Making Fish Balls

Ingredients for Making Fish Balls: 1 Spanish Mackeral (about 600gm) Solution A: 1 tbsp water + 1/2 tsp salt Solution B: 100ml water 1 tsp salt a dash of pepper 1 tbsp cornflour Method: 1. Clean fish, wipe dry and fillet with a sharp knife. 2. Scrape out the flesh from the skin and bones with a metal spoon. 3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time. 4. Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring. 5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy. 6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls. 7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave fish balls to soak in salt water for 1/2 hour. Ingredients For Soup: Bones and skin of fish Fish balls 1500ml water

1 small head Iceburg lettuce 1 stalk spring onion, shredded 1 tbsp preserved radish tong choi Seasoning: 1 tsp salt 2 tsp light soya sauce Method: 1. Pan-fry the fish bones and skin till golden brown. 2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour. 3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste. 4. Add tong choi and shredded lettuce. Sprinkle with shredded spring onions.

Are you aware that store bought fishballs are full of preservatives, flour and lots of MSG? In order for a fish product to remain fresh, I suppose the manufacturers have to put some artificial stuffs to make it last long without turning fishy.

I always discourage grandparents (from the old skool) not to feed their grandchildren fishballs because it has almost no nutritional values but instead lots of salt, MSG and preservatives. Moreover, fishballs are choking hazards so always cut them into small pieces before giving it to children. However, making our own fishballs at home is not only easy, it is fun. More like playing playdoughs. What you need is a slab of fresh fish fillets. The easiest fish to use is mackerel or ikan tenggiri. It has no fishy smell (bau hanyir) and we can easily buy them in big slabs. Otherwise, if you go to wet markets, you can ask the fish mongers for the best fish to make fish balls. Above is a slab of about 300 grams very fresh tenggiri fish.

You need a ceramic Chinese soup spoon or any blunt spoon to scrap off the flesh of the fish. Make a little bowl of water flavoured with half a teaspoon of salt and pepper. About four tablespoons will do for 300 grams of fish. Using the spoon, scrap off the flesh. I had asked the fishmonger to remove the bones so what I have is just flesh and skin. The purpose of scrapping the flesh off is because in there, there are still tough ligaments and I suppose muscles.

This is the flesh scrapped from the slab of fish. Now, just add two tablespoons of cornflour and that bowl of water and mince the flesh in a food processor. If you do not have a food processor, just chopped them with your cleaver. Then, only add the flour and water. Here comes the fun part, doink doink.. To make fish balls springy and full of doink doink, put the blob of minced fish meat into a large bowl. Get another bowl of water on standby. When our palms are wet, the fish flesh will not stick to our palms, making it easier to handle. Take that blob of mushy stuff and throw it against your bowls side. Keep doing it, slapping and hitting the blob until it is shiny and firm. Keep wetting your palms if you have to. Now that you have the fish paste.

You can roll them into marble sizes balls and drop it into your soup You can spread it on soyabean skin (available in supermarkets dry foods section) and deep fry them You can stuff these into vegetables like okra, bitter gourd and taufoo pok to make yong tau foo The possibilities are endless

Chapati

Resipi asal dari pek tepung atta keluaran Alagappa's.. Created on : 17-02-2011

Bahan-bahan ( 2-3 orang )

225 gm tepung atta 1 sudu besar minyak sapi 125 ml air suam Secubit garam Sedikit minyak sapi, untuk dilenser pada chapati Sedikit tepung atta, untuk proses mencanai

Cara-cara
1. Masukkan tepung atta, minyak sapi dan garam ke dalam mangkuk. 2. Tuang sedikit demi sedikit air suam sambil menguli sehingga menjadi doh. Uli doh selama beberapa minit. 3. Masukkan doh ke dalam mangkuk dan tutup dengan sehelai kain basah/lembab dan biarkan selama 30 minit. 4. Bahagikan doh kepada beberapa bebola kecil. 5. Tabur sedikit tepung atta di atas papan pencanai dan canai nipis setiap bebola kecil. 6. Panaskan kuali. Letak sekeping doh. Apabila doh telah bertukar warna dan mula kembung di beberapa bahagian, terbalikkan. 7. Selepas beberapa ketika, terbalikkan sekali lagi. Tekan perlahan-lahan bahagian yang kembung pada chapati menggunakan sudip/spatula (boleh nampak bahagian lain akan kembung juga). 8. Terbalikkan roti sekali lagi. Bila dah masak, lenserkan permukaan atas roti dengan sedikit minyak sapi. 9. Angkat dan letakkan di dalam bekas bertutup yang telah dialas dengan paper towel. Pastikan bekas sentiasa ditutup kerana wap yang terhasil akan membuatkan chapati lembut. 10. Hidangkan dengan kari atau kuah kegemaran a