Who would have thought that one day a delightful Thai baby hippo named Moo Deng would become a global sensation? But here we are. As you may know He is Is actually the name of a Thai food, so I thought I would share mine He is Recipe because it is a simple, delicious and versatile pork balls that you can add to so many dishes.
what is He is?
Low means pork and Deng Important means, and it refers to a kind of pork pork meatballs that we put in different dishes, typically noodle soups, including the viral tom yum instant pasta that are shown below. Sometimes the pork is shaped into past stages instead of balls.
Some non-Thai news agencies have reported this incorrectly He is means “bouncing pig”, which I suspect on paper, but not in practice. It is a classic case of “Lost in Translation” because in Thai, low means both pork and pork (as well as “chicken” refers to both the animal and the meat). But He is Is a food!
Ingredients and notes
Here are ingredients you need that you need He is And some important notes about them. It’s super easy! For amounts you will find the full recipe card below
- White peppercorns
- Garlic
- Ground porkPreferably not according to the best texture.
- I am a sauceUse the Thai soy sauce for the authentic taste, but without it there are other types of soy sauce.
- Fish sauce. See this contribution to the selection of fish sauce of good quality.
- Sugar
- A small ice cubeOptional.
- Kitchen machine. Ideally, you also need a kitchen machine for the right texture and to get these puzzles, although a small one is okay. If you don’t have one, you can still do it and it will be delicious, but the texture becomes rough and it will not be hopping.
How to do Moo Deng
Here is a bird’s eye view of how to do Moo Deng. Like all other meatballs, you can make them in advance and freeze them!
- Put the garlic and pepper into a paste (not shown). Add the pork, the garlic paste, the soy sauce, the fish sauce, the sugar and a small ice cube in a food processor.
- Process the pork in a smooth paste – the more smooth it is the bouncer that the meatballs will be. Without a food processor, they simply knead all the ingredients well with their hand.
- Roll them into small balls with gloved hands. Without gloves, wetting your hands prevents the pork from being adhered to her hands.
- Cook it in boiling water for about 2 minutes or until you are cooked. Fishing them out and you are now ready to be added to a noodle soup or any dish, or you can freeze it for another day.
Professional tip: save the cooking water.
After cooking the meatballs, the cooking water will also have a lot of taste and it can be used as the basis for many Thai soups, especially for pasta soups. So if you make MOO Deng for pasta soups, you definitely keep this water for your soup. And for other ideas are my Thai soup recipes.
Storage and preparation preparation
Moo Deng is a great thing in your fridge/freezer because you provide a simple and delicious protein for a meal without a week. Here are some options for preparing Moo Deng in advance.
- Cook the MOO -DENG out and then freeze it completely cooked. Then just cook them for a few minutes to heat and add them to your meal.
- Make the pork smell, roll it in balls and then freeze it raw. If you don’t have time to cook you before freezing, you can freeze it raw, but this is a little more work because you have to freeze it on a tray without touching them and then consolidated the frozen meatballs in a container. If you are ready for cooking, you can thaw them first or cook them directly from frozen cooking.
- Make the pork meat in advance and keep in the fridge for a few days. If you don’t have time to roll and cook, but want to progress a little, you can simply mix the meat mixture and keep in the refrigerator up to 2 days before time (provided that your ground pork is fresh!). You can freeze the meat mixture, but you can freeze it in a flat slice so that thawing does not take much time.
In which dishes can you use MOO Deng?
MOO Deng is not an independent dish that you can probably say, but to be honest if you serve you with Nam Jim -Sea fruits or sweet chilli sauce, it would be a fantastic starter! But here are a few dishes in which you can serve Moo Deng.
Discover my Thai soup recipes for further ideas and really add them to everything you can imagine!
Moo Deng Recipe – Thai Bouncy Pork Meatballs
He is Is not just a baby hip horse! It refers to Thai bouncy balls, which we usually add to pasta soups, but you can add them to any desired dish. They are super easy and can be frozen.
Ingredients
Take a look at ingredients and kitchen tools that I use
All of my recipes are equipped with step-by-step video tutorials with additional tips that are not mentioned in the blog post. Take a look at the video to ensure success. If you enjoy you, you should subscribe to the YouTube channel so as not to miss an episode. Thank you very much!
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Instructions
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Bring a saucepan water to cook the meatballs to cook. In the meantime, hit the garlic and the peppercorns in a paste in a mortar and in a pestle. Alternatively, grind the pepper and roughen the garlic into a paste or press the garlic.
¼ teaspoon of white peppercorns, 1 carnation garlic
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Add the ground pork to a kitchen machine and add the pepper and garlic paste, all spices and a small ice cube. Flash until the pork resembles a paste that should only last 15 to 20 seconds. It doesn’t have to be super smooth. Cancel the pages as needed.*If you don’t have a kitchen machine, just knead all meatballs with your hand. The texture of the meatball will be rougher, but it is still delicious.
9 ounces ground pork, 1 tablespoon of soy sauce, 1 teaspoon of fish sauce, 2 teaspoons of sugar, 1 small ice cube
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Roll the pork with glazed hands in balls with a diameter of about ½ inch. If you don’t have gloves, moisten your hands to prevent the pork from sticking to your hands.
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As soon as the water boils, add the meatballs into the boiling water and cook them for 2 minutes or until you are completely cooked. Remove with a wire kimmer and it is now ready to be added to all types of dishes, especially in pasta soups!
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