These nam yee tofu meatballs are soft and moist inside with crispy edges. They are tasty, not salty if you think they are because of the nam yee. When you chew it slowly, there is a kind of fragrance.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
Ingredients
2 blocks soft beancurd [tofu] - mashed and drained in a colander to remove excess water
200 gm minced meat
1 tsp chopped garlic
3 stalk spring onion - chopped
some chopped carrots - optional
1 egg
Seasoning
2-3 pieces red fermented beancurd [nam yee]
1 tsp each sugar and light soy sauce
dash of pepper and sesame seed oil
1-2 tbsp cornflour
- Mix and combine all the ingredients. Stir until sticky, swet aside.
- Heat oil in pot, scoop a spoonful of batter into medium hot oil in batches. Fire until firm, cooked but not brown.
- Remove, reheat oil and return fried nam yee meatballs to fry again until the edges are crispy and golden brown.
- Dish up, serve immediately with sweet chilli sauce.
6 comments:
Kimmy, I will like these beancurd nam yee meatballs! Eaten hot from the wok and dipped in chili sauce. Yum! Yum!
Hi Kimmy
These look finger licking good. Do u think I can use the firm tofu also cos sometimes I can get get the soft ones. I like tofu dishes. Thanks. Chloe
Hi Kimmy,
I never thought of using nam yee to make meatballs. It looks delicious. Eaten them while hot dipped in chilli sauce, a whole plate can disappear in no time at all!
Hi Phong Hong, yes it is yummy to snack on these instead of having rice or noodles.
Hi Chloe, is it the traditional firm tofu? Actually, firm tofu would be good for this dish cos' it is less watery when mashed and the batter will be thick. Me too loves soya or most tofu ingredients. They are healthy and easy to cook.
Hi Joyce, it is the nam yee that makes the meatballs look this colour and a unique aroma.
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