Potato Balls

I’m feeling ambitious today. Gonna try out a recipe I’ve been wanting to make for months now. So, since the hubby is around today which leaves me with lots of time to spare, I’m rolling up my sleeves to make this “looks simple but not that simple” all in one recipe. Let’s get cracking.

– 10 medium sized potatoes
– 200g of ground minced beef
– oil for deep frying
– 1 large onion
– 2 cloves of garlic
– 2cm ginger
– 2 tbs soup powder
– 4 tbs tomato paste
– 1 clump of Chinese parsley
– 1 egg
– 1 cinnamon stick
– 2 pods cardamom
– 2 whole cloves
– 1 whole star anise
Seasonings & Garnish
-white & black pepper
-salt and sugar
– 1 stick of cucumber
– a bowl of ice bath
1. In a bowl, add a little water to soup powder and mix till it forms a paste.
2. Peel, wash, drain, slice and fry potatoes and put aside to cool.

3. Wash and drain the ground beef. Heat up saucepan and brown the beef. Season with white & black pepper and salt. Put aside.

4. In another bowl, crack an egg for the egg bath. Got some help from Little Ms E with the egg bath.

Still there? Ok, cool. So, now you would have these ready.

5. For the soup, heat the pot and add oil. Add the blended paste and fry till fragrant. Add the soup paste and stir continuously to avoid burning. Drain the soaked spices and add them into the pot. Continue stirring for another 3 mins.
6. Add 500ml of water and bring to a boil. Add tomato paste( you may add more if you want) and bring it to boil again. Season with salt and sugar to taste. Add the chopped Chinese parsley. Turn off the fire. Done.

7. Now for the assembly. Spoon some beef into a palmful of mashed potatoes. Shape it into a ball, making sure that the beef filling remains inside. The size of the balls depends on how small or large you want it to be.

8. Heat a pot of oil to deep fry these potato balls (yes, you heard it right). Coat the balls in the egg bath throughly. Then pop it into the hot pot of oil. Turn it around to ensure even cooking and to avoid browning. Once the colour turns golden yellow, drain the oil and put it on the kitchen towel. Continue frying the rest of the balls.

9. Next, is the most challenging part. You will need a cucumber for this feat. Remove the skin of the cucumber. Cut it into three parts. Carefully, angle your paring knife and slide it around the cut cucumber like so. Then slice them into rings try not to press too hard lest you break the fragile cucumbers. Pop them into the ice bath to retain freshness and crunchiness.

10. Place one potato ball in a bowl, spoon the soup over the it and garnish with the cucumber rings. Food on the table.



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