Chinese Style Fried Meatball

When I was a kid, I would often go to my mother while she was frying meatballs to sneak in a few bites of that savoury meat packed full of flavour from the marinate and vegetables. It brought me a sense of comfort, a sense of home. Even to this day, this dish holds a certain nostalgic appeal to me and for a moment whenever I would take a bite of this, it would feel as though I were a kid again; in that kitchen picking off my mother’s freshly cooked food by her side.


  • 725g minced pork
  • 230g minced prawn
  • 1 minced red onion
  • 30g chopped spring onion
  • 100g grated carrots
  • 2 tbs oyster sauce
  • 1 tbs light soy sauce
  • 1 tbs mushroom powder
  • 2 tsp sesame oil
  • 1 tsp five spice powder
  • 2.5 tsp sugar
  • white pepper to taste
  • 65g beaten egg
  • 3 tbs potato starch


  • Mix everything together until it become pasty. Chill for an hour or two.
  • Shape the mixture into round balls. Then set aside.
  • In a heated wok at medium high heat. Add enough oil for deep frying. Ensure that oil is hot enough before slowly adding in the balls. Use a wooden chopstick to test if the water is hot enough, bubbles surrounding the chopsticks signifies that the oil is ready to be used. Add in the meatballs gently, avoid overcrowding the wok. fry 5-6 balls at a time. Fry until golden brown. Dish it out using a strainer, set aside on a kitchen towel or drip pan. Do the same for the rest of the meatball. Turn down the heat a little if the meatballs are turning brown too fast. Serve hot.

Blueberry Crumble Muffins

Muffins are one of my favourite kinds of baked goods and I have tasted many. From cafes to bakeries, there are may different kinds of variations of the classic muffin. From those experiences, the best muffins I’ve felt were those that had a crumbly topping to them, with fluffy and moist crumbs, and so I’ve replicated that with this recipe. Voila! A muffin that includes my favourite aspects of muffins while being a tasty treat for breakfast or an afternoon snack!


  • 240g all purpose flour
  • 6g baking powder
  • 2g baking soda
  • 125g melted salted butter
  • 75g brown sugar
  • 90g white caster sugar
  • 135g beaten eggs
  • 1 tsp vanilla
  • 120g milk
  • 60g sour cream
  • 200g fresh blue berries

Crumb topping

  • 80g all purpose flour
  • 50g brown sugar
  • 50g melted salted butter

Method (crumb topping)

  • Sift the flour and sugar together and whisk the two ingredients
  • drizzle the melted butter . Use a fork to toss the ingredients until it turns crumbly.
  • Set aside

Method (muffins)

  • Preheat the oven at 220 degree celsius
  • Sift all the dry ingredients except the blueberries together and whisk the mixture.
  • Add all the wet ingredients together and whisk till well combined
  • Add the wet ingredients into the dry ingredients . Mix until combined . Do not overmix. Fold in the blueberries, leaving about 50g blueberries as topping.
  • Scoop some batter into your muffin liners, about 75-80 percent full. add in 2-3 blueberries on top , then gently push it down a little bit. Sprinkle some of the prepared crumbs on top.
  • Do the same for the rest of the muffins
  • Bake for 5 minutes
  • Reduce the heat to 190 degree celsius, bake for 17-18 minutes or until the inserted skewer comes out clean.