Jeepney Press / Chris Yokoyama

KUSINA by Chhris Yokoyama

Easy and delicious, seasonal recipes

Happy New Year 2022 mga kababayan ko! It’s usual for us Filipinos to make new promises and new beginnings especially making New Year’s resolutions that will help us achieve our goals. We start a year with a lot of positivity, good energy and good vibes. Sige lang, andar lang and never give up as I am always reminding myself that there is always another day to diet, LOL!

Now, let’s start the year cooking something easy, healthy and classy. Hindi ka mauumay. Steamed Meatballs

Ingredients

1. 800 grams mixed ground beef and pork (ground chicken will do) 2. 2 tbsp nely chopped ginger 3. 2 garlic cloves, nely grated 4. ¼ cup nely chopped coriander, plus extra to serve 5. 2 tbsp soy sauce 6. 2 tbsp Chinese Shaoxing cooking wine (optional) 7. 2 tbsp beef stock (chicken stock okay) 8. 1 egg 9. 1 tsp sea salt 10. 1 tsp sugar

Steps

Photo by Chris Yokoyama

Photo by Chris Yokoyama

1. Put all the ingredients 1~10 in a bowl then mix vigorously. Take small handfuls of the mixture and slap them against the side of the bowl and mix well.

2. Take 2 heaped tablespoons of the mixture and roll it into a meatball shape. Repeat until the mixture is nished. Place the meatballs onto a large plate that will t inside a large deep-sided pan with a lid. You might need to do two plates and steam them one after the other if your meatballs won’t all t on one plate.

3. If you have a steamer much better but if you don’t have it, let’s improvise. Fill the pan halfway full with water and set it over high heat. Use a large piece of foil to form a coil that is just higher than the water level. When the water starts to steam, place the plate on top of the foil trivet. Cover with a lid and steam for 8-10 minutes or until the meatballs are cooked through. Garnish with extra coriander leaves and serve.

NOTE: – To test if the meatballs are cooked, insert a metal skewer into the center of a meatball for a couple of seconds and then touch it with your top lip. If the skewer is warm, the meatball is cooked through.

Photo by Chris Yokoyama

Chris Yokoyama

Jeepney Press