tag:blogger.com,1999:blog-21839762.post4360920866190012266..comments2024-03-02T23:09:55.577+13:00Comments on The Waitakere Redneck's Kitchen: Chu Yoke Yuen ~ Bouncy Pork BallsJimhttp://www.blogger.com/profile/05662794902701078919noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-21839762.post-49425935226681997242016-01-26T04:45:14.925+13:002016-01-26T04:45:14.925+13:00Hi Sinner, I've found that the previous commen...Hi Sinner, I've found that the previous comments praised your video demonstration. I tried to click on the video link but it's no longer there. Can you kindly link your video so I can have an idea how's it being done generally? Thanks in advance! Jason 俊维https://www.blogger.com/profile/09126762539093849157noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-56421179647861685362015-09-06T20:54:12.498+12:002015-09-06T20:54:12.498+12:00Can I substitute pork with chicken? Can I substitute pork with chicken? nmhttps://www.blogger.com/profile/08212771528744147256noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-54525708729304415862015-05-13T17:55:31.619+12:002015-05-13T17:55:31.619+12:00Hi Sinner,
What is the purpose of baking powder i...Hi Sinner,<br /><br />What is the purpose of baking powder in this recipe? Have you tried making the Chu Yoke Yuen WITHOUT the baking powder addition?<br /><br />I'm making for a friend who's sick so that she has frozen but good & natural food in her freezer to draw upon. Hence, wondering if omitting the baking powder would affect the recipe much.<br /><br />Thank you.<br />RynzUnknownhttps://www.blogger.com/profile/10273114002028966684noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-42397361872606695852014-12-31T22:45:37.405+13:002014-12-31T22:45:37.405+13:00Hi Sinner,
I want to try this. but
I cant find fi...Hi Sinner,<br /><br />I want to try this. but<br />I cant find fish sauce in my country. what can I use instead? or will the taste effected seriously if I dont use fish sauce? <br /><br />Thanks<br />LinaAnonymoushttps://www.blogger.com/profile/14595997570225414980noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-38348377234709621952011-08-10T20:59:02.258+12:002011-08-10T20:59:02.258+12:00I have to say, I haven't got a clue, Lilian. I...I have to say, I haven't got a clue, Lilian. I have always use a food processor.Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-202663370112955882011-08-07T07:45:19.327+12:002011-08-07T07:45:19.327+12:00By the way, I have an immersion stick blender, can...By the way, I have an immersion stick blender, can this be used instead to blend the minced pork into a paste?Lilianhttps://www.blogger.com/profile/10861054040695148590noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-5008531090503861692010-12-24T10:18:37.379+13:002010-12-24T10:18:37.379+13:00Good to know they were still bouncy.
Once you hav...Good to know they were still bouncy. <br />Once you have completed 'Step 10' and the pork balls are bouncy, you can boil or cook them more thoroughly for whatever length of time. It will not affect the bouncy texture.Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-87848441861013872982010-12-21T04:07:07.972+13:002010-12-21T04:07:07.972+13:00they still turned out quite bouncy and nice. Howev...they still turned out quite bouncy and nice. However, i do notice that some are only 1/2 cooked if they are just taken out of the water when they float. I simmer them in barely simmering water for 1 minute at least to ensure they are cooked properly then dump in water. Will they still be good as in not lose their bouncy texture if u simmer them in the soup just to warm through for bout 30 secs lilian85noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-76284739251456826052010-12-20T17:02:52.991+13:002010-12-20T17:02:52.991+13:00By far the easiest way would be to cook all the ba...By far the easiest way would be to cook all the balls and freeze them. I always have a bag of them in the freezer. That way, pork balls, chicken balls or beef balls are always on call whenever I feel the urge to eat noodles.<br /><br />Personally I wouldn't leave the raw mixture uncooked any longer than is necessary. The reason being baking powder would start losing its 'rising' Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-71595307079524289972010-12-18T21:48:07.255+13:002010-12-18T21:48:07.255+13:00Oh I just thought the next day will be easier for ...Oh I just thought the next day will be easier for me. Just boil the soup and make the noodles. Just saves time, that's all. So is it ok to leave the mix to marinate overnight and then dump it in the freezer 30 mins before cooking?lilian85noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-16887833750271174832010-12-18T14:55:48.195+13:002010-12-18T14:55:48.195+13:00Hi lilian85,
So glad your pork balls turned out g...Hi lilian85,<br /><br />So glad your pork balls turned out great. <br />Mind if I ask why you want to leave the mix to marinate overnight ?Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-72769036259285398122010-12-18T05:38:12.137+13:002010-12-18T05:38:12.137+13:00I tried this recipe and the balls turned out reall...I tried this recipe and the balls turned out really yummy and bouncy. I only used 300g minced pork cos I was already serving it with some herbal black chicken soup with mee sua. I think next time I'll try it with chicken/beef. Can the meat be marinated the night before in the fridge of course (not in the freezer otherwise it will solidify) and then placed in the freezer the next day for 30 lilian85noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-87115254453839563332010-08-20T09:46:07.396+12:002010-08-20T09:46:07.396+12:00Hi Rose,
No bother at all. Happy to answer any q...Hi Rose,<br /><br />No bother at all. Happy to answer any question.<br /><br />Yes, the remaining water is from the 125ml of cold water (leftover from step 1).<br /><br />Good luck :)Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-80850662213296554772010-08-20T01:17:28.406+12:002010-08-20T01:17:28.406+12:00Hi, I love trying out your recipes. I thought I wo...Hi, I love trying out your recipes. I thought I would give it a go on this one. Just one question to ask you. In step 2, it says mix together the remaining water...<br />Is it the remaining water from the 125ml of cold water?Sorry to bother you. <br /><br />RoseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21839762.post-6598033005482780332010-08-14T21:16:54.378+12:002010-08-14T21:16:54.378+12:00Thanks for your tip on the sotong Chengteck.Thanks for your tip on the sotong Chengteck.Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-56381421471208834372010-08-12T14:06:01.416+12:002010-08-12T14:06:01.416+12:00Hi Sinner,
If you ever try with Sotong, I suggest...Hi Sinner,<br /><br />If you ever try with Sotong, I suggest you try with the sotong body only first. My few attempts with the sotong wings and heads had failed so far, and I am not sure why. I will try mince the head and wing very coarsely and mixed it to the fine sotong body puree to enhance the texture next time...and if that still fails to work well , I will save the heads and wings for Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21839762.post-26593812213544812792010-08-12T07:45:59.409+12:002010-08-12T07:45:59.409+12:00Hi Chengteck,
Thanks for the update. I can only ...Hi Chengteck,<br /><br />Thanks for the update. I can only get fresh white squid here. Don't know if that will work. It is not cheap either.<br /><br />Good on you for experimenting !Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-23377943782227351312010-08-10T22:36:02.461+12:002010-08-10T22:36:02.461+12:00Hi Sinner,
I tried with sotong and it works ! the...Hi Sinner,<br /><br />I tried with sotong and it works ! they are not as hard as those I ate at Swatow, but they are definitely good enough to make one very satisfied. I used those gigantic ones with a very hard oval backbone (called "buck tow" in Hokkien). Was told that this variety of sotong is better for making balls because when minced, it produced more gel to firm up the balls. ButAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21839762.post-30551750636250182202010-08-06T09:37:22.245+12:002010-08-06T09:37:22.245+12:00Hi Chengteck,
I too love sotong balls but haven&#...Hi Chengteck,<br /><br />I too love sotong balls but haven't tried it yet. If you do try it, would love to hear the outcome.<br /><br />Thanks for your feedback.Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-54632588283175465502010-08-05T17:51:05.116+12:002010-08-05T17:51:05.116+12:00Hi Sinner,
Thank you so much for this wonderful r...Hi Sinner,<br /><br />Thank you so much for this wonderful recipe and the great joy it brought to me and my family. I tried it and the result was wonderful. Now I don't have to go Swatow (China) to eat this wonderful dish. By the way - will it work on Sotong ? I love sotong balls too. I planning to try with Sotong - do you have any advice on that ?<br /><br />Regards,<br />ChengteckAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21839762.post-22024952768273758122010-06-30T21:34:24.375+12:002010-06-30T21:34:24.375+12:00Hi louise,
Thanks for the feedback. This will giv...Hi louise,<br /><br />Thanks for the feedback. This will give encouragement for those readers who haven't quite got the hang of making the 'balls' yet.Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-74391178323788792762010-06-30T08:11:31.283+12:002010-06-30T08:11:31.283+12:00hi! Just tried your recipe and the pork balls turn...hi! Just tried your recipe and the pork balls turn out really good! thanks so much!! Will try next time with fish and beef! No more spending on the frozen stuff that costs a bomb in the local asian stores in Sweden!louisehttps://www.blogger.com/profile/08012776553836102836noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-39366899900990496022010-05-06T06:55:01.961+12:002010-05-06T06:55:01.961+12:00Hi GFAD,
Dried squid...what a fantastic idea. Sho...Hi GFAD,<br /><br />Dried squid...what a fantastic idea. Shouldn't be a problem using frozen pork leg for this. Glad you like the chu yoke yuen. <br /><br />I am guessing pork at Abu_Dhabi must be expensive. Here the price of pork is on the up and up ! Ridiculous !<br /><br />Thanks for the feedback.Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-34942083792090968852010-05-05T16:17:05.878+12:002010-05-05T16:17:05.878+12:00Hi Sinner. Have made your bouncy chu yoke yuen and...Hi Sinner. Have made your bouncy chu yoke yuen and they are fantastic! The first time, I made exactly according to your recipe. Second time, I added dried squid to make those squid meatballs that the pork noodle stalls use. It was excellent!!<br /><br />Here in Abu_Dhabi, the mince is quite good with minimal fat. Price is almost the same as fresh meat, so I have no problems getting it. We have GFADhttps://www.blogger.com/profile/01720255491924595691noreply@blogger.comtag:blogger.com,1999:blog-21839762.post-91950928373124164962010-01-26T13:46:01.531+13:002010-01-26T13:46:01.531+13:00Hi purplegirl,
Had your chu yook yuen meen yet ?Hi purplegirl,<br /><br />Had your chu yook yuen meen yet ?Sinnerhttps://www.blogger.com/profile/03113180634503410140noreply@blogger.com