Sweet and Sour Lotus Root 酸甜蓮藕片

I'm guessing back in the states, when people talk about lotus root, it's basically just one type of lotus root, I mean texture-wise. But it's just like potatoes, when picking lotus root in Asia, we tend to differentiate by texture also. Some like the lotus root on the crunchy side, some prefer a more floury crumbles.   

If you're making soup, you can use either crunchy or starchy varieties, both have their supporters. However, for this recipe, especially it can serve cold, crunchy lotus root works better. So if you get to choose, ask for the crunchier one.

Sweet and sour lotus root 酸甜蓮藕片 - 

Ingredients?

• 1 chunk lotus root
• 2 tablespoons sesame oil
• Some corn starch
• Some toasted white sesame seeds

Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons black vinegar
• 1 tablespoon granulated sugar

How?

Thinly slice the lotus root, it doesn't have to be paper-thin, but make it within 1mm if possible, don't cut yourself though.

Dust lotus root with some corn starch, give it a few tosses for even coating, then shake away excess corn starch.

Pre-mix the sauce using all three ingredients listed under the "sauce" section. The ratio for soy sauce, black vinegar, and sugar is 2:2:1. So if you need more sauce, increase the amount used with this ratio.

Take a non-stick pan and drizzle about 2 tablespoons of sesame oil. Turn to medium heat and wait till the surface gets warm. Transfer lotus root to the pan one by one. Try to even them all out, if not enough space, stack the smaller ones on top.

Sear till both sides of the lotus root turn slightly golden. However, when first searing the lotus root, try to leave them undisturbed for a moment till the corn starch has been set, then flip to the other side.

Pour in the sauce mixture and give it a gentle mix. Cook till all the lotus root pieces have been colored, they'll start to look slightly sticky too. Continue to flip and cook till no more sauce present.

Plate and sprinkle some toasted white sesame seeds.

This dish is supposed to serve as it is, or even served cold. Do not reheat it because there's a slight chance that the corn starch coating and the sauce will fall apart. Still appetizing, just not as appealing to the eye.

Extended reading:

• No-fry sweet and sour pork (no pineapple too)

Caldo de Albóndigas (Mexican Meatball Soup)

When it comes to meatballs, I'm much more familiar with Asian style meatballs. My second best knowledge might be Italian meatballs. So when I first learnt about this Mexican dish caldo de albóndigas, I was intrigued by the ingredients used in making Mexican meatballs specifically for this recipe. My surprise point - rice was involved. To be clear, uncooked rice was used and blended together with ground meat. That's a fairly unfamiliar concept to me with my Asian meatball background.

However, the idea of mixing uncooked rice with ground meat actually sounds like a good approach to me, also a delicious one. The result proved me right. In fact, I couldn't really tell that there were rice in these meatballs if I didn't know ahead of time. The rice provided volume to the meatballs, it's hearty but not to a point too dense and tough at all. The grains actually helped binding the meat, also absorbed the seasonings and provided even more flavors to the meatballs. I absolutely adore it. Such a genius idea. 

Caldo de albóndigas (Mexican meatball soup) -

Ingredients?

Meatballs:

• 0.5 lb ground pork
• 0.5 lb ground beef
• 1/3 cup uncooked long grain white rice 
• 1/4 medium small onion
• 1 egg
• 1 garlic clove
• 1 tablespoon finely chopped mint leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Stock:

• 1 jar/500 grams tomato sauce
• 4 1/2 cups chicken stock

Others:

• 1 medium small carrot
• 1 medium potato
• 1 medium zucchini
• 1 small bundle cilantro
• 2 tablespoons olive oil
• Some lime or lemon wedges

How?

Peel and finely chop the onion. Peel and finely chop the garlic clove. Finely chop the mint leaves. Finely chop the cilantro, remember to separate the leaves and the stems.

Peel and dice the carrot, potato, and zucchini. Rinse the rice grains a few times then drain well.

To make the meatballs, prepare a big container first. Add in ground pork, ground beef, uncooked rice, chopped onion, chopped garlic, chopped mint leaves, 1 egg, 1/2 teaspoon dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix all the ingredients till evenly blended. Form medium to medium small sized meatballs. This recipe makes about 10 to 12 meatballs.

Use a big pot, drizzle about 2 tablespoons of olive oil and pour in the tomato sauce. Bring to medium small fire and wait till the sauce almost turn bubbling. Transfer the meatballs over one by one. Leave the meatballs undisturbed in the beginning till the shape starts to firm up.

Turn the meatballs and cook for a little bit more to further firm up the shape, it should take less than one minute. Pour in the chicken stock. Gently mix these ingredients and switch to medium fire, cook for about 5 minutes.

Add in chopped carrot and potato. Give it a gentle stir. Continue to cook for about 30 minutes.

Towards the end, add in chopped zucchini and chopped cilantro stems. Cook for 15 more minutes or till the zucchini reaches desired texture. Taste and adjust accordingly.

Scoop the soup to serving bowls. Garnish with chopped cilantro leaves and place one or two lime/lemon wedges on the side.

This is such a hearty and comforting soup recipe. I especially love that extra refreshing touch from freshly squeezed lime or lemon wedges. The meatballs were to a point "fluffy." I guess if I have to describe the texture of the meatballs, it's kind of like what Asians do by mixing some tofu with ground meat. Yeah, that's right, both the rice and tofu share similar function of binding and absorbing flavors while providing volume with a softer bite.

This Mexican meatball soup totally won me over and for sure I'm going to make it for my family over and over again. They love it too. 

Extended reading:

• Twinkle twinkle little star - sopa de estrellitas