My family has made meatballs (although we used chicken or fish instead of beef) for quite long and this one doesn't even have any flour like common meatball recipes I've seen yet judging by the look it looks smooth and bouncy. Needless to say, this is mindblowing for me.
Is Chaosan part of Teochew region? Their descendants in Indonesia are well-known for delicious cuisine. That similar meatball is called "Bak-So" (Hokkien form of 肉酥) in Indonesia and is loved by literally everyone here. While for the fish meatball, the Fuzhou origin one is the style adapted foremost
@@toukairin354 as far as I know, in The Java there's no known vendor that using hand pounded technique, they usually grind and mix with some kind of starch(potato or maizena), but grinding meat by hand using knife still exist even though it's not used for meatballs. It's possible hand pounding meat still exists in Lampung or Medan though.
This technique is centuries old used in Indian cuisine in the Kashmir region only they use wooden mallet to seperate all the membranes from the meat to give it a smooth and literally melt in mouth texture.
@@yungtrashlord we have, but like he said, nobody would make it beef and salt only. Most of the time we add starch or fat for bounciness. Making it this way (pounding for two hours, with metal rods too) were just not feasable for simple food stall, you literally have to special order them. You will have a lot of complains from neighbours for the loud pounding noise in early morning if you make it everyday.
To all who doesn't know. Meatballs or lionhead which was called by imperial chef who invented this dish during the ancient Chinese dynasty. They called this lionhead because before the imperial chef made big meat balls which looks like a lionhead. Then due to the rising price of meat,some Chinese people choose to create small and regular size meatballs
I’ve been to Shantou and can attest that the beef balls there are the best in Asia. On par with Italian (Italian American?) meat balls although that’s kinda an apples to oranges comparison.
Probably have something to do with 363 days (and 364 days for the leap year) meat pounding exercise he do. Those are metal rods, 2 hours pounding, I'm surprised if he didn't break several tables already.
Shantou is a teochew city. Actually Johor Bahru's chinese name is "New Shantou" because of the teochew migrants. So yes, their accents are close to ours.
The end of the video is vague at best. There was only a number 1 medal on the handmade ones, this can mean that the narrator, producer or Goldthread thinks the handmade ones are number 1 or better but the narrator never told the friend that the handmade ones were the ones they liked best. I feel the audience is not being told everything. It's quite possible that the friend liked the machine made instead.
every mouth is different, anyway. narrator showed us that the friend thought the handmade one was better. whether is really better or not, no one really knows. buy some to try to find out, if you can and want to.
Lol I doubt they would try to deceive us. Also he used terms like richer and more seasoned to describe number 2, which matches with the ingredients in each
I'm American and I am unfamiliar with the use of the word "bouncy" to describe food. Is the word "bouncy" being used as a substitute for the word "chewy".
They do mean "bouncy" like a "springy" feel as you bite into it. It's not a common texture in the west. But for chinese meatballs it signifies a higher a quality ball. The meatballs should not just fall apart when u bite into it. It should give u a mouth feel which is a slight "bouncy" feel. Just picture after u bite into it, it bounces back to it's original size rather than just getting smashed flat.
The history of meatballs comes from China and has grown to Indonesia.until it creates Bandung City Shake Meatballs, Wonogiri Meatballs, Malang City Meatballs, and many more
Everyone knows that the bounciest meatball is from stephen chow stall, you can even play ping pong with it
Thanks man 🤣
Beaten by Karen Mok 💪💪
食神ftw
We can confirm this
Pissing shrimp meatballs
The God of Cookery didn't lie to me!!
don't Forget about Shrimp Pee,that's most important for flavour lmao
@@yoyogatel8172 lmao you mean peeing shrimps (it's actually mantis prawns but we move)
Thanks for sharing this. Two days off a year unbelievable. Amazing man glad to hear his story.
the video i didnt expect but a video i needed. Gold thread always with the ineresting content!
My family has made meatballs (although we used chicken or fish instead of beef) for quite long and this one doesn't even have any flour like common meatball recipes I've seen yet judging by the look it looks smooth and bouncy. Needless to say, this is mindblowing for me.
Nah itu
Mahal pasti full daging sapi
Is Chaosan part of Teochew region? Their descendants in Indonesia are well-known for delicious cuisine. That similar meatball is called "Bak-So" (Hokkien form of 肉酥)
in Indonesia and is loved by literally everyone here. While for the fish meatball, the Fuzhou origin one is the style adapted foremost
Chaoshan = Chaozhou (pronounced "Teochew" in Teochew dialect) + Shantou + Jieyang, in Chaoshan region, most people speak Teochew.
And the Dutch took the Bakso and made it into a long, deepfried version, called "Frikandel".
curious if there are bakso establishments in Indonesia esp. Jakarta that follows this kind of handpounded style.
@@toukairin354 bakso in Medan probably still inherits this technique
@@toukairin354 as far as I know, in The Java there's no known vendor that using hand pounded technique, they usually grind and mix with some kind of starch(potato or maizena), but grinding meat by hand using knife still exist even though it's not used for meatballs. It's possible hand pounding meat still exists in Lampung or Medan though.
Im glad im not the only one here that thought of God of Cookery immediately 🤣
Shantou is my maternal grandparents homeland, love to visit one day.
Loads of delicious food in Shantou and Chaozhou
I’ve had these before they made me want to ride a horse on a beach
Lets all be honest. We're giggling at the videos title.
You should see some of the other versions of the title we didn't go with...
@@Goldthread i would love to, 100%
i gotta watch back stephen chow's god of cookery after this..!
He needs to visit New Shantou aka Johor Bahru, Malaysia. His accent sounds just like a Malaysian!
I know right?! I thought he was a Malaysian hawker!
He says he has Hokkien background lol
Literally beats it to a pulp.
The secrets to make this type of beef ball more sweetness / more textures and crunchy is to mixed all the parts of beef (ribs, boiled ears, muscle...)
This technique is centuries old used in Indian cuisine in the Kashmir region only they use wooden mallet to seperate all the membranes from the meat to give it a smooth and literally melt in mouth texture.
Day : beating up meat
Night beating up bad guys
MeatMan
Day: Beating beef meat
Night: Beating own meat
That's amazing to learn. Always thought they were machine made.
respect for a real authentic hand pounded meatball.
As indonesian, thats looks yummy.
I wonder if similar one exist here, mostly we use meat grinder and add some the fat and collagen to make it 'bouncy'
surely you all may have some bakso stalls that do that homemade stuff too
@@yungtrashlord we have, but like he said, nobody would make it beef and salt only. Most of the time we add starch or fat for bounciness. Making it this way (pounding for two hours, with metal rods too) were just not feasable for simple food stall, you literally have to special order them. You will have a lot of complains from neighbours for the loud pounding noise in early morning if you make it everyday.
Can we order some online
4:11 I thought it was a girl until he started talking....😮😮😮🤣🤣🤣
Fantastic technique
Where is the address?
he has a scar cause the meat balls so bouncy they hit him in the face
If I cant play ping pong with it, its no good! LOL god of cookery
Small subtitles mistakes with units. 斤是half kilograms。 一斤是1.333磅。所以 8斤不是8磅。
Can I use it to play ping-pong like the film?
He's called A-kun
Now it makes me think that theres some jpn woman blushing while calling his name
I literally thought the roommate was a girl until he started speaking. LOL
This dude is awesome! I will gladly pay any extra for the traditional way vs. the machine made.
i was wondering how these were made. Its so tempting to try this out at home
Chef: I beat meat for a living. I also make a mean meatball.
To all who doesn't know. Meatballs or lionhead which was called by imperial chef who invented this dish during the ancient Chinese dynasty. They called this lionhead because before the imperial chef made big meat balls which looks like a lionhead. Then due to the rising price of meat,some Chinese people choose to create small and regular size meatballs
And this is how he stays fit.....beat the meat like its boxing day everyday
He just need to add pissing shrimp 😂
I’ve been to Shantou and can attest that the beef balls there are the best in Asia. On par with Italian (Italian American?) meat balls although that’s kinda an apples to oranges comparison.
You should try Indonesian meat balls
@@taufiqidr bakso itu chinese food om, bak-so bahasa hokkian bak artinya daging so artinya bulat. ini di video ya bakso original dari sononya
i wonder if you can use this technique with fish?
Yes! The bouncy fishballs in Hong Kong are also agitated to get the proteins to bind. Check this out: th-cam.com/video/OApsyujgOeM/w-d-xo.html
Didn't know these were made like this I put them in my pho at home for the past 12 years.
I need these meatballs for my pho noodles 🍜 😋
A-kun secret ingredients:
2:03 the miracle "hand water" 😁😁😁
@goldthred: your work is excellent!
MEATBALLED !!!!! -Stanley
I want to try this rock band game
ini bakso yg asli. 100% daging. tanpa tepung
Agak sedih liatnya, kadang dicampur daging ayam
@@tahagi7006 biar lebih ekonomis gan 😆
Forget the meatballs, I want to know how this guy is 47 but looks 30
Probably have something to do with 363 days (and 364 days for the leap year) meat pounding exercise he do. Those are metal rods, 2 hours pounding, I'm surprised if he didn't break several tables already.
It's just like Gushtaba meatballs which are made in Kashmir, almost the same way and juicy and bouncy almost same...
难道这就是传说中的爆浆濑尿牛丸！！平均每片牛肉要2万6千8百多次不停地捣哦！
Kaki nang in the house
4:48 you label them wrong - it should be the other way around
Amazing meatball ,I love it
Plot twist: He was the drummer for the dragon boat festival.
really wanna try this!
I remember see the meatballs from Stephen Chow's movie God of Cookery.
Yes! :D
His accent is so similar to the Singaporean Chinese accent!
Shantou is a teochew city. Actually Johor Bahru's chinese name is "New Shantou" because of the teochew migrants. So yes, their accents are close to ours.
Hokkien and Teochew accents are quite close
The end of the video is vague at best. There was only a number 1 medal on the handmade ones, this can mean that the narrator, producer or Goldthread thinks the handmade ones are number 1 or better but the narrator never told the friend that the handmade ones were the ones they liked best. I feel the audience is not being told everything. It's quite possible that the friend liked the machine made instead.
every mouth is different, anyway. narrator showed us that the friend thought the handmade one was better. whether is really better or not, no one really knows. buy some to try to find out, if you can and want to.
Lol I doubt they would try to deceive us. Also he used terms like richer and more seasoned to describe number 2, which matches with the ingredients in each
@@dr.magnanimous8973 I have no time for you
Now I know why he got rejected by his band. 😶
Pissing meat balls from God of Cookery 😂😂😂
Some drummers should practice their snare drum here
Stephen Chow brought me
Try GUSTABA from India Kashmir, you will know dish origin and true flavour.
Come to saigon. 100s ;)
啊好久没吃到家乡的牛肉丸了！！
The Gods among us.
We can say that he thoroughly beat those meat. 🤣
the realest meat pounder in all of mankind
I wonder how much stamina he have to make all the meatballs
Chaosan meatballs is mother of Indonesian bakso.
In Indonesia we call it pentol bakso
We use those meatballs for ping pong and squash
Man the beef he selected from the butcher looks amazing, probably better than a lot of the steak houses.
Guys it's Chinese it's a copy 😀 OG is from Kashmir it's. called gushtaba
Hakka people also make beef balls this way.
I'm American and I am unfamiliar with the use of the word "bouncy" to describe food. Is the word "bouncy" being used as a substitute for the word "chewy".
They do mean "bouncy" like a "springy" feel as you bite into it. It's not a common texture in the west. But for chinese meatballs it signifies a higher a quality ball. The meatballs should not just fall apart when u bite into it. It should give u a mouth feel which is a slight "bouncy" feel. Just picture after u bite into it, it bounces back to it's original size rather than just getting smashed flat.
So Akun from Tokyo Manji became a meat beater to create a meat balls.
That description though lol..
The history of meatballs comes from China and has grown to Indonesia.until it creates Bandung City Shake Meatballs, Wonogiri Meatballs, Malang City Meatballs, and many more
The word "Bakso" itself originated from Hokkien
WAW
These meatballs are so similar to the one from Indonesia.
namanya bakso
Cause this is the origin
karna aslinya emang dari cina
@@johnedward3947 iya, masa dari india
chaoshan’s beef hotpot🤤🤤🤤🤤🤤 so fucking tasty
Hmm. I would rig up a machine
To pound exactly like by hand. If it's good its mass produced able
you can also find meat ball like in every corner of the village in Indonesia, just like every corner😂😂
Bakso is so different from this...
Noone pounding it like him wtf
That title though
Where is the CHO Nam Hang
He keeps doing what he’s doing he’s gunna go blind😉 you know what I mean lol
The bounciest meatball squirts a gallon of juice.
Persis bakso
baksoooo omg
Ok...sorry, the title of the show "The bounciest meatballs are whacked by hand with long steel rods"....just gave me dirty thoughts 😆🤣😂
Dissapointed they weren’t testing bounciness by bouncing them off the floor
steel of balls are whacked by lots of training by hands
Pretty sure he's saying kilogrammes instead of pounds like the subs are saying
Bakso ancestor
Pissing Shrimp Balls
You can play ping pong with the meatball
lol... talk about false advertisement. The plastic bag of the machine-made meatballs says hand whacked meatball on it.
Okay since when did Goldthread2 become just Goldthread?
anyone ever seen Stephen Chow's God of Cookery? I thought it was supposed to be fiction lol
The bounchiest meat ball are in Indonesia
Try it
Bounce meat ball bounce meat ball get in my soupy bowl I like to add a little fish sauce just to see how much they roll
In india its a kashmiri dish instead of metal they use wooden mallet