Lion's head meatballs

This weekend I am a happy girl again because I tried out new stuff today. Lion head meatballs!!! I adapted the recipes and steps from userealbutter and changed some of the ingredients because I don't have them at home. lol


The ingredients laid out on kitchen top, ready to be massaged and treated ;) I did not measure the ingredients, just simply pick and mix. Luckily the meatballs turned out superb!




For the meatball, I mixed minced pork, shitake mushrooms, button mushrooms, ginger, onions, rice wine, dash of salt and pepper. I added button mushrooms to replace the bamboo shoot from the recipe, so the meatball would not be to dry. I added some corn starch into the mixture to hold the ingredients together. Make 2 lion heads! for 2 human heads. :)

Wrap the lion heads in plastic wrapping sheet, keep them in freezer for about 20 minutes. I probably did that longer because I was watching Rain being tortured in Ninja Assassin throughout the whole making process. It was so kind of WeeL to pause everytime I was away working on the lunch.


Coat the meatballs with flour and fry them to get the nice browing to their outer layer. I fried them carefully to make sure the meatballs don't break, or else I will be getting a kitty head (according to Jen's dady) instead of lion head.


Place the meatballs in the container on top of the layered napa cabbage and add in the sauce. Prepare the sauce by saute-ing big onions, ginger in cooking oil until fragrant, then add in soy sauce, rice wine, salt, sesame oil, pepper and oyster sauce.



Slowly steam the lion head meatballs for about an hour.


Serve hot with rice. WeeL said the name of this dishes should be lion king, because you have the meatball as the head and the cabbage as it's body. I love this absolutely..