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Fusion confusion

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01 / Original postFusion confusionKoko · 29 May 2007 02 / This pagePosts 1–10Page 1 of 1 · chronological order 03 / Latest replyPost #10Becca · 29 May 2007

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General fitness, health and nutrition
Published
29 May 2007
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29 May 2007
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Koko
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  1. Original post
    Koko
    Archived post
    #1

    I had some mustgovians in the fridge.
    Ground beef, spring onion, cabbage and celery.
    I wanted to make some kind of a stir fry but didn't want to add just
    plain ol' ground beef so I made Asian flavored meatballs. I added soy
    sauce, garlic and a bit of ginger to the meatballs, cooked them off in
    a little bit of olive oil. When they were close to being done I set
    them aside along with their juices.
    http://i19.tinypic.com/53jk109.jpg

    To the cabbage I added the celery, onion and some sugar snap peas.
    I stir fried that with some garlic, ginger and a few sprinkles of
    sesame oil. I could have added a touch more of that.
    http://i8.tinypic.com/4q3wyro.jpg

    Earlier I steamed some broccoli so after the veggies were close to
    being done I added some broccoli along with some mushroom flavored soy
    sauce, white wine and the meatballs and their juices.
    http://i15.tinypic.com/62gkpc7.jpg

    Served over yesterdays jasmine rice. It was gooood.
    http://i10.tinypic.com/63vsegj.jpg

    I've never seen meatballs in Asian cuisine but it worked for me.

    Koko
    ---
    Moving from
    http://kokoscorner.blogspot.com
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    "There is no love more sincere than the love of food"
    George Bernard Shaw

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  2. Steve Wertz
    Archived post
    #2
    Koko said:

    I've never seen meatballs in Asian cuisine but it worked for me.

    I do a Vietanmese sausage that sometimes made into meatballs.
    Beef + pork, lemongrass, shallot, ginger, garlic, fish sauce,
    sugar, white pepper, and corn starch.

    The resulting mix can be wrapped in banana leaves, perilla
    leaves, or stuffed into squid and grilled. You can use them in
    fresh rice paper rolls or just dunked into nuoc cham or mam nem.

    The fancier meatballs may use some ground shrimp or even crab
    meat in addition to the pork (and beef).

    -sw

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  3. Email address hidden
    Archived post
    #3
    Koko said:

    I had some mustgovians in the fridge.
    Ground beef, spring onion, cabbage and celery.

    Mustgovians? Que?

    Quoted message said:

    I've never seen meatballs in Asian cuisine but it worked for me.


    Nice pix. The meatballs look like they're in a skillet I own. But I
    assume you've not been cooking in my kitchen. The photo of the
    veggies is lovely to my eyes.

    I've had meatballs in shiso leaves in a Vietnamese place in Houston.
    Strange, but tasty.

    modom

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  4. Koko
    Archived post
    #4
    Steve Wertz said:
    Koko said:

    I've never seen meatballs in Asian cuisine but it worked for me.

    I do a Vietanmese sausage that sometimes made into meatballs.
    Beef + pork, lemongrass, shallot, ginger, garlic, fish sauce,
    sugar, white pepper, and corn starch.

    The resulting mix can be wrapped in banana leaves, perilla
    leaves, or stuffed into squid and grilled. You can use them in
    fresh rice paper rolls or just dunked into nuoc cham or mam nem.

    The fancier meatballs may use some ground shrimp or even crab
    meat in addition to the pork (and beef).

    -sw


    Great, thank you I'll do that.

    Koko
    ---
    Moving from
    http://kokoscorner.blogspot.com
    to
    http://www.kokoscorner.typepad.com

    "There is no love more sincere than the love of food"
    George Bernard Shaw

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  5. Koko
    Archived post
    #5
    Quoted message said:
    Koko said:

    I had some mustgovians in the fridge.
    Ground beef, spring onion, cabbage and celery.

    Mustgovians? Que?

    Las verdugas

    Quoted message said:


    Quoted message said:

    I've never seen meatballs in Asian cuisine but it worked for me.


    Nice pix. The meatballs look like they're in a skillet I own. But I
    assume you've not been cooking in my kitchen.

    checked your cupboard lately? <veg>

    Quoted message said:

    The photo of the veggies is lovely to my eyes.

    Thank you

    Quoted message said:

    I've had meatballs in shiso leaves in a Vietnamese place in Houston.
    Strange, but tasty.

    modom


    Dang, and here I thought I was on the cutting edge.

    Koko
    ---
    Moving from
    http://kokoscorner.blogspot.com
    to
    http://www.kokoscorner.typepad.com

    "There is no love more sincere than the love of food"
    George Bernard Shaw

    Report
  6. Steve Pope
    Archived post
    #6
    Koko said:

    I've never seen meatballs in Asian cuisine but it worked for me.

    Aren't meatballs a fairly standard dim-sum item?

    Steve

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  7. Christine Dabney
    Archived post
    #7

    On Tue, 29 May 2007 03:00:31 +0000 (UTC), [email hidden]

    (Steve Pope) said:
    Koko said:

    I've never seen meatballs in Asian cuisine but it worked for me.

    Aren't meatballs a fairly standard dim-sum item?

    Steve

    I think so.

    And aren't there some called "lion's mane" meatballs, or the porcupine
    ones? I think the lion's mane ones have noodles in them, and the
    others have rice in them.

    Or maybe I am thinking of something else...

    Christine

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  8. Mark P. Nelson
    Archived post
    #8

    Koko wrote in news:[email hidden]:

    Quoted message said:


    I've never seen meatballs in Asian cuisine but it worked for me.

    Seems to me that meatballs are a standard item in the Vietnamese noodle
    soup Pho---sometimes lovely and tender, sometimes a bit gristly, but
    usually really good.

    Mark.

    --
    While I'll admit that anyone can make a mistake once, to go on making
    the same lethal errors century after century seems to me nothing short
    of deliberate.--V.

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  9. Victor Sack
    Archived post
    #9
    Koko said:

    Served over yesterdays jasmine rice. It was gooood.
    http://i10.tinypic.com/63vsegj.jpg

    Looks very nice!

    With that cabbage and ground meat you could have tried to made something
    like the Chinese shi zi tou (lion's head), meatballs wrapped in cabbage
    leaves which are supposed to resemble lion's mane. It is actually bok
    choi that is often used and the meat is pork. East European dove (as in
    golubtsy, golabki, holubky) crossed with the Chinese lion, eh...

    Quoted message said:

    I've never seen meatballs in Asian cuisine but it worked for me.

    There are quite a few, even if it is just East Asia, as somehow you seem
    to imply (you will find a whole lot of meatballs in Central Asia). Look
    for gong wan (Chinese), niku-dango (Japanese), thit vien and nem nuong
    (Vietnamese), or baso (Indonesian/Malaysian). These are more or less
    generic and actual dishes with meatballs may be called differently.

    Victor

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  10. Becca
    Archived post
    #10
    Mark P. Nelson said:

    Seems to me that meatballs are a standard item in the Vietnamese noodle
    soup Pho---sometimes lovely and tender, sometimes a bit gristly, but
    usually really good.

    Mark.

    The Vietnamese meatballs taste a little spongy, to me. Tonight I am
    making pho and spring rolls. I can not get enough pho, lately.

    Becca

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