Chan Chen Hei

Steamed Beef Balls

San Zok Ngao Yok

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Preparation info
  • Makes

    6

    • Difficulty

      Medium

Appears in
Dim Sum
Dim Sum

By Chan Chen Hei

Published 2005

  • About

When steamed, the beef balls puff up. They are marvellously light, tender and springy.

Ingredients

Beef 300 g, chopped by hand

Method

  • Blend chopped beef in a food processor until pasty. Mix in salt, sugar, bicarbonate of soda, alkaline water and water. Refrigerate for 1 hour.
  • Heat some oil and scald bean curd skin. Drain and soak in water until softened. Lay bean curd skin on a steaming plate. Set aside.
  • Blanch watercress in lightly salted water. Drain and set aside.
  • Add wat