Marion, I can't stop watching your videos. I love every one of them. I love your mom's Mama Noi's too! Thank you so much for sharing your techniques. It's all about techniques. It is pure joy watching your shows. I'm going out now to purchase some Chinese cooking wine you always talk about.
I just made a dish that had that much ginger in it, I was disappointed at how much the ginger overwhelmed the taste. Is their another root like galangal that has a milder flavor. Never had it and want your opinion as to whether it would be worth the cost of $5.99 a bag.
Marion, I made your meatballs today, with all beef, Bc that’s all I had on hand and they still turn out amazing. So soft and juicy. Thanks again for recipe.
time to unsubscribe. She is trying too hard, music too loud, too many slomos…this is a COOKING channel, please stop competing for an art award..traditional lionshead comes in broth with cabbage, what is the reason that you call these lionshead???? Could not be further from reality. Suppose it sounds good??? .
I guess the lion's head reference came from the fact that the meatballs are steamed settled between cabbage leaves, so when steamed it appears like the mane of a lion
I made these today. When rolling them into balls if the mixture sticks to your hands and doesn't take shape, apply some oil onto your palms.
Great menu
⁰p
Can you make ahead and warm and serve next day?
i cannot touch a steaming pan. she is a superhuman
This video is awful with it's silly side shot camera work. Pretty sure you don't have an audience. The background music is horrible. Unwatchable.
Whenever you mention soya, do you then mean light soya sauce or dark?
Marion, I can't stop watching your videos. I love every one of them. I love your mom's Mama Noi's too! Thank you so much for sharing your techniques. It's all about techniques. It is pure joy watching your shows. I'm going out now to purchase some Chinese cooking wine you always talk about.
That looks good
Hello, I just came across this video…just wondering….would you say these are like the beef meatballs that one eats at dim sum? thanks
It would be nice to give out the measurement for the ingredients added.
I just made a dish that had that much ginger in it, I was disappointed at how much the ginger overwhelmed the taste. Is their another root like galangal that has a milder flavor. Never had it and want your opinion as to whether it would be worth the cost of $5.99 a bag.
Marion, I made your meatballs today, with all beef, Bc that’s all I had on hand and they still turn out amazing. So soft and juicy. Thanks again for recipe.
Delicious!!! Thank you
time to unsubscribe. She is trying too hard, music too loud, too many slomos…this is a COOKING channel, please stop competing for an art award..traditional lionshead comes in broth with cabbage, what is the reason that you call these lionshead???? Could not be further from reality. Suppose it sounds good???
.
Okay missing from the printed recipe are the lime zest and the corn starch/flour.
Oh I love Lion's head meatballs!! YUM!!
Love these ‘BALLS’… TENNIS BALL SIZE should do it MARION??? 🧐🤔🤗
wow, these look amazing!
This should be good!!! 😋
are you half chinese? just curious
I guess the lion's head reference came from the fact that the meatballs are steamed settled between cabbage leaves, so when steamed it appears like the mane of a lion