In an earlier post here, I have highlighted the unique features of Corningware Retroflam pans and pots which were launched in the market earlier this month. So today I am gonna cook and serve my dish in one of these pans and delight you with how such a versatile and universal pan can also act as a serve ware which makes lesser cleaning needed and best of it, it’s equally presentable as it would have been even with your costliest dinnerware.
And one very useful benefit to serving your food in the same pan that you have cooked them in, anytime re-heating is needed, all you gotta do is probably shove it over the stove once more and you are all good to enjoy round 2.
With that, I specifically prepared an Eight Treasures Lion Head !! Now don’t be intimidated by the name yeah !! I was taken aback when I read about this dish too, even the old folks at home thought that I was indeed preparing something which resembles a “lion head” and cast doubts on my ability to do it.
They are actually giant size meatballs that is served in a concoction of a very luscious and tasty soup broth made from several Chinese herbs. The dish itself may seem to lack lustre, after all it’s just meatballs together with some herbs. Nothing too colourful or fanciful about the dish to begin with. It’s unlike having bustling red shells of crabs or bright orangey salmon, and neither are there any lovely greens to compliment the dish’s outlook.
But surprisingly, serving it delicately in a Corningware Retroflam pan that comes with an ultra black glossy surface allows the dish to stand out by itself and brightens up an ordinary looking dish immediately. Doesn’t this just helps to whet your appetite further and tempts you to grab one of these “lions” at all costs !! *-*
Coming back to the dish, I also added some salted egg yolks in the centre of these “giants” and make them look like there’s a hidden “gem” within, hence the name Eight Treasures !! Using the Retroflam Corningware pan, I actually placed it in a low braising mode for about 1.5 hours, to allow the meatballs to fully absorb the flavours and essence of the herbal soup and compiled with a mild savoury meatballs, I must say the dish lives up to its name indeed !! *Roars*
Now people often said, the first impression counts, which is of utmost importance when it comes to food in particular. After all, an aesthetically presented dish will tend to fuel one’s craving further. So with Corningware Retroflam series, even an ordinary looking dish like such can help to score extra points for your dish and in turn winning the hearts of whoever you will be serving these awesome food to !
The Corningware Retroflam series comes in 2 shades ~ Red Ruby & Green Emerald and is available at all leading department stores with the below stated promotional prices for the period from July to September 2016 !
30cm Wok Pan with glass lid + FOC 18 cm Saucepan with glass lid – S$169
24cm Casserole with Die cast aluminium lid + FOC 18cm Saucepan with glass lid – S$189
Super Value Full Set (original value of over S$630) – S$379 with 30cm Wok Pan with glass lid, 24cm Casserole with Die cast aluminium lid, 24cm Fry Pan with no lid, FOC 18cm Saucepan with glass lid, FOC Corningware 1L Casserole (Just white design)
And so, it’s time to tuck in !! Enjoy !!
- 650g fresh minced meat (either pork or chicken)
- 6-10 cooked salted egg yolks (depending on how many meatballs you are making and steam the egg yolks to cook them if you are using uncooked ones.)
- 12 water chestnuts, diced
- 3 coriander, diced + some extra for garnishing
- 3 sprigs spring onions, diced + some extra for garnishing
- 5 pcs shitake mushrooms (if you are using dried ones, soak them in water till soft before use.)
- Some corn flour for coating
- Some cooking oil
- Some chilli shreds (for garnishing)
- 2 tbsp light soya sauce
- 1 tbsp sugar
- 1½ tbsp corn flour
- 1 egg
- 5 shallots, diced
- 2 tsp onion powder
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp sesame oil
- 300ml stock (homecooked or store bought. If using store bought which is saltier, please adjust below seasoning accordingly.)
- 8-10 pcs of wong bok cabbage 大白菜
- 2-3 pcs chinese yam 淮山
- 1 tbsp wolfberries
- 4-5 pcs red dates
- 4 pcs dried scallops
- 1½ tbsp oyster sauce
- 1½ tbsp shaoxing wine
- ¾ tsp dark soya sauce
- 25g rock sugar cubes
- ½ tsp pepper
- dash of salt
- 1 tbsp tapioca flour + 3 tbsp water
Mix the minced meat together with the water chestnuts, coriander, spring onions together with all the meatballs marinade ingredients and throw it repeatedly with your hands till it turns very sticky. Leave it for at least 3 hours in the fridge.
Divide the portion into approximately 10 giant meatballs (or if you using only half portion like I do, divide the portion into half and further roll the minced meat into around 6 meatballs.) Flatten each portion slightly and wrap in a salted egg yolk.
Roll the meatballs evenly in some corn flour only right before deep frying.
Heat up some cooking oil till very hot before reducing the heat to low. Add in the corn flour coated meatballs and deep fried till golden brown.
Drain the meatballs and place them on paper towels to soak up the excess oil.
Place the wong bok cabbage in a deep pan and add in the stock, chinese yam, dried scallops, wolfberries and red dates and allow it to simmer till it boils.
Add in the mushrooms and the rest of the seasoning for the soup broth.
Add in the thickening solution.
Add in the meatballs from Step 5. On low heat, allow the soup broth to simmer uncovered for around 1 to 1.5 hours till it is thickened and reduced to ¼ of the broth left. Turn the meatballs occasionally during the simmering.
Garnish with shredded chillies, coriander and spring onions as desired. Serve hot immediately.
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