Ingredients:

315 g/10 oz
315 g/10 oz
500 g/1 lb
15
2 tsp
2 tsp

Seasoning:
3 tbsp
1 tsp
1 tbsp
2 tbsp

pork, minced
pork liver, boiled till half-cooked; finely diced
pork membrane, cut into 6 in/15 cm squares
small onion
pepper
ketumbar/coriander, toasted & ground
oil for deep-frying

sugar
salt
dark soya sauce
vinegar

Directions:

1. Heat 2 tablespoons oil and fry small onions till light brown.

2. Reduce heat and stir in seasoning ingredients. Remove from heat.

3. Add minced pork and liver. Sprinkle with pepper and coriander powder. Knead well.

4. Shape into 20 or more liver balls, each the size of a walnut.

5. Wrap each liver ball tightly with a piece of pork membrane. overlap twice.

6. Steam wrapped liver balls for 4-5 minutes.

7. Heat oil. Deep-fry steamed liver balls over moderate heat till an even brown. Dish up. Drain.