Taiwanese Meatball (Ba Wan)

A Taiwanese friend of mine called me up before this South Arm Community Kitchen about the street food that she misses a lot that will be demonstrated by Vicky. It was a surprise call as I had invited her to join the community kitchen a long time ago but I did not hear from her since.

It was the above street food that excited my friend from Taiwan. It is the Taiwanese Meatball or known as Ba Wan in Hokkien.

I had seen this many times in a Taiwanese food show when we had Shaw TV. I missed that show since we switched to Telus. I have never come across this street food here yet. Does anyone know if we can find this Taiwanese Meatball here?

Ingredients

For the skins:

1 cup rice flour
400g yam flour
6 1/5 cup cold water

For the filling:

400g ground pork
1 cup (about 8) dried shiitake mushroom, reconstituted
1 cup (170g) dried bamboo shoot
2 tablespoons dried shrimps
1 tablespoon fried onion
2 tablespoons cooking oil
4 cloves of garlic, minced

Marinates for pork:

1 1/2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon white pepper powder
1 tablespoon cornstarch

Seasonings:

1 tablespoon cooking wine
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon five spice powder

For the sauce:

2 tablespoons rice flour
1 1/2 cups water
1 tablespoon sauce
1 tablespoon sugar
1 tablespoon miso
2 tablespoons ketchup

Tools required:

Steam baskets
Small bowls

Source: Vicky

Yield 15 meatballs

More after the jump. Click to read the rest of Taiwanese Meatball (Ba Wan) (405 words)

© suanne for Chow Times, 2011. |
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Post tags: Community Kitchen, Pork, Recipe