Foodie

Thursday, October 06, 2005

Bouncy Beef Balls



These beef balls are crunchy and bouncy but somehow i prefer the pork balls which are tastier. It could be the cuts of beef that determines the flavor. Any how, i do not have to buy those frozen beef balls which are pretty expensive. For information, here is a picture of Accord and according to the literature at the back of the pack 'Accord is a blend of special phosphates which bind and emulsify comminuted meat. Hence it can retain moisture, flavor and juiciness of the meat protein. When cooked, Accord makes the meat emulsion softer with better adhesion and less tendency to render out Accord is suitable for making sausages, meat balls and meat loaves.' Ingredients: Pyrophosphate and Potassium Phosphate.


Ingredients:
2 lbs lean beef
4 tbsp fish sauce
1 tsp salt
1 tbsp sugar
1 tbsp oil
4 tbsp cornflour
2 1/2 tsp baking powder
1/2 tsp Accord
1/3 cup water
1 tsp white pepper freshly grind


Method:

1. Wash and pat dry meat, cut to smaller pieces.
2. Mince in a food processor till it becomes a paste. Add a tablespoon of water at a time, to ensure smooth blend (not to much) If food processor is not heavy duty, try divide it in 2 portion.
3. Mix other ingredients together to liquid (except pepper).
4. Transfer meat paste to cake mixer and using paddle, beat at high speed.
5. Pour liquid mixture to mince meat and beat till well blended.
6. Cover meat with clink wrapand leave in the frezzer for 30 minutes.
7. Boil lots of water in deep pot or wok. Take out meat from freezer, add pepper, stir well.
8. When the water comes to a boil, turn off the heat.
9. Use one hand to hold some meat , form balls by pushing through thumb and index finger. Use a wet spoon to scoop and drop it in the hot water Continue until almost full in pot/wok (leave enough room forballs to float).(Balance of meat is to be put back into freezer until ready to make into balls)
10. Turn on the fire and simmer slowly. When the balls start to float, let them cook further for few more second (cooked balls should not be pink inside). Remove and let them cool in cold water.
10. Bring the water back to the boil and repeat with the remaining meat.

Serves

25 comments:

Anonymous said...

lily,
what's accord?

*TT

Eternity said...

hi lily. your blog makes me so hungry! love your site! =)

lilyng said...

tt

Accord is a blend of special phosphates- sodium pyrophosphate and potassium phosphate. the company is LOBO. will take a pic and post.

Fortune said...

The beef balls looks good. Wonder can it be used for fish ball too? Have you eaten Thai Sausage before? Wonder whether anyone has the recipe. It looks like those Singapore chinese Sausage and it is very lean and chewy. A friend of mine bought me a packet from Los Angeles Little Bangkok. I am dying for something like that but cannot find.

lilyng said...

Fortune

I am very sorry i could not help you out with the type of sausages you mentioned. A dear friend in Singapore too was trying to make the red type of sausage. She has difficulty getting the casing and using the fresh intestines is too tedious. If you are interested and i hope is the same kind, i will try and get recipe for you

Anonymous said...

lily,

I am trying to make those meatballs but can't seem to find those accord anywhere. I've even try searching it on the web. Is there anything that can be use in replace of the accord?

lilyng said...

hi

you can omit accord if you cannot find them, the meat balls will be tastier with it but the bounciness is how you beat the meat

Anonymous said...

Hi Lily,
Do you have fishball recipi?
thanks,
jiun

Anonymous said...

Hi Lily,
Can you show me how to make QQ fishball?
Thanks,
Jiun

lilyng said...

juin

how to make fishballs is here http://lilyng2000.blogspot.com/2006/05/yeong-tofu.html

Anonymous said...

Lily,

Not to alarm you (& I know this post is an old one... but potassium pyrophosphate is a known carcinogen.

lilyng said...

anonymous

thanks for the info

Siew Chin said...

Hi Lily, your recipes are just great. I am a fan of yours now. I have sent your link to my family & friends. Hopefully, I can use some of your recipes one of these days.

saqib said...

HI -LILYNG.IT IS FOR SO MANY YEARS THAT I HAVE BEEN SEARCHING FOR BOUNCY MEAT BALLS AND FINALLY I GOT IT FROM YOUR WEB SITE.I AM FROM KASHMIR INDIA WHERE WE MAKE THESE BALLS BY POUNDING MEAT ON THE STONE BY A MALLAT.I WILL BE HIGHLY OBLIGED IF YOU WILL PLEASE TELL ME BY WHICH MACHINE U MADE THE MEAT PASTE.THIS IS DISH NO.1 IN KASHMIR BUT TIME CONSUMING.shabir thanks

chrysseng said...

hi aunty lily,
i'm a fan of this flog and thanks for sharing lots of great recipe and tips with us. and since i'm at this page, i wish to share info about 'accord'.

dear lily wai sek hong's fans,
if not mistaken, 'accord' is called 'nga siu' in cantonese (the only chinese dialect i speak, so mandarin speakers, sorry!).. anyway, (unless it's control by your govt)this 'nga siu' can easily be purchased from any 'chinese medicine hall' where you buy those chinese herbs. it can be purchased in small quantity too..

i'm in Kuala Lumpur, somehow i only managed to get crystallized 'nga siu' (it really looks like 'meth' duh! hahha); but i grind it to powder form for easier consumption.

another tips for bouncier meat ball is to soak the freshly formed (raw) meat ball in salt water for an hour before bringing to boil. this step will not only produced bouncier balls but also making it 'harder' and 'tighter'. but beware of the amount of salt you used, you may wants to put less in the mixture..

lilyng said...

chrysseng

i don't know what Pyrophosphate and Potassium Phosphate is called in chinese but you can read about it from this link
http://www.foodadditives.org/phosphates/phosphates_used_in_food.html

I have always thought that 'nga sui' is saltpetre

Angie said...

Hi Lily,

I use the red tin Royal brand baking powder to replace the Accord and the result is great. I guess it is because part of it contains the same ingredients as Accord. I use 1 teaspoon of baking for every 500g of meat.

lilyng said...

angie

thank you for the tip. it is good to know that baking powder works.

Lilian said...

Hi, i was just wondering could you make the mixture ahead of time instead of 30 mins and then only cook them later? So that means still 30 mins in the freezer but the marination and adding of baking powder is done earlier. Would this affect the texture of the balls?
Read somewhere that baking powder loses its effect the longer it sits.

lilyng said...

lilian

it is ok to leave in the freezer longer but make sure that it is not hard frozen when you process otherwise you will damage your food processor.

lilian said...

hi lily, sorry but i think i meant can u add the seasonings and baking powder to the meat 1 day ahead and then the next day leave it in the freezer for 30 mins before cooking? I read that baking powder loses its effectiveness over time so maybe the balls wouldn't be so bouncy if it was left overnight in the fridge?

lilyng said...

lilian

baking powder or baking soda are not used as a leavener but for their alkali effect to the meat, so it is ok.

lilian said...

What is a leavener?

lilyng said...

lilian

leaveners like baking powder or baking soda, are used to make cakes airy and light

Tammy said...

I just finished making the meatballs... I got meatballs with excellent taste and texture! What I did differently was simply adding 6 ice cubes instead of water when mincing the meat in d food processor and put the dough in d fridge instead of the freezer for a short time, while waiting for the water to come to boil. I also used half the amount of the cornstarch. Thanks for the recipe

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