Sunday, August 8, 2010

Steamed Meatball and Nagaimo


I tweak the previous Shrimp Ball Tofu recipe into this Steamed Meatball and Nagaimo. I replaced the shrimp ball with mushroom meatballs and tofu with nagaimo. For the food presentation wise, I made some changes as well. Instead of using goji berries to bring out the color of the dish, I substituted with grated carrot this time.

Why Nagaimo? Because I'm so impressed by a cooking show that the chef uses Nagaimo in her healthy Chinese cuisine. She promotes the healthy benefits of eating raw and steamed nagaimo. That's where I learned to use Nagaimo in our daily diet.

Steamed Meatball and Nagaimo is not only low in calories, but it's high in Protein and minerals. Hence, it's a healthy dish to prepare at home.


I don't have exact measurement for this recipe, but I'll share roughly on the steps. First, the minced pork is marinated with soy sauce, oyster sauce, sesame oil, chopped mushroom and corn flour and store in the fridge for at least 30 minutes. Next, peel the Nagaimo and cut into 2cm thickness cylinder. Arrange the Nagaimo on a heat-proof plate. Then, arrange the marinade pork into balls and place on top of Nagaimo. Top the meatballs with grated carrot. Steam over high flame for 8 minutes.

17 comments:

Joanne said...

How out of the ordinary! I love finding new takes on meatballs.

Stella said...

Nagaimo! I need to look into that. It looks neat, and altogether with meat balls-delicious!

the lacquer spoon said...

The presentation is so beautiful as always! Love the texture of nagaimo :)

Little Inbox said...

Joanne, that's the method to try out the new combination and to work out a new taste. :)

Stella, not sure if you can get Nagaimo at your place there?

the lacquer spoon, thanks. There are people who can't accept the taste and texture of Nagaimo.

Duckie said...

sure looks yummy =)

Elin said...

Nagaimo! This is so healthy. I want to try this out. I guess it must be tasty and flavorful with the marinated mince as toppings. Creative dish ! Thanks for sharing this :)

Big Boys Oven said...

wow nice way to steam those meatball! :)

Big Boys Oven said...

how about replacing the nagaimo with scallops or even beancurd?

Little Inbox said...

Duckie, thanks.

Elin, it is tastier with egg tofu. I hope you'll like it.

BBO. I've tried tried it with egg tofu earlier. Scallop? Yes, it's a great idea!

Mary said...

It is a lovely dish and a really new way to serve meatballs. I hope you are having a great day. Blessings...Mary

tigerfish said...

I will try this out too!Love steaming!

noobcook said...

such a neat idea! I'm gonna try it too :D

Mei Teng said...

Reminds me of fish paste shaped like little balls and steamed on top of tofu. Presented in a similar way like your dish here.

xin said...

i really love the presentation of this. And your spirit of cooking! salute!

Little Inbox said...

Mary, thanks. You too, have a nice day!

tigerfish, me too. Steaming is the most easy way.

noobcook, I hope you like it too. Personally, I prefer egg tofu than this. But nutrition wise, this is better.

Mei Teng, Oh I see. Now I remember it. :)

xin, thanks. :D Cooking needs passion.

Kathryn said...

Those meatballs look so tasty! I recently made sweet and sour meatballs for a hawaiian party- you can find the recipe here: http://www.chewonthatblog.com/2010/08/16/sweet-n-sour-hawaiian-meatballs/

dining room tables said...

This is a nice way to serve meatballs.I love the presentation.

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