Green Pepper And Meat Patties With Black Bean Sauce 豉汁青椒肉餅

I had the grand plan to compose and post something on Thursday but it was a public holiday and I ended up spending the day eating and drinking with tummy instead.

Nothing groundbreaking but just another idea on what one can do with the humble mince and if you are a fan of black bean sauce, you are going to love this. Some green peppers were added to add colour and to save me from having to cook another vegetable dish.

If you prefer the good old beef in black bean sauce, make sure you check out my makeover version too.

Enjoy you weekend and please come back for a Malaysian Monday post on Monday!

recipe from the tummies' kitchen
serves 4 as part of a Chinese meal
you'll need;
oil for frying
1 medium size onion, sliced
2 green pepper, sliced into long strips
1 cup of stock
corn flour solution for thickening
coriander leaves for garnish
sliced chili rings for garnish

for the sauce;

5 tbs of fermented black beans, rinsed and drained

3 tbs of oyster sauce

3 tbs of sugar

4 tbs of light soy

1 tsp of sesame oil

4 garlic cloves, chopped

5 cm knob of ginger, chopped

for the meatballs;
500 g of mince of your choice
1/2 cup of chopped water chestnuts
2 spring onion (white parts only), minced
1 tsp of grated ginger
1 tsp of sesame oil
2 tbs of light soy
2 tbs of oyster sauce
a dash of white pepper
a dash of Chinese cooking wine
1 egg, lightly beaten
about 4 to 5 tbs of corn flour

To prepare the sauce - mash black beans with the back of a spoon then add in garlic, ginger and the rest of the ingredients.

For the patties - place mince, water chestnuts, spring onion, seasonings, beaten egg and corn flour in a large bowl and mix well. Form mixture into 20 balls the size of ping pong and lightly coat them with a little corn flour.