Hello Marion, just wondering if you have ever tried Burmese foods? Burmese food is so under appreciated and would love to see your version of them, since Myanmar is literally next to Thailand and you probably would be familiar with it
Marion, I can't stop watching your videos. I love every one of them. I love your mom's Mama Noi's too! Thank you so much for sharing your techniques. It's all about techniques. It is pure joy watching your shows. I'm going out now to purchase some Chinese cooking wine you always talk about.
Hey Marion. I’m not a huge fan of meatballs, but Chinese meatballs peaked my interest. I’ve noticed your use of cornstarch. That’s really explains the silky texture of certain dishes. Looks yum!😋
Wow.. I think this is one of the rare times I’ve seen Marion go at her meat with her hand. I love that 🤩🤩🤩 I’ve always believed that working your food with your hands instead of cutlery tends to give it a rather unique flavor 😝😝😝 love your recipes Marion!!!!!
Marion, I made your meatballs today, with all beef, Bc that’s all I had on hand and they still turn out amazing. So soft and juicy. Thanks again for recipe.
Thanks for this delicious meatball recipe Marion. I usually don't care for meatballs but, that is because I don't care for Italian food. These actually sound really tasty.
Are you certain these are "lion's head" meatballs? The ingredients and size lead me to think they're the steamed meatballs commonly served as dim sum. Lion's Head meatballs are more typically made with ground pork, contain water chestnuts, and are the size of tennis balls. They're often steamed on top of cabbage to give them the mane.
It’s late night here already, and I made a mistake watching this 😫 You always make me hungry, Marion 💕 I tried to make your Spicy Korean Soup and I swear, that’s the best I’ve had.
Interesting! Here, the minced beef often has white in it (fat). In this case, would it be okay to not mix minced pork? And should I use lean or medium minced beef? Love the vid Marion!
Is there more than one type or style of lions head meal balls? Because those are different from what i was taught to make in the cooking classes i took and the ones i enjoyed eating when out which where braised in and aromatic stock not steamed?
Also, the reason it’s called Lion’s Head is because of the size: they’re much larger than your regular meatballs and 1 meatball is usually shared with several people. :)
the traditional method after you mixed the meat together is to use a pair of chopsticks to stir the meat in one direction ( whether counter or clock wise,.doesnt matter), until the meat has become sticky, silky and smooth. You can add a bit water to help stirring. You shouldnt smash the meat that much as it will make the meat harder and not tender.
I just made a dish that had that much ginger in it, I was disappointed at how much the ginger overwhelmed the taste. Is their another root like galangal that has a milder flavor. Never had it and want your opinion as to whether it would be worth the cost of $5.99 a bag.
I guess the lion's head reference came from the fact that the meatballs are steamed settled between cabbage leaves, so when steamed it appears like the mane of a lion
I had always read and thought that they were called lions head meatballs because they were usually braised with cabbage leaves underneath which looked like a lions mane!?🤷🏻♀️
aluminium foil idea is brilliant - I live in the south of France and I've been waiting for months for our Asian supermarket in Beziers to get more stock of bamboo steamers. I would never have thought of that. BTW, have you ever thought of telephoning the Police to get them to find who stole your breasts? Whoops, sorry! R.
I wish I had a viewer and many subscribers like you with the characteristics of your own tube content. Show me a good live wallpaper. I was inspired by the channel you tube the soul of wind.
