1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
1. In a skillet, heat 1 to 2 tbsp vegetable oil, fry garlic until fragrant. Add onion and pork. Cook until pork is no longer pink, and make sure to separate any meat lumps with the back of your frying spoon.
2. Add all ingredients A to season and cook for a few more minutes until well mixed.
3. Serve over hot steamed rice and decorate with sliced cucumbers all around.
1. In a large pot of salted (1/2 tsp salt) boiling water, cook the beans until just tender, about 4 to 5 minutes. Drain and rinse under cold water. Set aside.
2. In a wok or frying pan, heat 2 tbsp oil and fry garlic, ginger and zha cai. Cook until fragrant. Add leek, PS olive vegetables HK and ground pork (or ground beef), continue to stir-fry until the leek and pork are almost cooked.
3. Add dried chili (optional) and the ingredient "A" to season, cook for about 1 min. Then add green beans, stir for another minute.
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. 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.