Meatballs & Vegetables In Oyster Sauce

The meatballs in my ingredients are the excess of the Lumpiang Shanghai (Meaty Spring Roll) mixture I was making earlier with Andeng for tomorrow's Media Noche (New Year's Eve) Celebration. Andeng is my hubby's cousin. She's staying with us until she gets her work visa and leaves for Bahrain. Here's the recipe.






Ingredients:

• cooking oil for frying
• 12 pcs meatballs
• 2 tbsps sunflower oil
• 3 cloves garlic
• 2 medium (75 grams) red onion
• 2 medium (75 grams) red plump tomatoes
• 1/2 tbsp fish sauce
• 1 cup water
• 2 tbsps oyster sauce
• 1/2 head (250 grams) cabbage
• 1 pc (100 grams) potato
• 1 small (80 grams) carrot
• 1 pc (30 grams) red bell pepper
• 1/2 tsp ground black pepper

thickening agent:

• 1 tbsp tapioca starch or cornstarch
• 1/4 cup water

Procedure:

Fry the meatballs until golden brown. Set aside.

Meanwhile, cut the cabbage into chunks. Julienne the potato, carrot and red bell pepper. Cut into half the onion & tomatoes. Slice thinly. Finely pound the garlic. Combine the thickening agent in a small bowl. Mix well.

In a wok, place over medium-high fire. Heat moderately. Put the sunflower oil and garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until soft. Pour the fish sauce. Saute and mash until aromatic.

Add water, oyster sauce, cabbage, potato, carrot, red bell pepper and black pepper. Pour the thickening agent. Mix well. Cover. Cook until veggies are done, about 4-5 minutes.

Serve with rice.