Curry Beef Pinwheels

Pinwheels are great finger food for parties and these curry beef pinwheels are super easy to make and loaded with flavors.

These pinwheels are great because they are super easy to make and only require a few ingredients…they can be served as an appetizer, snacks or even as a side for soup or salad. They are at their best when warm…but still good at room temperature.

– Can I make them ahead?

Absolutely, you can bake them and freeze and refresh in the oven before serving or even freeze the pinwheels before baking and pop them in the oven when it is time to serve.

– Can I fill the pinwheels with other kind of meat?

Yes, please feel free to use your imagination, just make sure to you add a sort of binding ingredients when making the Swiss roll so the meat does not crumble off the wheels.  I used a bit of cheddar cheese.

– Should we head to the recipe?

Ingredients:

  • 1 package of ready-made puff pastry
  • 1 lb of lean ground meat
  • 2-3 garlic cloves finely minced
  • 1 medium onion finely chopped
  • 1 tablespoon olive oil
  • Curry powder to taste
  • Salt and fresh ground black pepper
  • 50 to 100 g grated Cheddar cheese
  • 1 egg slightly beaten

Method:

Heat olive oil in a frying pan or wok under medium heat, sauté the onion and garlic for a couple of minutes until fragrant and slightly golden brown.

Remove from the heat and set aside.

Stir fry the ground beef in the same pan, add salt, pepper and curry powder to your taste until golden brown.

Add the mixture of onion and garlic back to the ground beef and mix gently.

Remove from the heat and let it cool down.

While the curry beef is cooling preheat oven to 400oF and line a baking sheet with silicone mat of parchment paper.

Open the puff pastry sheets and carefully roll out

Divide the meat into two portions and spread the meat over the pastry, leaving approximately 1 inch at one of the shorter border. Sprinkle on the grated cheese and firmly and tightly roll the pastry like a Swiss roll.

Place the Swiss roll in the freezer for approximately 10 minutes.

Remove the roll from the freezer and slice it using a sharp knife.

Place the pinwheels on the baking trays, spacing them apart and brush the top of each one with the beaten egg.

Bake for 15 minutes or until golden brown on top.

Remove from the oven and allow to cool.

Serve warm.

– More appetizers recipe? Check these out…

Did you know that curry is a mix of many spices? Mainly a combination of cumin, coriander, ginger, turmeric and chilies. Curry is used in many Indian, Malaysian, Thai…and many other Southeast Asian cuisines.  It can be used as dry powder or added to stews with all kind of meat, chicken and vegetarian dishes.

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Braised Sliced Pork Shoulder

This is a variation of the typical Chinese braised pork belly recipe.  It is delicious and very simple, especially accompanied by rice and vegetables.

Honestly I was not planning in using sliced pork…I actually did not pay attention to the label when buying it…thinking that it was chunks of pork shoulder.  You can imagine my face when blanching the pork and found that it was all sliced…well, I did not let the cut of the pork intimidate me and went ahead to make what I was planning…at the end it was so tasty, each slice was exploding with flavor.

– Mistake turned to be a new finding…

Now I love cooking braised pork using sliced pork as turned out that cooks much faster and yes, infused with all the seasoning…so good!

– Let’s take a look at the recipe

Ingredients:

  • 1.25 lb pork shoulder sliced
  • 3-5 ginger, slices
  • 2-3 green onion
  • 1 ½ tablespoons sugar
  • ¼ teaspoon Chinese 5 spices
  • ½ tablespoon cooking wine
  • 5 tablespoons soy sauce
  • ¼ teaspoon chili flakes (optional)

Method:

Blanch the sliced pork by bringing a pot of water to boil and blanching the pork for a couple of minutes. Remove the pork and rinse in cold water.

In a small bowl mix cooking wine with soy sauce, set aside.

Over low heat, add oil and sugar in the pan. Melt the sugar until lightly brown and bubbly. Add the mix of cooking wine and soy sauce. Add the Chinese 4 spice, ginger, onion, chili flakes (it desire) and the blanched pork.

Increase the heat to medium until boiling. Lower the heat and cook until the slices of pork are tender.

Serve with rice.

– Interested in more Asian dish?

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Instant Pot Ropa Vieja

This recipe is created from the traditional Cuban dish made with beef brisket…it is so flavorful and delicious over rice.

I hope you all had a nice and enjoyable holiday surrounded by your loved ones…and here we are, a whole new year ahead of us…filled with hope, dreams and wishes…talking about wish…I have been wanted to make this dish for a while, but really got inspired when a couple of weeks ago we had ropa vieja at Portos Bakery, a local Cuban bakery, which has been often featured in the news for their successful family business.

– What is ropa vieja?

In Spanish ropa vieja means “old clothes”.  Really? Yes, according to Wikipedia it is one of the national dishes of Cuba, although very popular in many countries such as Puerto Rico, Panama and Philippines. This dish is mainly shredded beef with vegetables with a touch of sweet from red peppers.

– Why use Instant Pot?

Using Instant Pot will cut your cooking time to a fraction since the meat has a lot of connective tissues, therefore a tough cut of meat. Instant Pot will work magic to tenderize the meat and it can all be done in one pot, yes one pot.

– Can I use other kind of meat?

Absolutely, you can use flank steak, flap steak, chuck roast, brisket…all kind of meat that is rich in connective tissue.

– Should we jump to the recipe?

Of course…since there are hundreds of ropa vieja recipes on the internet, I really cannot tell you which one really based on…it was really a combination of many of them…match and mix…

Ingredients:

  • 2-2 ½ lbs brisket
  • 1 large onion, sliced
  • 4-5 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon oregano
  • 2 teaspoons cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 6 oz tomato paste
  • 3 fresh tomatoes, chopped
  • 1 tablespoon olive oil
  • 3 bell peppers (1 green and 2 red)
  • Green olives, sliced
  • Salt and fresh ground black pepper to taste
  • Avocado for garnish
  • Cilantro for garnish

Method:

Season the beef with salt and pepper and let it set for a few minutes.

Set the Instant Pot to “sauté”, add the olive oil and sear the brisket, both side. Set the brisket on aside.

Add the sliced onion, garlic and sauté until aromatic and golden brown.  Return the brisket to the pot and add the tomato paste, fresh tomatoes and all the spices.

Add 1 cup of water and turn to pressure cook at high pressure for 20 minutes. Once the time is up, let the steam release naturally.

When the steam stops, carefully open the pot and add the sliced bell peppers. Taste for salt and pepper. Turn the pressure cook at high pressure for another 10 minutes and set the steam to release naturally.

Once the steam stops, carefully open the pot, remove the brisket. Place the brisket in a dish and using 2 forks shred the beef. Return the shredded beef to the pot and add the sliced olives. Cook for another minute.

Transfer the ropa vieja to a serving bowl and garnish with cilantro and avocado.

Serve with rice, noodles or with anything you like.

– Looking for more meat recipes?  Please check the recipes below…you might find something you want to try.

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Beef Empanada

Slightly flaky crust filled with aromatic, moist, flavorful ground beef…perfect as finger food especially when entertaining.

– Where did I discover this recipe?

When I saw this recipe at Healthy World Cuisine I could not resist but try to make it…well Bobbi used pie crust for the empanadas and the crust look amazingly flaky and mouthwatering.

I chose to try a pre-made dough for empanadas and tapas…well, I must confess that the crust was not as flaky as I would like it to be, but for the convenience it is okay…it contained less fat therefore a bit crisp…

– Can you make it ahead?

Absolutely, you can use pre-made pie crust and make the beef filling in advance and even pre-filled the empanadas and store in the refrigerator until you are ready to place them in the oven.

I mainly followed the recipe from Healthy World Cuisine for the ground beef filling with minor modification  and it was so tasty, the slices of olives gave a nice Spanish touch to these empanadas, I highly recommend, especially as the holiday season is around the corner…great if you are entertaining or just as a nice treat for your family.

– Okay, let’s take a look at the recipe.

By the way, I literally stuffed the empanadas, therefore had only a little leftover of the beef filling.

Ingredients:

  • 1 package of pre-made empanada crust (12)
  • 1 lb ground lean beef
  • 1 small onion, finely chopped
  • 4 garlic cloves finely minced
  • 1 red bell pepper, chopped
  • 2 tablespoons tomato paste
  • ½ cup sliced green olive
  • 2 tablespoons red wine
  • ½ tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika
  • 1 teaspoon dry oregano
  • 2 teaspoons cumin
  • salt and pepper to taste
  • 1 egg, for egg wash

Method:

In a frying pan, add the olive oil under medium heat and saut the onion and garlic, until slightly golden brown and aromatic.  Add the ground beef and cook until browned. Add the bell pepper, tomato paste, wine, olive and all the spices. Cook for 2-3 minutes, add salt and pepper to taste.

Remove from the heat and let it cool.

Remove the pre-made empanada dough and place in a flat surface. Add in the middle approximately 2 tablespoons of the beef filling. Fold in half and press the edges around the half circle to seal. Make small folds throughout the edge. Repeat the same with all the remaining dough.

Brush the empanadas with the egg wash and bake in a pre-heated convection oven for 15 minutes at 3500F or until golden brown.

Serve hot.

I hope you enjoy this simple recipe for beef empanadas…

– More finger food recipes?

Take a look at some ideas below…

Thank you for visiting Color Your Recipes…have a colorful week!




Hungarian Stuffed Peppers

This is a very simple and easy recipe of Hungarian stuffed red peppers with a mixture of ground pork, beef and rice spiked with lots of paprika. This is a very popular dish and I loved it when I was traveling throughout Hungary.

We just came back from a 2 week vacation in Europe which started in Prague and ended in Budapest with a river cruise in between the two cities. It was wonderful… we met lots of interesting, fun and knowledgeable people. We ate all the traditional food of the area and visited all the places that tourists go (of course).

When in Budapest we had a chance to eat at the Fanakal restaurant located at the Central Market.  We ordered the sampler and I felt in love with the stuffed bell pepper, so now you know why this post is about…oh…while at the market I made sure to get the paprika…sweet, hot and smoked…since I did not know which one I would need.

The real Hungarian stuffed peppers use the paprika peppers which I could not find here so I substituted with the regular red bell pepper.

After we came back home I searched for recipes and I decided to use Peter’s Food Adventures and Visit Budapest Travel.

So here it is…

Ingredients:

  • 8 red peppers (mine were huge)
  • 1 lb (450g) ground pork
  • 7oz (190g) ground beef (or use all pork)
  • 1 garlic clove, finely minced
  • 1 small onion (I used red onion), diced
  • ½ cup rice, rinsed and drained
  • 1 egg
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika
  • Salt and black pepper to taste
  • 1 bay leave
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 jar tomato sauce (I used Trader Joe’s Organic Marinara Sauce)
  • 2 tablespoons all-purpose flour
  • 1 tablespoons olive oil

Method:

Ii a medium bowl mix the ground pork, ground beef, garlic, onion, rice, salt, black pepper, sweet and hot paprika and egg. Set the mixture aside.

In the meantime, de-core the peppers and remove the seeds and the membranes. Stuff the peppers with the meat mixture. Be sure to not over stuff as the rice will expand as it cook.

In a large skillet add 1 tablespoon of olive oil and place the stuffed peppers. Let is brown a little and cover with the tomato sauce. Add bay leave, sugar, salt and black pepper to taste and water to cover at least ¾ of the peppers. Stir the sauce gently until come to a boil. Cover and let it cook for 25 minutes.

Gently turn the peppers, cover, and cook for another 25 minutes.

In another pan under medium heat make the roux with the 2 tablespoons of olive oil and 2 tablespoons of flour. Mix until flour turns light brown.

Remove the stuffed peppers from the pan, add the roux in the tomato sauce and stir until the sauce is thick and smooth. Once the sauce boils, add the stuffed peppers back into the sauce. Cook for another minute and it is ready.

Garnish with fresh parsley and traditionally served with a dollop of sour cream.

If you enjoyed this easy and simple Hungarian inspired recipe, you might want to take a look at Charred Shishito Peppers recipe.

 

Did you know that paprika is a spice made with ground sweet pepper? Moreover, paprika contains large amount of antioxidant such as vitamin A, lutein and zeaxanthin which are beneficial for the health of your eyes.

Thank you for visiting Color Your Recipes…have a colorful week!




Zucchini Noodles with Sausage Sauce

Have you ever tried making meat sauce with sausage meat? If the answer is no…you must give this a try…

This is a simple version of meat sauce…I just peeled the “skin” from the fresh Italian sausage and use as a “ground” meat.  The advantage is that the fresh Italian sausage is packed with flavors, therefore you will end up with a very tasty meat sauce.  Make sure to caramelized the garlic, onion and the meat…you will be amazed of the deep enhanced flavors.

Ingredients:

  • 1 lb fresh Italian sausage
  • 3 cloves garlic, minced
  • 1 small red onion, finely chopped
  • 8 oz cremini mushroom, sliced
  • 1 jar marinara sauce, 25oz
  • Salt and ground pepper to taste
  • Olive oil, if needed
  • 3 large zucchini spiralized

Method:

Remove the casing from the sausage and crumble the meat into a pan over medium heat.  Sauté, and break all the large chunks, until all the meat opaque. Add the garlic and onion and a little olive oil if the meat looks dry.

Stir until the onion and garlic are caramelized and the meat is brown. Add the sliced mushrooms and the tomato sauce.  Bring to simmer until the sauce is thick.

In the meantime blanch the spiralized zucchini. Drain well and divide into serving bowls.

Scoop the sausage sauce on the zucchini noodles and top with grated Parmesan cheese. Serve immediately.

I hope you enjoy this low carb recipe using zucchini as your “pasta”.

Did you know that zucchini are low in calories and it skin is a great source of dietary fiber?

Thank you for visiting Color Your Recipes…have a colorful day!




Sous Vide Flank Steak and Chicken Breast with Moore’s Marinades and Sauces

This is a very simple and easy way to make tasty steak or chicken using sous vide.

In this post I am sharing with you sous vide steak and chicken made with Moore’s marinades and sauces that I received as a compliment.  I got to use the Original Marinade for the steak and the Zesty Garden Herb Marinade for the chicken.  They both turned out very tasty…and really easy, especially when you do not have time to gather all the spices for the marinade or sauces, using the pre made bottles of marinades just come very handy and practical.

I find that most of the sauces are too salty for my taste, therefore I used about ½ to ⅔ from the amount suggested in the directions.

 

Ingredients:

  • Flank Steak
  • 1lb flank steak
  • ⅓ cup Moore’s Original Marinade

 

Chicken Breast

  • 3 chicken breasts
  • ½ cup Moore’s Zesty Garden Herb Marinade

Sous Vide Method:

Marinade steak and chicken for approximately 15 minutes before sous vide.

Place the steak and the chicken breast individually into a quarter freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak or chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately ½ inch open and then immerse the bag until near the seal and finish by sealing the remaining ½ inch.

For the steak, preheat water oven to 55C and cook for 3 hours. Once the cooking time is off, remove the steak, drain the liquid, dry the steak in between paper towel and sear both sides in a hot cast iron pan, just enough to produce a golden color. Serve hot.

For the chicken, preheat water oven to 60C and cook for 2 hours. Once the cooking time is off, remove the chicken, drain the liquid, dry the chicken breast in between paper towel and sear both sided in a hot cast iron until both sides are golden brown.  Serve hot.

To freeze cooked steak or chicken breast, immediately after the cooking time, submerge the bags into a ice bath until cold and store in the freezer.

If you enjoy this sous vide recipe you might want to check on Butter Lemon Swai, Lamb Chops with Fresh Herbs or Lemon Thyme Chicken recipes.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful day!




Pan-Fried Beef Buns with Chive

Have you ever tried these crispy juicy buns? They come packed with flavors and surprisingly soupy…

The ground beef that I used in this recipe was provided by ButcherBox. The company offered me to try their products, therefore I received a generous box containing a variety of beef and chicken products and a package of uncured hickory smoked bacon.  Before I continue, I just want to clarify that I did not receive any compensation for this post and all the content and opinion in this post are solely mine. The box came to my door in dry ice and went straight to my freezer. The packages are very convenient as they are packed in small portion under vacuum.  If you like to learn more about ButcherBox, please check it HERE.

My son when little used to called these “Chinese hamburger” maybe because the filling resemble hamburger (ground beef), not to insult hamburger’s lover, but these beef filling of ground beef are much tastier than hamburger patties, they are loaded with chives, green onion, ginger and a hint of soy sauce and sesame oil.  I still picture my son’s face when eating these buns, he would have his spoon ready to collect the “soup” and drink it with such gratification.

These buns are crispy on the outside and slightly chewy…but I must advise you that there is a trick when eating the buns…you must first take a small bite making a small hole on the skin of the bun.  Carefully suck the juice (meat broth) from the bun and then eat as you would normally eat a bun.  If you do not extract the “soup” first, you will not only make a mess as the “juice” will come out as you bite and splash all over you, not to mention that you will lose one of the best part of these buns.

This recipe was inspired on this one and lots of my mom’s experience in the kitchen.

 

Ingredients:

Dough

  • 400 g bread flour or all-purpose flour
  • 130 g boiling hot water
  • 120 g cold water
  • Pinch salt

Beef Filling

  • 1 lb 85% lean ground beef
  • 1 small bunch garlic chives, finely chopped
  • ½ bunch green onion or scallion, finely chopped
  • ½ tablespoons finely grated ginger
  • 1 ½ teaspoon salt
  • 1 tablespoon cooking wine
  • ½ tablespoon sesame oil
  • ½ tablespoon soy sauce
  • 100 ml water

Method:

Dough

In the mixing bowl or bread machine bowl, place the flour and salt.

Add the boiling water to the flour and mix. The flour mixture will be lumpy.

Place the bowl in the mixer or bread machine or mixer and then add cold water. Mix until the dough is smooth, approximately 10 minutes.

Remove the dough and place in a container with lid and let rest for 1 to 1 ½ hour.

Beef Filling

Mix the ground beef, chives, scallions,  gingers and all the other seasonings together. Add water gradually to the beef mixture, and stir in the same direction until all the water had been absorbed in the meat mixture.

Assembly

Remove the dough from the bowl and weigh approximately 30g of dough (approximately 21 balls). If the dough is very stick, sprinkle a little bit of flour on the working surface.

Roll the pieces into circles of approximately 4in (10cm) in diameter. Wrap approximately1 to 1 ½ tablespoon of meat mixture) and seal it the same way as you are going to fold Chinese bun.  Place the fold side down and gently patch slightly flat.

When ready to pan fry, heat ½ tablespoon of oil in a pan under medium-low. Place the buns first fold side down and cover. Flip the buns until both side are golden brown. Approximately 5 minutes each side.

Serve hot.

If you enjoy this very traditional dish you might want to take a look at this Brazilian inspired Esfiha – Baked Meat Pie.

Did you know that onion and garlic chive belong to the same family? Garlic chive is widely used in Asian cuisine such as Chinese, Japanese, Korean, Thai and Vietnamese. Garlic chive is garlicky and juicy, often added in dumplings filling.

Thank you for stopping by Color Your Recipes…have a colorful day!

 




Flank Steak, Sous-Vide

Looking for a perfect steak? Have you ever heard of Sous Vide? Using sous vide method you will able to cook a perfect steak.

With all the health concern of eating too much red meat, once in a while I crave for it…yes, a juicy and flavorful piece of meat. I am trying, and yes…trying to cut red meat, but growing up in Brazil and meat being one of the staple food there it is hard to break the habit. I know, it is not an excuse since I been here for so long. So if I am eating meat, better be good, really good, this way I feel less remorse…

I found that using sous-vide method, one can never overcook the meat. Even the toughest cut will be tender, flavorful and moist. It is all about right temperature and cooking time. It is true that cooking sous vide can be lengthy…but well worth the time, especially that you can place the meat in the water-bath and “forget” about it.

There are many choices of sous-vide cooker, I decided to go for the ANOVA cylinder one, because of my limited kitchen space and two, being able to use different sizes of containers as I see appropriate. Again, of all my kitchen gadgets, I truly believe that this is one of my favorite and most useful one…

Okay…enough of “talk” and let’s get to the yummy flank steak…

Ingredients:

  • Approximately 1 lb flank steak
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 to 3 garlic cloves, finely chopped
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon cumin, powder
  • ½ teaspoon oregano fresh if available
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ tablespoon fish sauce (can be omitted)

Method:

In a medium bowl mix all the ingredients except the steak. Make sure that the salt and sugar are diluted in the marinate sauce.

Add the steak making sure that the steak is covered with the marinate sauce. Cover the bowl and place in the refrigerator for at least 2 hours or overnight.

Set you water-bath to 56°C.

Place the steak into a 1 gallon freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 5 to 6 hours. Once the cooking time is off, remove the steak and sear both sides in a cast iron pan, just enough to produce a golden color. Serve hot.

If you enjoy this simple sous vide recipe, you might want to check on this other sous vide recipes such as Trader Joe’s Gnocchi with Sous Vide Chicken or Lamb Chops with Fresh Herbs.

 

Flank steak in spite of low fat content is very flavorful, because of its muscle content this particular cut has lots of fiber, which make is tough. In order to make it tender the meat should be marinated in sauce containing ingredients known to tenderize meat, such as lemon, vinegar, pineapple juice, orange juice and so on. When serving, the meat should be cut into thin slices and against the grain.

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Pearl Meatballs

These is a simple recipe for meatballs covered with a layer of glutinous rice. The combination of texture is just magical…

Have you ever missed food that you used to eat when little? When living in Brazil my mom used to make these meatballs covered with a layer of glutinous rice, aka sticky rice. Since I am a big fan of anything “glutinous” it is not surprise that this would be one of my favorite dishes. Now, don’t ask me why pearl, as from my understanding pearl should be smooth and elegant and the look of this so called “pearl meatballs” do not resemble in any way or shape (maybe the shape being round) of a pearl…to me personally they look more like an albino porcupine…with the glutinous rice going in every possible direction.

Regardless of the shape and name, the combination of the juicy meatball with the sticky rice is just amazing…you will not believe how tasty and detectable this combination is until you try it. I must admit that mine did not come out as nice looking as I remember my mom’s…but still tasted terrific. As for my husband, it was his first time seeing and eating these meatballs covered with “sticky” rice and for my surprised he enjoyed it. It is a very simple recipe, you just need a little planning as the glutinous rice needs to the soaked overnight for easy cooking.

So gather the ingredients below and give these little pearls or whatever name you like a try.

Ingredients:

  • ½ cup glutinous rice
  • 1 lb lean ground pork
  • 4 dried shiitake mushrooms, soaked and finely chopped
  • 1 ½ tablespoons ginger,  finely grated
  • 3 stalks green onion, finely chopped
  • 2 tablespoons cooking wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 1 egg
  • Salt and pepper to taste
  • Green peas, soybean and/or carrot in cubes for decoration

Method:

The day before, rinse the sticky rice until the water runs mostly clear and soak overnight at room temperature.

On the day, drain well all the water from the glutinous rice by using a strainer and transfer on a deep dish or plate.

Mix the ground pork with all the other ingredients together except the glutinous rice, carrot and pea. Mix well, until all the meat and the other ingredients are binding together.

Make small balls with the meat mixture. I personally put a glove on my left hand and pick a small amount of the meat mixture, gently make a fist and scoop the balls of meat forming in between my thumb and pointer finger using a wet spoon so the meatballs will not stick to it.

Gently drop the meatball on the plate with the glutinous rice and roll the balls until all of it is coated with the glutinous rice. Repeat the process with the remaining meat mixture.

Decorate each meatball with carrot or pea.

Steam the meatballs on high heat for approximately 15 to 20 minutes until the meatballs and the glutinous rice are completely cooked. The glutinous rice will be somewhat translucent.

Serve hot with soy sauce, chili sauce or both.

If you enjoy this Asian inspired Pearl Meatball recipe, you might like Glutinous Rice with Chinese Sausage or Pandan Infused Coconut Sticky Rice recipes.

 

Did you know that glutinous rice is gluten free? Yes, the name is very deceiving…it is called glutinous due to its stickiness and glue-like after cooking. Glutinous rice is also called sticky rice and sweet rice. Glutinous rice is also ground to make flour and used in many Asian desserts, also know as mocha flour.

Thank you for stopping by Color Your Recipes…have a colorful week!