The deep fried salt/pepper marinated minced pork meatballs are cooked with potato wedges/sliced big onion in a light and dark soy sauce-then smoothed and thickened with a Tapioca flour/water mixture.
The pork meatballs overnight stay in the fridge make it much tastier and flavorful after being re-cooked.
For my morning breakfast, my wife added the pork meatballs to a one and half small bundle of al dente cooked Misua (home made wheatflour noodle (thick variety but salty type ! ) bought from a village house in Jinjang).
In Chinese (Hokkien) culture, Misua signifies long life and is a must during birthdays !
As for me, it was a comforting breakfast meal to start the day !
|Deep fried pork meatballs/potato wedges/sliced onion with Misua topped with chopped fresh spring onion.|