Sunday, April 27, 2014

Scotch Egg (Pork Ball with Quail egg) Soup

I got the basic recipe from my Mom, she always made this pork ball soup every Chinese new year eaten by the longevity noodle. I did some improvisation here, by filling it with quail eggs :) Scotch Egg soup my sister said..

It's a really easy and fast recipe. Best eaten with steamed rice and something fried ^^

Pork ball
Yield approx. 20 balls

  • 500g Extra Lean Mince Pork
  • 1 Garlic cloves, chopped
  • 2 Tbsp Soy sauce
  • 2 tsp Plain flour
  • 1 tsp Soy sauce
  • 2-3 Pinches of Salt
  • Dash of Pepper

To make the Pork Ball:
1. Combine all ingredients together and knead with hand until everything is mixed properly
2. Take some of the meat and flattened it
3. Put one quail egg in the middle
4. Seal it with pork meat and shape into balls

The Soup

  • 9.5 cups of Water
  • 3 tsp Chicken Powder
  • 3 tsp Soy sauce
  • 2.5 tsp Salt
  • 1/2 tsp Sugar
  • 1/4 tsp Sesame oil
  • Dash of pepper
  • 1 Large Potato
  • 1 Medium carrot
  • 1 Clove garlic
1. In a small pan, fry the garlic until fragrance and a bit brown. I will use the garlic oil in the soup to create the aromatic base.

2. Put in the potato in the water along with the garlic oil and bring to boil

3. After boiling for 5mins, Put in the pork ball. Season with the soy sauce, salt, pepper and chicken powder. Turn down heat to Medium and cook further for 5-8mins

4. Put in the carrot last as it cooks pretty fast. Simmer further for another 5mins before you tasted the soup if it needs any more salt. Put in the Sesame oil here.

5. Taste and serve! :)

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