Ingredients:
250g (8 oz) lean beef
¾ teaspoon bicarbonate of soda (optional)
30g (1 oz) pork fat
2 teaspoons finely chopped fresh coriander
250g (8 oz) fresh watercress leaves
Seasoning:
½ teaspoon salt
2 teaspoon m. s. g. (optional)
2 teaspoons sugar
¼ teaspoon ground black pepper
1 tablespoon light soy sauce
½ teaspoon sesame oil (optional)
¼ cup (2 fl oz) water
2 tablespoons cornflour (cornstarch)
Chop beef in food processor or mince (grind) very finely. Add bicarbonate of soda, if used, and ¼ cup (2 fl oz) of cold water and mix thoroughly. Cover and refrigerate for 4 hours. Place fork fat in saucepan or wok and add ½ cup (4 fl oz) of water. Simmer, covered, until fat is transparent, then remove and cut into very small dice. Mix with beef, adding coriander and seasonings. Work until thoroughly blended and smooth. Gather meat into hand and throw repeatedly against side of mixing bowl. Or place in food processor and mix with dough blending blade for 1 minute. Return to refrigerator for at least 1 hour. Place watercress in dish. Form meat into 12 balls and place on watercress. Set dish on a rack and steam over rapidly boiling water for about 8 minutes. Serve hot.
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