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World Plate

Destinations

The World on a Plate

Welcome to our Destinations page. Most country profiles include links to recipes associated with that country's or region's cuisine.

We are adding countries as we accumulate recipes. If you wish to suggest a good international, regional or country site—or have a favorite recipe you wish to submit, please email us the link or your recipe to

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There are additional countries with individual recipes at:

One Country, One Recipe


Here's a recipe from China
Chinese Flag

Royal Lion's Head

by Martin Yan

These large meatballs are supposed to resemble the head of a lion, especially when served with cabbage leaves draped over them as a "mane." They are often served on special occasions to symbolize happiness.

Makes 4 servings

Meatballs
2 tablespoons dried shrimp
1 pound lean ground pork
1/4 cup water chestnuts, coarsely chopped
1 green onion (including top), thinly sliced
1 egg, lightly beaten
1-1/2 tablespoons cornstarch
1-1/2 tablespoons soy sauce
1 tablespoon Shao Hsing wine or dry sherry
1/2 teaspoon sugar

vegetable oil for deep frying
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1-1/2 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
pinch of white pepper
8 large Chinese (napa) cabbage leaves
1/2 teaspoon sesame oil

Preparation

Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs, each approximately 2-1/2 inches in diameter.

Cooking

Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 350 degrees F. Add meatballs and cook for 3 minutes or until golden brown. Lift out and drain on paper towels. Remove all but 2 tablespoons oil from wok and set wok over high heat until hot. Add ginger and garlic and cook, stirring, until fragrant, about 5 seconds. Add meatballs, broth, sugar, salt and pepper and bring to a boil. Cover and simmer over medium-low heat for 20 minutes. Place cabbage leaves over meatballs. Cover and simmer for 15 minutes longer. Sprinkle with sesame oil before serving.

Tip: If a thicker sauce is desired, transfer cabbage and meatballs to a platter with a slotted spoon. Add 3 tablespoons cornstarch mixed with 1/3 cup water to sauce, and cook, stirring, until sauce boils and thickens.

Reprinted by permission from A Wok for All Seasons by Martin Yan (Doubleday).

 

You can also SEARCH our entire globalgourmet.com site for other recipes or information about countries or regions.

 
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This page modified February 2013


 

 
 

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