Hakka “Char Yoke” - Imitation Version
 |
This is one of my favourite dish (Pork in "Nam Yee" sauce), yes again…and one of the delectable variety that my late grandma used to cook. However, I was a bit disappointed that the colour didn’t look right. Not too sure if it’s because I used “foo yee” instead of “nam yee”. Both are fermented bean curds but I do not know what are the differences. I guess “Nam Yee” should be red in colour. Any ideas? Besides, we couldn’t find it from the superstore. Surprisingly, Eng enjoyed the dish very much. But I’m still determined to get “nam yee”, perhaps during my impending trip back to KL. Btw, this is the failure recipe.
1. Prepare "nam yee" red sauce by sauteing some chopped garlic, shallots and ginger until fragrant. Add in 2 cubes of "nam yee", stir and bring to boil until the sauce thickens.
2. Marinate thickly sliced pork in "nam yee" red sauce, dash of pepper, corn flour and an egg for 2 hours.
3. Deep fry (best but me being the health conscious one prefers to braise or shallow fry) or braise pork until golden brown.
4. Stew all ingredients and wood ear fungus (which has been soaked) in water and bring to boil.
5. Simmer in low fire for 45 minutes or until pork is tender.
Don’t forget to let me know the results by substituting with "nam yee".
hey, gimme me the ingredient and recipe. sis. i want to try it out too. then, i will tell you the different.
Comment by muimui — January 17, 2007 @ 4:15 am
i tried it yesterday, sis. checkout my blog.
thanks for sharing.
Comment by muimui — January 22, 2007 @ 7:24 am
It sure does look yummy with nam yee! So folks, use nam yee.
Comment by mel — January 22, 2007 @ 9:54 am