1. In a bowl, add ground pork, carrot, onion and the ingredient "A" and knead until well combined and sticky.
2. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :) Shape the meat mixture into small balls and place in the oil. Cook all sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
3. In a skillet, combine all the sauce ingredients and mix them together over a low heat. Place the meatballs and bring it to boil. Once it is boiling, reduce the heat to low, stirring occasionally for about a few minutes. Pour the dissolved katakuriko and mix gently until the sauce is thickened.
1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 mins. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 minutes. Peel and refrigerate until ready to use.
2. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and the ginger until fragrant. Then add onion and spinach, fry until wilted. Add the ingredient "A" to season. Let it cool to room temperature.
3. In a bowl, add the vegetable mixture from #2 and ground beef. Combine well using your hands thoroughly until the mixture forms sticky and moist.
4. Take a small portion of the mixture (about 40g), and shape it into a flat, round disc shape, and then put an egg on it. Cover the egg with the meat mixture and make it into a round ball. Repeat until all of the meat mixture is used.
5. Preheat the oven at 200˚C and place them on a baking pan lined with baking sheet. Bake for about 25 mins.
6. In a saucepan, add all the sauce ingredient and bring it to boil. Place meatballs and simmer for about 10 mins or until the sauce is thick.
1. In a large bowl, add all ingredient A and B, mix and knead the mixture until it becomes smooth and elastic.
2. Form meat mixture into small round and deep-fry in hot oil until lightly golden. No need to cook through, as we will cook them again in the sauce.
3. In a frying-pan, add ingredient C and bring it to boil. Place the meatballs gently and simmer for about 10 mins. Turn the heat to high and thicken the sauce with katakuriko/potato starch dissolved in water.
1. In a large bowl, add all the ingredient A and mix well. Knead mixture with hands until it becomes smooth and elastic.
2. Shape meatball mixture into small balls. Heat up some cooking oil in a wok or pot on medium-high. When the oil is hot, place the meatballs into the frying pan gently. Fry them, turning till browned on all sides and cooked through. Set aside.
3. Make the bechamel sauce In a medium saucepan, heat the butter over medium-high heat until melted completely. Add the flour and stir them together until smooth. Reduce the heat to medium, and then pour the milk a little at a time, whisking constantly, until the mixture thickens and smoothens. Add sour cream, heavy cream (optional), soy sauce, salt, sugar and mix well. Remove from the heat.