Healthy Kitchen Smells Fresh

September 16, 2009

Asian Chicken Meat Balls

Filed under: Allergy Free, Asians, Cooking, Gluten-Free, Malaysians, Savories, Side Dishes, Snacks — nshahida @ 10:58 pm

Meat Balls

This is definitely my comfort food, one of the kinds. I love this chicken meat ball recipe, very Asian-y and of course healthy. This recipe was created in order to fulfill  my crave toward a good chicken ball, the one that suits my taste buds and diet. I didn’t want to throw this and that and end up with unpleasant flavorless chicken balls. So there I went, scanning my kitchen pantry and some pondering I did . I knew I wanted to go differently this time – ginger and cardamom were in my head. Grated carrot as the add in to boost up my fiber intake, since I love veggies…why not!

The ending was a surprise in delightfulness to me,  at least.. with punch of bright gingery flavor and hints of  cardamom, the meat itself so moist, flavorful and light , absolutely what I after for, perfecto Alhamdulillah!. This is a keeper. A plus, this recipe is kids friendly, too, cause you can hide the vegetables in the meat while they enjoying it without noticing. My 18 month toddler loves it.

How do we serve it? Enjoy it as snack, or to go with salad or along with pasta or rice.  Oh..I have an idea.. how about sandwich it! What do you think?

The Ingredients

Asian Chicken Meat Balls ( Makes 8-12 medium size balls)

It really is the ginger that makes this recipe an Asian flare but If you do not like ginger and cardamom at all, create you own by omitting or replacing  any of your favorite spices or herbs  such as cinnamon, chopped parsley , oregano and the like. The key is be moderate in adding spices or herbs so it will not be overpowering.

Ingredients:

  • 1 lbs (about 2 Cups) minced chicken breast, if the meat is too wet, squeeze the juice slightly
  • ¾ cup grated carrots , the juice slightly squeezed ( about ¼ cup juice is obtained, set aside for other use.)
  • 1 teaspoon grated fresh ginger
  • 2-3 Tablespoons finely chopped scallions or green onion
  • 1 Tablespoon finely chopped cilantro (optional)
  • ½ teaspoon cardamom powder
  • 1 teaspoon white pepper powder ( add more for more heat)
  • 1/2 teaspoon salt
  • 2 Tablespoons cornstarch ( or all purpose flour)

Methods:

1- Toss everything together in a medium mixing bowl. Lightly mix them to well combined. Scoop out a tablespoon of the mixture, form into a ball to makesure the mixture is easy to handle, if it crumbles.. add 1 teaspoon of the carrot juice or if it’s too wet and fall apart.. add 1 teaspoon cornstarch at a time until the mixture is easy to form. Cover the bowl and let it sit in the refrigerator for at least 30 minutes.

2- Scoop out 1 tablespoon of the meat mixture. Lightly roll it into a ball. ( be careful not to squeeze it or pack it up too much otherwise the chicken ball will lose it’s moist and tough in texture.. really.. we do not want that.) Place it on a big plate or baking sheet. Repeat the same thing with the remaining. You will finally get 8-12 balls depending on size actually.

3- Heat a medium pan or cast iron. Drizzle with 1 Tablespoon canola oil ( do this each batch). Let the oil heated.

4- Place 3-4 balls each batch on the heated pan. ( Do not overcrowd the pan if you want them seared well and not overcooked.) Let them cooked for 4-5 minutes , no more than that. Turn them over , and let cook on the other side for another 3-4 minutes. Remove from the heat and repeat step 3 with the remaining batch.

5- Serve while it still warm.

 I served my chicken meat balls along with rice porridge

I served my chicken meat balls along with rice porridge

Storing: If you have some leftovers, place them in a dry and clean Ziploc bag or container and sit up to a week in the refrigerator or 2-3 weeks (approximately) in the freezer.

Notes:

1- Why we do not want to over cook them? To keep the meat tender , moist , sweet and flavorful.

2- If somehow you happen to notice your meat is undercooked, place it back on the pan, let cook for 1-2 minutes.

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Lemon Curd

Filed under: Bakings, Cakes, Desserts, Snacks — nshahida @ 8:36 pm

Lemon Curd

Lemon curd is somewhat a bright citrusy yellow custard . To make this lemon curd needs some large amount of lemons and egg yolks, that’s why we call it custard.. the more yolks we add.. the more creamier it gets. No.. no milk required but butter. You can’t really think about health and diet for while if you want to indulge this. Should we consider skipping dinner just for this luscious custard? Hmm.. I sure would!

Lemon curd can be served as a topping to your dessert.. cheesecake like I did from the previous post, doughnut, may be cookies , cakes or anything you desire. According to Lori Longbotham, “ this spread is very popular in Great Britain, where it is eaten on toasted bread or cake, on scones fresh out of the oven, in tart fillings, and in triffle.”

Lemon Curd

Adaptation:Lori Longbotham , Luscious Lemon Dessert

Ingredients:

½ cup ( 1 stick) unsalted butter

¾ cup sugar

½ cup fresh lemon juice

3 Tablespoons finely grated lemon zest

Pinch of salt ( if using salted butter, please skip this)

6 large egg yolks

Methods:

1- Melt the butter in a heavy medium saucepan over medium-low heat.

2- Remove the pan from the heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the yolks until smooth.

3- Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.

4- Immediately pour the lemon curd through a strainer into a bowl. Let cool to room temperature, whisking occasionally, refrigerate, covered, until ready to serve.

Storing: If not using immediately, store in a dry and clean glass jar or plastic container . Refrigerate up to a month and up to 3 months in the freezer.

Note:If somehow your lemon curd gets unspreadable, warm on the stove on low heat or microwave it just until just smooth and slightly warm again.

Lemon Curd on top of my cheesecake

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