fried fish bladder (heepeow),
soaked in water, washed & cut into pieces pork tripe, washed
clean & boiled until tender
cabbage
scraped or minced
fish meat
minced pork
prawns, peeled & minced
pork fat, finely chopped
water
small eggs
monosodium glutamate
salt
pepper
pork rib bones or
large soup stock bones
water
yellow food colouring
Directions:
To Make Fish
Balls : Combine half of the minced fish meat, a
dash of pepper, and 1 tbsp monosodium glutamate.
Beat well and then add, a little at a time, 350
ml (12 oz) water. Beat until smooth and then add
1 tbsp salt. Prepare a basin of salt water, form
the fish balls with one hand, use a spoon in the
other hand to scoop the balls, and then drop
them in the salt water. Set aside for at least
half an hour, and then remove and discard basin
water. Bring the stock water to boil, drop the
fish balls into the water and cook until they
float. Remove and set aside. Makes about 60 - 65
pieces.
To Make Prawn Balls: Combine a
quarter of the minced fish meat, all the minced
prawns and pork fat, 4 small egg yolks, 2 tsp
monosodium glutamate, and a dash of pepper (and
the food coloring). Beat and blend well before
adding 1 1/4 tsp. Make into balls as described
above, place on an oiled tray and steam. Makes
about 33 - 40 pieces.
To Make Pork and Fish Balls:
Combine the rest of the minced fish meat, the
minced pork, 2 tsp monosodium glutamate, a dash
of pepper, and 4 egg whites. Blend well before
adding 1 1/2 tsp salt. Make into balls as
described above, place on an oiled tray and
steam. Makes about 44 pieces.
Soup Stock: Bring the stock water
to boil, add the pork bones, simmer for half an
hour and then strain.
To serve: Just before serving,
bring the stock to boil, add the tripe, heepeow,
cabbage and meatballs. Serve hot.
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