pork and salted fish balls

At a recent dinner gathering, a friend brought to the table a plate of her meat balls, made with pork and glutinous rice. It was chewy and yummy. So I wanted to try something like that too. Here is my version, not with the glutinous rice, but with the glutinous rice flour.

Recipe: Steamed meat ball of pork and salted anchovies

Ingredients:
- 1 lb ground lean pork
- 2 tablespoons (TB) small dried shrimps
- 2-3 fillets of salted anchovies in olive oil
- about 1 teaspoon (tp) olive oil from the salted anchovies
- 1 stalk spring onions, finely chopped
- 1/2 tp garlic powder
- 1/2 tp salt
- 1/4 tp sugar (optional)
- 1/4 cup glutinous rice flour
- about 1/4 cup cornstarch for dusting

Procedure:
1. Use a fork to break the anchovies into very small flakes. In a bowl, mix all the ingredients together except the glutinous rice flour. The mixture should be a very thick moist paste. Stir in one direction for 5-10 minutes. Then place the mixture in the fridge to chill and rest for 15 minutes.
2. After resting, add glutinous rice flour (up to 1/4 cup) and stir until a glue like texture has developed.
3. Take pieces of about 1-2 TB, and form balls with the palms. Dust with a little cornstarch to prevent sticking. Set on a metal steaming plate with holes for drainage.
4. Steam the finished meat balls on high heat for 25-30 minutes or until done.
5. Serve hot, or freeze for future use in soups.