Meatball Scaler Calculator

Universal Meatball Recipes 

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Teacher Lydia

Interactive Recipe Scaler

Teacher Lydia's Meatball & Fishball Scaler 🧆

"Hello dear! Want to make bouncy chicken/fishballs? Just type in how much meat you have, and I'll adjust all the seasonings perfectly for you! 💖"

How much meat do you have?

Chicken Breast Meat (Grams)

g

Base recipe uses 800g

200g 800g (Standard) 3000g

Quick Presets

Estimated Yield

Select Target Ball Size:

Small (~15g)

Medium (~25g)

Large (~35g)

Total Batch Weight 1035g

Approx. Balls ~41 pcs

Laksam Kelantan

 Laksam Kelantan

https://resepibonda.my/resepi-laksam-kelantan/

Bahan-Bahan:

Laksam –

2 cwn tepung beras
1/2 cwn tepung gandum
2 sudu kecil tepung ubi
secubit garam
4 cwn air suam

Kuah –

1/2 kg ikan selayang/sardin/kembung
sedikit halia
5 biji bawang merah
sedikit serbuk lada hitam
3 cwn santan (dari 1 biji kelapa)
sedikit asam keping
sedikit gula

Cara Membuat:

Laksam –

1. Campur semua bahan dan gaul sebati. Perap dlm setengah jam.

2. Sementara tu sediakan periuk kukusan atas api.

3. Guna pinggan makan/ dulang untuk ganti loyang (ada loyang lagi baik)

4. Letak pinggan tu dlm periuk kukusan. Tuang 2 senduk dan ratakan sampai nipis. Kukus sampai keras.

5. keluarkan dan tunggu suam terus gulung. Gunting sederhana tebal.

Kuah –

1. Rebus ikan dengan air dalam periuk. Paras air sama dengan paras atas ikan.

2. Masukkan satu asam keping dan sedikit garam.

3. Bila ikan sudah masak, keluarkan. Air rebusan jangan dibuang.Buang tulang ikan.

4.Kisar isi ikan dengan halia, bawang merah dan air rebusan. Masakkan bahan kisaran dalam periuk.

Ketam Masak Pedas Ala Thai

 Ketam Masak Pedas Ala Thai 

INGREDIENTS 

2 crabs (cleaned and hammered here and there)

1 lemongrass 

10 pieces of limau purut leaves 

Coriander leaves

Cili Padi 

Blend spices:

Shallot 

Ginger

Asam keping 

2 tablespoons curry powder 

1/2 tablespoon conct. chili paste 

2 tablespoons Thai chili sauce 

Sugar

Salt 

Tomyam paste 

Garam masala (I added by myself) 

STEPS:

1. Boil the crab. Keep the water to be used as kuah later. 
2. Heat up oil and tumis the ingredients until fragrant.
3. Add in chili and curry powder, continue stirring until fragrant.
4. Add in Thai chili sauce.
5. After the mixture has 'pecah minyak', add in the water earlier. 
6. Add in asam keping, salt and sugar.
7. Add in the crab, coriander leaves and limau purut leaves. 
8. After it has boiled, let the crab soak up a little of the kuah and serve. 

Otak-otak

 Otak-otak 

Original recipe taken from: https://www.nyonyacooking.com/recipes/otak-otak-grilled-fish-cake~x2UKegZg

SERVING SIZE: About 3 square glass containers 

INGREDIENTS 

Spices

20g dried chili (1 tablespoon conc. dried chili paste) * 

6 fresh chili (optional: I didn't put) *

30g fresh turmeric (I used 1 tablespoon turmeric powder) *

20 shallot *

6 cloves of garlic *

60g galangal (I used 2 inches of ginger) *

6 stalks of lemongrass *

20g ginger *

200g oil (I agak2, if follow this measurement, there will be excess oil later) 

300g fish fillet (Tenggiri) 

200g coconut milk (santan) 

200g water 

1/2 teaspoon white pepper powder

2 teaspoon salt

2 teaspoon sugar 

30g tapioca flour

1 egg 

STEPS: 

1. Blend the spices marked with * first.
2. Pour oil into wok and tumis the blended mixture until fragrant. Discard excess oil for other cooking purpose.
3. Let the spices paste cool down and then add in the remaining ingredients EXCEPT oil and blend for a short while. 
4. Lay glass container with banana leaf so that it is easy to remove the otak-otak after steaming.
5. Insert the otak-otak paste and flatten the surface. Lay a piece of aluminum foil or lid to prevent water from dripping into the otak-otak while steaming. 
6. Steam for 20-30 minutes until cooked.
7. Let cool. 
8. Can be frozen and thaw as usual prior reheating. 

NOTES: 

• It's important to blend the fish paste after mixing it with the spices paste. 
• Grill/bake otak-otak after steaming if desire. 
• This is NOT the kind of solid otak-otak we normally eat in Muar. It's more like Nyonya/Thailand style otak-otak. You may include prawns/squids in the otak-otak paste prior steaming to enhance it. 

Nyonya Pie Tee Shells

 Nyonya Pie Tee Shells 

https://youtu.be/aJurS-zjpG4

SERVING SIZE: 1 434 bottle full 

INGREDIENTS: 

1 egg

1 cup rice flour (6 tbspns) 

2 tablespoons all purpose flour 

2 tablespoons corn flour 

1/2 teaspoon salt 

1 cup water

STEPS:

1. Mix all ingredients.
2. Sieve. Stir well from time to time.
3. Heat up oil with medium fire till it's hot while having the cop emerged in the oil.
4. Tap off excess oil from the cop and dip into the batter. Make sure the bottom has batter too.
5. Turn fire to small (not the center small fire). Submerge cop with batter into the hot oil and carry up and down but do not remove the cop immediately. Wait till the shape has been formed and solidified before removing the cop.
6. Carry up pie tee shell with a chopstick.
7. Drain off on kitchen tissue.
8. Store in air tight container.

Bergedil Kentang

 Bergedil Kentang 

Original recipe taken from the Internet, sorry can't remember the source clearly

INGREDIENTS 

1/2 kg potato 

200g minced meat (fry without oil in advanced)

2 teaspoon white pepper (I used 3/4 teaspoon white pepper powder)

1 tablespoon fried shallot

2 tangkai daun sup (I used culantro, chopped finely) 

1/2 large onion (diced)

2 eggs (separate egg white and egg yolk)

3/4 teaspoon salt 

1/2 teaspoon sugar 

Kucai leaves 

Tornado kale leaves 

STEPS

1. Fry diced potato with small fire in advanced until cooked and set aside. 
2. Mash potato while it's still warm.
3. Mix up all the ingredients except egg white (reserve for coating prior frying).
4. Shape bergedil into round flat pancake shape.
5. Coat with egg white.
6. Fry bergedil in half submerged oil using mid fire. 
7. Serve.

STORAGE: 

• Bergedil freezes well. First, they must be fried first. Then, bergedil can be frozen after that. 
• After taking out from freezer, best to thaw in fridge before reheating it. 

Nasi Kerabu Kelantan

 Nasi Kerabu Kelantan 

Adapted recipe from  https://youtu.be/9CPcDysjJQA

SERVING : 5 adults + 1 toddler 

SAMBAL KELAPA 

• 4 ikan kembung 
• 2 pieces asam keping 
• 1 inches Gula Melaka 
• 1/2 teaspoon salt

• 2 stalks lemongrass (sliced) 
• 3 shallots 
• 2 cloves of garlic
• 1 inches ginger

• 1 Chinese rice bowl grated coconut (kelapa parut)  

• Seasoning: 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1/4 teaspoon black pepper powder 
• 1/4 teaspoon mushroom powder 

STEPS: 

1. Boil the fish with asam keping, Gula Melaka and salt with water covering entire fish and lid on. This takes about 10 minutes. 
2. Remove fish from the hot water. 
3. Get the fish meat and discard the bones. 
4. Discard the water used to boil the fish too (can't make into stalk, it's too fishy). 
5. Pounce finely all the herbs (lemongrass, shallots, garlics and ginger) with mortar. 
6. Pounce coarsely the fish meat. 
7. Heat up the wok without oil. Roast the grated coconut until slightly yellowish using low fire. 
8. Add in the pounced ingredients and continue stir fry. 
9. Add in the fish meat and continue stir fry. 
10. Mix well and stir fry until everything turns dry and golden brown. 
11. Add salt, mushroom seasoning, brown sugar and black pepper powder. 
12. Done.  

NASI BIRU BUNGA TELANG 

• 1/2 a Chinese rice bowl bunga telang 
• 4 cups cooking rice water 
• 3 cups cooking rice (normal rice; not using Basmati) 
• 4 pandan leaves (knotted)
• 1 lemongrass stalk (hammered) 
• 3 pairs of kaffir lime leaves 

STEPS: 

1. Soak the bunga telang and water. Squeeze out as much "blue" from the flower. Sieve to get the liquid. 
2. Wash and rinse rice as usual. 
3. Put in pandan leaves, lemongrass and kaffir lime leaves together when cooking the rice in rice cooker. 

TUMIS NASI KERABU 

(SAMBAL SANTAN) 

• Blend 
• 3 cloves of garlic 
• 1 bulb big onion (I used 6 - 8 shallots) 
• 1 inches ginger 
• some water to blend 
• 1 stalk of lemongrass (hammered) 
• 2 tablespoons blended dried chili paste 

• Cooking oil 

• 3/4 Chinese rice bowl coconut milk (santan) 
• 1 asam keping 
• 1 inches Gula Melaka 
• 1 tablespoon ikan bilis essence (I pounced 10 ikan bilis and add 1 teaspoon water to form paste)
• salt 

STEPS: 

1. Blend the garlic, big onion and ginger with some water. 
2. Heat up a pot with sufficient oil to tumis. 
3. Tumis until pecah minyak (about 5 to 8 minutes). 
4. Add in blended dried chili paste and lemongrass. Continue to tumis until fragrant and pecah minyak.
5. Add in 3/4 cup concentrated coconut milk with 1 asam keping and 1 inches Gula Melaka.
6. Continue to tumis until pecah minyak and fragrant for another 10 minutes. 
7. Add salt and Gula Melaka to desired taste. 

GORENG IKAN TEPUNG

• 6 ikan kembung (cleaned) 
• frying batter (consistency: not too runny or too thick) 
• 3 tablespoons all purpose flour 
• 3 tablespoons corn flour 
• 1 tablespoon olive oil 
• 1/2 teaspoon salt 
• 6 tablespoons water 

STEPS: 

1. Clean the fish. Pat dry with kitchen towel to prevent 'popping' when frying.
2. Heat up the wok with oil. Make sure the oil is hot enough. You should see some smoke coming out from the wok. 
3. Dip fish into the frying batter. Make sure the stomach area has frying batter too. Coat well.
4. Deep fry the fish 3 at a time (using 15" kuali).
5. Drain off excess oil. 
6. Done.

I have some excess frying batter so I fried some pork fillet too. 

GORENG TEPUNG PORK FILLET 

• 10 slices of thin pork loin 
• marinate 
• 1/2 teaspoon salt 
• 1 teaspoon cooking wine 
• 1/4 teaspoon white pepper powder 

STEPS: 

1. Marinate the meat. 
2. Coat with the excess frying batter from tepung goreng ikan. 
3. Deep fry.
4. Done. 

Goreng Keropok Ikan 

• keropok ikan 
• sufficient cooking oil to fry

STEPS: 

1. After frying the fish and pork fillet, I immediately fry these keropok ikan with the same oil.
2. So, I don't have to reheat the oil. 
3. They 'kembang' very quickly when the oil is very hot.
4. Put aside. 

Ulam and Telur Masin Itik 

• 1 big cabbage leaf
• 2 stalks of long beans
• 5 limau kasturi 
• 4 telur masin (boiled and halved)  

STEPS: 

1. Soak the vegetables in water to rid any pesticide. 
2. Slice thinly. 
3. Boil the telur masin (salted eggs). Cut into half. 
4. Cut the limau kasturi into 2. 
5. Ready the condiments aside. 

This is ikan kembung 

Nestum Prawns/Sotong

Nestum Prawns/Sotong 

SERVING : 4 to 5

INGREDIENTS 

• 500g to 1kg prawns/sotong 
• 2 tablespoons all purpose flour + 2 tablespoons corn flour + 1 tablespoon bestari powder + dash of salt and pepper (for coating)  
• Nestum + sugar + salt + black pepper (mix altogether) 
• Oil / butter 
• Garlic 
• Curry leaves (cleaned and remove the stem) 

STEPS

1. Wash and rinse the prawns/sotong. Devein the prawns. I leave only the head and tail. Middle shell is reserved for stock making. 
2. Coat the prawns/sotong with the coating flour mixture. Set aside to dry up a little before deep frying. 
3. Heat up a wok with oil till 50% hot. Add in the coated prawns and sotong. Fry until they are cooked and put aside. 
4. Remove the oil and leave only 1 to 2 tablespoons oil in the wok (if not using butter). 
5. Melt the butter (if not using cooking oil). Stir fry the garlic slightly turn golden brown (don't over cook or you will burn the garlic).
6. Add in the nestum and curry leaves. Everything should look pretty dry and not soaking wet. 
7. When the nestum turns golden brown, add in the fried prawns/sotong. You can turn off the flame at this time. Just coat the prawns/sotong with the nestum. 
8. Serve. 

NOTES

• I don't really remember the exact portion for the ingredients.
• It's quite an easy agak-agak dish. Trust your taste bud. 

Nyonya Tamarind Prawns

Nyonya Tamarind Prawns

Taken from: https://youtu.be/7sIyoEXmTCc

SERVING : 4-5  

INGREDIENTS 

• 20+ big prawns
• Marinate prawns in: 1 tbsp Light Soy Sauce 1 tbsp Black Soy Sauce 3 tbsp Tamarind (dilute in 1 tbsp water to make a thick paste) 2 tbsp Sugar 1/2 tsp Salt
• Assam Sauce: 4 Dried Chilli (Cut into 1/2 inch pieces; I didn't include) 1/2 tsp Black Soy Sauce 2 tbsp Tamarind (dilute in 2 tbsp water) Sugar (we used 2 tsp, but you will need to adjust based on the sourness of your tamarind paste) Salt to taste

STEPS

1. Marinate the prawns after devein. 
2. Heat up little oil. Cook the prawns. Take out and put aside.
3. Cook the assam sauce till slightly thicken. 
4. Add in the prawns. 
5. Cook until everything dries up a little. 
6. Serve. 

Air Asam Ikan Bakar Cencaru

Air Asam Ikan Bakar Cencaru

Recipe is taken from Facebook 

SERVING: 4-5

4 ikan cencaru

 

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Goreng Sotong Telur Masin

Goreng Sotong Telur Masin

Recipe taken from Facebook  

INGREDIENTS

MARINATE SQUIDS 

370g squids (after removing the unnecessary; so maybe previously, it's 400g) 

dash of black pepper 

1/2 teaspoon salt 

1 tablespoon cooking wine (homemade grape wine)

1 egg

FRYING 

2 tablespoons Bestari powder (original)

3 tablespoons corn flour 

3 tablespoons wheat starch (supposed to use tapioca)

salt 

white pepper 

SAUCE

2 steamed/baked salted egg yolks 

3-4 garlic 

3 stalks of curry leaves 

1/2 teaspoon salt 

1/2 teaspoon curry powder

1 teaspoon sugar

1 thin slice of 250g butter block 

STEPS

1. Marinate the squids after cleaning them thoroughly. 
2. Coat with the frying flour mixtures. 
3. Fry with hot oil until golden brown. Put aside. 
4. Heat up the butter and add in all the sauce ingredients (previously pounced in the mortar). 
5. Fry till fragrant and add in the fried squids. 
6. Serve. 

Homemade Seafood Tofu

Homemade Seafood Tofu 

海鲜豆腐 

SERVING: 32 pieces 

TIN SIZE: 9 x 9 inches square tin 

INGREDIENTS

5 Japanese egg tofu 

200g tenggiri fish paste 

1/2 small bowl chopped spring onion (I used kuchai) 

1 small bowl diced onion (1 whole onion) 

1 small bowl carrot (1 whole medium sized carrot) 

SEASONING: 

4 dashes of white pepper powder

1 teaspoon mushroom powder 

1 tablespoon salt (I will reduce to 3/4 tablespoon next time) 

2 tablespoons tapioca flour 

FRYING:

Corn flour (to coat the seafood tofu pieces)

Sufficient oil (to dep fry)

STEPS: 

1. Mix tofu and fish paste (better to pounce it with mortar before using; I didn't pounce the fish paste for the first attempt. It still tastes fine) and all the other veggies with the rice paddle. 
2. Add in seasoning ingredients. Mix well. Everything should look mushy and well combined. 
3. Oil the tin with cooking oil. Spread the tofu fish paste. Press well and flatten the surface. 
4. Steam with medium fire for 20 minutes. 
5. Leave it to cool overnight (I leave it in the kuali cuz I made this at night. On the next day, I transferred it to the fridge and fry at night). 
6. Cut the seafood tofu into 32 pieces (4 x 8) with knife. Get 1 out slowly with the help of a mini spatula. 
7. Coat the seafood tofu piece in corn flour and set aside. 
8. Deep fry. 
9. Serve best when it is hot. 

NOTES:

• I believe it is possible to use 100g prawn and 100g fish paste to make it taste even better.
• The original recipe calls for MSG seasoning in the seasoning ingredient. I replaced it with mushroom powder.
• I think this seafood tofu can be frozen when you make a big batch and can't finish all. Don't cut into small pieces first. Just freeze the block that you want to keep for next time. 
• To check if the seafood tofu is cooked properly after steaming, check if it feels solid. 

You can get this from organic shop. 

We bought it from Zenxin in Melaka. 

You can also get this from Shopee. 

I couldn't remember where I saved this recipe. 

It's from a Facebook cooking group. 

It's been in my phone for several years. 

Go Heung 五香肉卷

 Go Heung 五香肉卷  

Original recipe taken from: https://www.youtube.com/watch?v=NYc8tLHzUbc

SERVING:

12 rolls of Go Heung  

INGREDIENTS:

1 packet of less salty beancurd skin (RM2 from Gan Ah Huat Melaka) 

550g minced pork (more fats, the better ; 6:4) 

250g coarsely chopped prawns 

150g diced water chestnuts (I used jicama = sengkuang) 

30g diced carrots 

3 pieces mushroom (soaked and diced) 

50g minced shallots (about 7 or 8) 

30g chopped spring onion (about 3 stalks) 

MARINATION: 

1 egg

2 teaspoons five spice powder 

1 teaspoon salt

1 teaspoon sugar

1 teaspoon pepper

1 tablespoon sesame oil 

1 tablespoon shaoxing wine (I used homemade grape wine) 

1 tablespoon oyster sauce

3 tablespoons plain flour 

2 tablespoons fish sauce

STEPS

1. Prepare all ingredients. Marinate and mix until gluey paste is formed. The help of food processor will speed up the work. You may reserve some of the prawns in bigger chunks at the end for some biting texture) 
2. Cut the beancurd skin into 12 pieces. Wipe the beancurd skin with damp cloth to remove excess saltiness. 
3. Wrap 2 tablespoons  of marinated meat into the beancurd skin. Leave two edges about 2 fingers length empty. Wrap up left and right and roll the entire thing. 
4. Steam with oil cloth layered at the bottom of the tin with cold water medium fire for 18 minutes. 
5. Cool off the rolls and deep fry in oil. Otherwise, you can store them in freezer after they cool off. 

NOTES:

I think this recipe can be duplicated easily. Also, you can always change the prawns to fish if you prefer. It is quite a versatile recipe. The seasoning is good enough and no need any adjustment.  

Homemade Luncheon Meat

Homemade Luncheon Meat 

Lio Pheikhean 

SIZE: 1 small rectangular loaf 

INGREDIENTS 

800g minced pork (more fats, better) 

2 teaspoons soy sauce 

2 teaspoons oyster sauce 

1 teaspoon sesame oil 

1 teaspoon salt 

1 teaspoon mushroom powder 

1 chicken stock cube 

4 tablespoons tapioca starch

2 eggs 

6 tablespoons water 

1. Mix up everything in a food processor till it looks gluey and sticky. 
2. Apply a layer of cooking oil in baking tin. 
3. Pour in the meat mixture and press with the back of spoon. 
4. Steam at medium fire for approximately 30-35 minutes till cooked. 
5. Wait till completely cool then remove from the tin. 
6. Slice and fry as desired. 

SIZE: one 8" square tin 

INGREDIENTS 

1.2kg minced pork (more fats, better) 

3 teaspoons soy sauce 

3 teaspoons oyster sauce 

1 1/2 teaspoon sesame oil 

3 teaspoons mushroom powder 

6 tablespoons tapioca starch

3 eggs 

12 tablespoons water 

5 to 6 teaspoons salted egg white 

*** If you are not using chicken stock at all 

This recipe is salty enough when use 6 teaspoons salted egg white. Tastes slightly less salty than canned luncheon meat saltiness. 

I've a lot of egg whites reserve because previously when I made moooncakes, I kept them. 

My food processor however finds it a little hard to process 1.2kg meat at one go.