Saturday, January 14, 2012


This is another auspicious dish which is commonly eaten during the Chinese Lunar New Year 红烧狮子头 also known as 四喜丸子. Love the texture of the meatballs, very firm and springy :D

Reading on Braised Lion Head

Braised Lion Heat with Lotus Root & Mushroom

Recipe adapted from Famous Cuisine
  • 250gm minced pork with fat
  • 60gm lotus roots, finely chopped
  • 20gm dried shrimps, soaked & finely chopped
  • 20gm carrots, finely chopped
seasoning : 1/2 tsp salt, 1 tsp ikan bilis stock powder, 1 tsp light soy sauce, 1/2 tsp sugar, dash of pepper, 2 tbsp tapioca flour
  • 10 fresh shitake mushroom, stalks removed
  • 100gm lotus roots, finely sliced
  • 10 slices carrots
  • 3 slices ginger
  • 3 cloves garlic, minced
sauce (mixed) : 400ml water, 1 tbsp oyster sauce, 1/4 tsp salt, 1/3 tsp sugar, 1/2 tbsp chinese wine, 1 tsp sesame oil, dash of pepper

  1. To make lionhead, combined minced meat, lotus roots, carrots, dried shrimps and seasoning. Knead till a sticky paste form. (throw down the paste several times in between the mixing to achieve a springy meatballs)
  2. Shape into 6 even meat balls and coat lightly with some tapioca flour. Deep fried in hot oil over medium heat until golden brown. Drain well and set aside.
  3. Heat 1 tbsp oil in a wok. Saute ginger & garlic until fragrant. Add mushroom, lotus roots and carrots and stir-fry briefly for 2 mins.
  4. Add in sauce mixture and bring to boil. Add the fried lion head and simmer on low heat for 15mins. Thicken the sauce with some cornstarch water. Serve hot.

1 comment:

Wen said...

This is a very authentic Chinese dish suitable for reunion dinner. Thanks for sharing!

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