As a kid my mother always made, what I would describe as Chinese meatloaf. Instead of using ground hamburger and pork, she would use pork, fish, shrimp and seasoned with Asian condiments. She would then shape the meat mixture into either, patties, meatloaf or meatballs and then either pan-fry, steam or drop the meat mixture into a broth.
Today it is so easy to make this meat mixture in a food processor; back in the 50’s and 60’s there were no food processors. My mother would chop the meat by hand with a cleaver. Depending how much meat she was processing it would take her anywhere from 20-30 minutes of constant chopping. I remembered as a child, my brother and I would take turns chopping when my mother got tired. I’m thankful that my brother and I didn’t chop off our fingers.
Thank you for invention and the conveniences of food processors.
Prep time: 25 minutes
Cooking Time: about 5 minutes
Serves: 4 (3 meatballs per person)
1/2 pound white fish or peeled shrimp or half and half
1/2 pound lean pork (I prefer pork cutlet instead of packaged fatty ground pork)
2 chopped green onion (white and green part)
1 clove of garlic
1/2 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 teaspoon corn starch
2 teaspoon water
2 tablespoon of soy sauce (or to taste)
1/8 cup of chopped cilantro (optional)
Directions: In a food processor add all ingredients and process mixture for medium texture, about 2-3 minutes, or desired texture. (I like my meatballs textured.)
For Sandwich: You can pan-fry like hamburgers and cook thoroughly on medium-low heat for 3 minutes per side. You can serve on a hamburger bun with a side of cole slaw.
In Soup: Form into meatballs and drop into a broth and cook on medium-low heat for about 3-4 minutes.
Steam Meatloaf: Put all the meat mixture into a heatproof casserole dish and steam for 25-30 minutes on medium-low heat.
*Because the pork is so lean you do not want to overcook otherwise the patties and meatballs will be tough.
Asian Comfort Food- the picture is a rice dumpling soup that I make for my family. Instead of using fish, I use 50% pork and peeled shrimp. The greens is watercress. This is one of our favorite meal.
About the recipe creator – Helen Chin Lui is a Certified Reflexologist, Certified Energy Medicine and Chakra Balancing Practitioner, Reiki Master and Teacher. Helen is the owner of the Healing Place in Medfield, MA USA. She specializes in helping adults to find long-term relief from chronic pain, chronic digestive problems and balances hormones naturally. If you are interest how Reflexology and Reiki can help you to alleviate chronic pain, digestive pain, and balance hormones naturally, please schedule a FREE consultation online or call 508 359-6463.
For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healing” click here