Ingredients
1 slice ginger root
1 scallion (white part only)
1 lb ground pork
8 water chestnuts
1 1/2 tbsp cornstarch
1 tsp sugar
1/2 tsp salt
2 tsp soy sauce
1 oil for deep frying
Directions
PREPARATION: Peel ginger root and mince. Mince the scallion and water
chestnuts. Mix together the pork, ginger root, scallion, water
chestnuts, cornstarch, sugar, salt, and soy sauce. Form into balls
about 1-1/2 inches in diameter. Handle mixture as little possible.
COOKING: Add oil to a deep fry pan or wok unti it is 3/4 full. Heat
to very hot. Fry balls a few at a time until they are golden brown.
They will float when they are done. Drain on paper towels and keep
hot in low oven (200 degrees).
SOURCE: ORIENTAL COOKING by Schriver
Servings: 1 servings
Pork Balls (Gee Yok Beng) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is possible to trace the history of written recipes back into antiquity, certainly as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just primitive hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to historians are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the cooks of Roman times were skilled in the use of many herbs and spices, including some familiar names such as bay, mint and parsley. Later, there were two interesting books published in the 14th Century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that appears on menues today, but rather accounts of the types of food on the menues of the nobility of that time. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the holy land, such as parsley, basil and rosemary. The introduction of these new herbs and spices led to an increase in manuscripts on food, some of which still exist in private libraries. For the centuries that followed, the upper-class families of the West competed with each other to serve the most extravagent banquests, and consequentially cooks and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery publications were in high demand, as a result of better eduction, people having more free time and having more money. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Pork Balls (Gee Yok Beng) recipe.
