using your lovely hands begin to shape your meatballs. As BIG or as small as you desire, I went with ping pong sized balls. I managed to make about 36-40 Meatballs.
Heat up a pot of oil just enough to cover 1 meatball to high heat.
Once the oil is hot, slowly drop one ball at a time into the hot oil. Make sure to not over crowd your pot if not it won't fry as well.
Let it fry for 3-5 minutes per ball depending on the size of it or till cooked through. Remove the meat ball and let the excess oil drain out.
Repeat till you get a huge mountain of meatballs.
Served perfectly by itself with some ketchup or chili sauce or with some rice or even some noodles.