The coconut shells had a limited capacity, so he used five of them at once, cooking in rotation.
He drank what he could on the spot and used the excess coconut water as a soup base for the meatballs.
To save time, he didn't mince the meat too finely. It was still coarse, with visible bits of meat.
The texture of these meatballs wasn't as bouncy as the ping-pong-ball-like Chaoshan beef balls, but they had a distinct meaty feel, similar to the handmade meatballs used for hot pot in the Sichuan and Chongqing regions.
'I'll eat this batch plain. Later, I'll make some with three types of peppers, and some with diced mushrooms and bamboo shoots for a change of pace.'
He watched the meatballs float in the water. They slowly rose to the surface and changed color as more and more small bubbles formed, and a faint, meaty aroma gradually filled the air.
