Making the Lion's Head the First Time

What's the best way to get some meat lover, usually fall on kids, to have their fibers (and vegetables) non other than - meatballs ?

Well, with a bit of tweak here and there with whatever I have...

Also with a bit toned down due to minimise my mom's allergic reaction, at the same time she accidentally highjacked the minced meat earlier forgetting that I was to make the Lion's Head.

So the recipe isn't 100% the original Lion's Head, but a slight variation for the home.

Before we get it started, why lion's head?? Is there any lion meat in?

Actually it is because the giant size meatball that resembles much of a lion's mane that had landed such a catchy nickname recipe.

It all started.... with the young bamboo...

After watching a really interesting YouTube clip about Meatballs made all around the world by Beryl Shereshewsky, I have decided to check out if this crucial ingredient is found in the grocery, and voila! I was really pleased that I managed to find it for almost 1 USD in price. I was glad that it wasn't too expensive and can be kept and reused a few more times.

I didn't even need to use the whole pack, to have 2 sticks of bamboo is more than enough since this is the first time I tried young bamboo in this manner.

Other base ingredients teaming with (or replacing) the young bamboo

For certain countries, young bamboo might not be the easiest ingredient to be found; so there are other replacement ingredients or better, to team up with the young bamboo, like I decided to go with it) would be diced carrot and diced mushroom. The only difference is that young bamboo is crunchier, while carrot could have melted inside the meatball after all the cooking.

The next good thing is the baby oyster mushrooms could do great too because they are tougher in fiber that will definitely survive the fry and boil process that I will explain later.

The secret Aromatic Water

Other than preparing the base ingredient meatball, the fragrance and taste is very important during marinating; where the Aromatic Water is one of them, other than soy sauce, pepper and salt to taste.

To make around 4 lion's head size pork meatballs, I used:

• 1 clove of garlic

• 1/2 inch size of ginger

• 1 scallion head (around 2 inches size from the head - leave the greens for the broth)
  (scallion = spring onion)

• 1 tbsp of corn starch

• 1/4 cup of water

Replacement Ingredient

Other than using 1 teaspoon of Sichuan peppercorn for the aromatic water, I have decided to replace it with Indian mix spice as it has lesser spice for my elderly parents, and it turned out equally nice.

Instead of using 1 teaspoon of Sichuan peppercorn, I used 1/2 teaspoon of Indian mix spice instead.

Blending it all together for around 30 seconds or until fine and sift through for the water.
(I used the scrap for the broth by placing it into an empty teabag)

The rest of the meat marinating ingredient

• 1/2 tbsp oyster sauce (vegetarian / chicken stock as well)

• 1/2 tbsp soy sauce

• 2 tbsp corn starch

• a pinch of salt

• 1 teaspoon of sugar (or to taste)

• 1/4 teaspoon of pepper (or to taste)

• 1/2 tbsp vegetable oil (if the meat is too lean)

(1 egg can also be added in if the meat feels dry during mixing)

The Mixing of the meat

The meat and its marinating ingredient was mixed thoroughly, before scooping up the meat and throwing the meat into the bowl again several times (around 10 times) to create a bouncy feel.

Once the meat is "tenderized and bouncy", I mixed the meat with the diced young bamboo, carrot and mushroom together, before adding some part of the aromatic water in just enough that the mixed meat has a solid but not sloppy consistency.

Then I let the meat set in the fridge while the broth is prepared.

The Broth

The broth needs to be done in advance because the moment the meatballs are 1/2 cooked later, it needs to go straight into the broth for continuous simmering. So while the meat is resting in the fridge, it is the best time preparing the broth.

The base ingredients that needs to be fragranced with oil are these important ingredients. If these are not being stir fried briefly with oil to get the aroma out, the broth will taste a little too light.

The rest of the brewing broth is the 1/4 cup Chinese Cooking Wine and Spring onion.

For those who doesn't like alcoholic ingredient in the cooking (especially for kids, although the cooking would have taken out all the alcohol), vinegar can be replaced, but it must be watered down another 50% as vinegar is stronger in taste and kids might not like it.

The rest of the ingredient for the broth is:

• 2.5 tbsp soy sauce

• The remaining of the aromatic water (if any)

• The teabag of the aromatic water scrap (optional)

• 1.5 tbsp of sugar (I used monk-fruit sugar to reduce calories)

• 1 teaspoon Dark soy sauce (optional)

• 1/2 tbsp of Sichuan peppercorns (optional)

• 2.5 cups of plain water

When the base ingredients fried to get the aroma infused into the oil is just so therapeutic. The whole kitchen was already so fragrant when this happens.

Once that is enough fragrant (not burnt), pour in the soy sauce, water, and all the other ingredients and bring it to a boil for 10 minutes.

While the broth starts boiling, I have already made fist size meatballs around 2-inch diameter and place it in the air-fryer; and while shaping it, I threw the meatball to-and-fro on my wet hands 2 to 3 more times just to shape that firm consistency.

Once that is in, 180 deg C (356 F) for 5 minutes were set and another 3 minutes of 200 deg C (around 400 F) just to make it golden brown

I didn't fry it too brown because dad was having a bit of dry throat the night before, and too browned meatballs may not be a good idea.

Once they are done frying, gently place them into the broth and then simmer in medium low heat for 30-40 minutes, then it is ready to be served.

Because I didn't have bok choy with me and I had a little more mushrooms, I blanched some cabbage and fresh cut red watercress salad (that is good for the lungs) for the greens.

How did it taste?

The consistency is tender and after 45 minutes of simmering the taste from the broth would have sipped into the meatball as well. So even without the broth and just the meatball with rice and vegetables, it is already super tasty for enjoyment!

What if I don't eat pork? Is there a halal version?

Well technically chicken meat would be the next best thing, but probably an additional egg is needed to be added in.

I am not certain will beef do the trick, but perhaps the fatty beef / fatty lamb minced meat might do the trick.

If you would like to see the original video that introduced how it is made, you can view it here.