1Des, 2023
Tofu Meatballs or LazyMan Meatballs 豆腐肉圆 / 懒人肉圆 – Eat What Tonight


LOL. Wondering why it’s called lazy man meatballs ? Well, I specially name it that way! In most or should I say all of our asian meatballs recipes, most of the times we couldn’t do without water chestnuts or diced carrots in them to give that extra taste and crunch.


And to me, water chestnuts though good, but often pose a challenge with all the peeling as there’s seldom a time I manage to get all properly peeled without cutting my hand. And wastage is often high as there’s often quite a few rotten ones in probably a whole batch that was bought. Yet those that are sold ready-peeled are often too big a bag to finish consuming. After all, it’s just a small portion we need for meatballs. 


So set that idea aside, I really love meatballs, asian kind of meatballs I mean. I wanted something that’s really easy to prepare, save aside the tedious peeling of water chestnuts. And carrots aren’t exactly my favourite. Hence, after some trials, I manage to come off with these LazyMan meatballs which maybe should “professionally” be termed Tofu Meatballs, is a mixture of minced meat and tofu together with the perfect marinade and stuffs to attain a smooth meatball texture. 


It’s a totally brainless recipe. Crush the tofu into the minced, wrap in all the seasonings, set aside and deep frying them till golden brown. And I absolutely love the golden hue of these meatballs. It’s like you cannot help but popping a few into your mouth as you walk past them because they look so irresistible ! 


So kudos to these LazyMan Meatballs, I can finally “escape” from the challenge of peeling water chestnuts now !! LOLs.


Enjoy !! 

Tofu Meatballs or LazyMan Meatballs 豆腐肉圆 / 懒人肉圆


Recipe type: Chinese

Cuisine: Light Bites

  • 140g minced meat (pork or chicken)
  • 1 egg tofu
  • 1 egg
  • 1 tsp light soya sauce
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 4 tsp corn flour
  • ¼ tsp sesame oil
  • dash of pepper
  • Some cooking oil for deep frying
  1. Mix the minced meat together with the egg tofu, egg and all the rest of the ingredients using hand. Throw the mixture into the mixing bowl several times before setting aside for at least 3 hours in the fridge.
  2. Heat up some cooking oil for deep frying. Roll the minced mixture into balls and drop them gently into the hot oil.
  3. Deep fry till golden brown. Drain on paper towels to soak up excess oil before serving.

1) Using hand to throw the minced mixture into the mixing bowl increases the “stickiness” of the mixture and the meatballs will be more bouncy in texture also.
2) Test the hotness of the oil by putting a chopstick into the oil. If bubbles sizzle around the chopstick, the oil is ready for deep frying.
3) For an extra kick, you can add some seafood such as minced prawns or fish/sotong paste.



11Nov, 2023
Festive Meatballs in Cream Sauce

Prepped up a Christmas recipe using my new cookware from Modori ! And it’s none other than the new Goodle Collection which comes in a 24cm frying pan, an 18cm sauce pan, a 28-cm wok and a square or rather rectangular egg pan. Wholly made in Korea, this new series of cookware from Modori comes in a sleek black colour with wooden handles and cover knobs.

So I started off the usage with the 24cm frying pan as it looks really presentable serving these meatballs in cream sauce with the pan itself, saving the hassle of plating. Some personal opinions of what I so liked about this Goodle Cookware is that first, I don’t need to feel “heartache” over burnt gas marks on my pots and pans anymore. Since I am using a gas stove for cooking most of the times, burnt gas marks are always an inevitable issue on pots and pans, no matter how hard I try to maintain them. And since these new cookware are entirely in matt black, the problem of gas burnt marks cease to exist and I can keep my beautiful pots and pans for a much longer period of time staying well as they originally were.

Secondly, food colour stains especially when you cook curries often is another hassle. I guess the black colour serves well to conceal away all such unsightly stains as well. I also heard from many people being concerned about cookware with wooden handles having a hole and that water will eventually corrode the wood which I guess is true to a certain extent but I’m glad that the Goodle cookware will not have this issue as the “hole” in the handle is entirely concealed.

Another concern I do have are the rivets on cookware, be it on the lid of the pot or the cooking pan itself. If you used a pan or wok long enough, it is apparent that oil stains or dirt will appear around the rivets which sometimes might be difficult to clean away, especially those on the lids of the pots and pans itself. So imagine when you use the lid to cover the pot again during cooking, the steam vapour will just fall back onto the food itself, which make it really unhygienic. The Goodle cookware is entirely rivet-less which makes it another plus point to own.

And if you may ask, out of the 4 cookware my most commonly used thus far has been the frying pan and saucepan. The frying pan makes good for cooking everyday dishes whilst the saucepan is ideal for soupy dishes. And if I need to cook vegetables or a larger serving of food, the 28cm wok is easy to maneuver around.

Aesthetically wise, they sit beautifully on the stovetop as well and for technical aspects of the cookware you can find them easily over on Modori website here. So far, the heat retention and non-stick coating has been excellent and stains can be easily washed away without much effort too.

With that, it’s time to hop onto the recipe for the day. Other than indulging the meatballs in the cream sauce, the sauce itself is good for pasta too.

11Nov, 2023
Meatballs “Money Bags” – Eat What Tonight

Meatballs “Money Bags” – Eat What Tonight

Wanted to share this before the Chinese New Year as they look really auspicious as a dish for the festive. Not exactly a recipe to begin with as all the ingredients are ready-made but the creativity of putting them all together makes it a really delightful dish for sharing especially during the reunion dinner.

For this, I used Lion Dance brand Bao Xin Wan meatballs which has a juicy meat center filling before wrapping in popiah skin and tying them with pandan leaf knots before deep frying to a crispy golden brown hue.

All it takes are just 4 simple ingredients to make these auspicious looking “money bags”. It’s crispy on the outside, chewy on the interior and finally biting into a juicy and savoury center filling which turns out to be surprisingly good. You can always replace the meatballs with the normal ones without any filling which I believe will turn out to be equally awesome as well. But for this, I do strongly recommend these ones with a center filling as you can literally have the 3 layers of texture all in a single “money bag”. Believed this will be a hit with the kids as well as it looks tempting and delicious enough to entice the little ones.