- 250 gr minced pork or chicken
- 60 ml water
- 100 to 120 gr flour (and a bit more for coating)
- 1 egg
- 1 cm ginger
- 70 gr jicama or mexican turnip
- 40 gr onion
- 1 stick of celery
- 1 spring onion
- 25 ml oyster sauce
- ¼ tsp pepper
- sinangag rice
- 300 ml water
- 2 cm ginger
- 2 tbsp sugar
- 30 ml oyster sauce
- 2 tsp cornstarch
- 2 tsp water
Beat the egg. Chop jicama, onion, celery and spring onion. Grate ginger.
Mix flour and water, and mix it with meat, egg, ginger, jicama, onion, celery, spring onion, oyster sauce, pepper and salt.
Shape the meatballs and fry them in a pan with oil on medium heat until they are golden and cooked inside. Remove them from the pan and set them hot aside. Cover them.
Grate ginger. Dissolve the cornstarch with 2 tablespoons of water. Mix, in a pot, ginger and cornstarch along with the remaining ingredients of the sauce and let them cook until the sauce thickens (around 5 minutes). Then, strain it.
Serve the sauce over the meatballs and accompany them with sinangag rice.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.