Nam Yee Steamed Pork Belly With Yam

I cooked Khau Yoke today and it was my first attempt. It was a succesful one except for the oil being too hot so I couldn't deep fried my pork longer.(It was turning 'black' already) It might not look 'nice' like those restaurants, but hey, it really taste good!

Nam Yee Red Sauce

Ingredients
7 pieces nam yee/fermented red bean curd
5 tbsp garlic, blended
5 tbsp shallots, blended
2 tsp chopped ginger
2 star anise
3 tbsp oyster sauce
2 tbsp sugar
1 tsp sesame oil
4 tbsp shaoxing wine
500ml water,
Oil

Method
Heat up oil, saute blended shallots and garlic until fragrant. Add in the remaining ingredients and bring to boil until thick.

Hakka Steamed Pork Belly With Yam
Ingredients
1 kg pork belly
500gm yam
5 cups oil for deep-frying

Marinade
1 tbsp light soya sauce
1 tbsp five spice powder

Gravy (mixed)4 tbsp Hakka Nam Yee Red Sauce
200ml water

Method
1. Cut pork belly into 3-4 pieces and mix with marinade ingredients. deep-fry in hotl oil until golden brown. Dish up and rinse with water.
2. Use fork and prick some holes on the skin. Cut into about 1.5cm thick slices.
3. Cut yam into 1cm thick slices and deep fry in hot oil until golden brown. Dish up and drain.
4. Arrange pork belly and yam onto a steaming bowl and pour over gravy.
5. Steam pork belly and yam for 2 hours until tender. Serve.

Note: Use a bowl for the pork belly and yam and then steam it. After steaming, place a plate over the bowl of pork and turn the bowl over and the pork belly will lay neatly onto your plate.

Yong Tau Foo

-Before-

-During-

-After-

You all have probably tried a lot of yong tau foo out there especially the Ampang one. My recipe is slightly different as it has sauce and does not need to go with chilli or sweet sauce. My kids love it and that's the way to get Ian to eat tofu too.

Ingredients
Chilli, lady's fingers, tau foo pok, brinjal
Fish paste
1 1/2 bowls of water
2 cloves of garlic, minced
3/4 tbsp bean paste

* Cut tau foo pok into HALF. Cut chilli, lady's fingers and brinjals into ALMOST half. Spread the fish paste into the vegetables and tau foo pok.

Deep fry all the vegetables (except for tau foo pok) and chilli last cause other vegetables might get spicy.

Method
1. Heat 2 tbsp oil in wok. Add in minced garlic and bean paste. Stir fry till garlic becomes fragrant, then add in water to boil.
2. Once water is boiled, scoop out about 1 bowl of sauce and set aside. Add in tau foo pok first, brinjals and lady's fingers. Leave the chilli aside first.
3. Let sauce simmer till your vegetables are ready. Dish and set aside. Continue simmering till it thickens.
4. Pour the sauce over the vegetables.
5. Pour the 1 bowl of sauce into work again and repeat steps 2 and 3.
6. Continue simmering until not much of sauce left together with the chilli. Dish and serve along the vegetables.

* You can add in the chilli together with other vegetables and let the sauce simmer together. I seperated the chilli out because my kids can't eat spicy food and the sauce might get spicy too.

Mushroom With Meat/Chicken Feet

Ingredients
18 numbers of Chinese mushroom, soak in water overnight before cooking
3 dried oysters
150g of thinkly sliced pork
3 cloves of garlic
3 tbsp cooking oil
1.5litre water

Seasoning
1 tbsp dark soya sauce
1 3/4 tbsp oyster sauce

Methods
1. Add in garlic into hot oil in a wok and fry till fragrant.
2. Add in pork and stir fry till cooked.
3. Add in mushroom and dried oyster and stir fry for a minute.
4. Add in seasoning.
5. Add in water and bring the mushroom to boil for about 1 minute.
6. Simmer in slow heat for about 2 hours.

* You may add in less water if you want less sauce.
* You may replace pork with chicken.

Sotong Ball With Vegetables Soup

Ingredients

Sotong Ball

Some vegetables

1 tsp Bovril chicken/beef

Water for the soup

Methods

1. Add in water and boil in a pot. Add in bovril to make a soup base.

2. Add in all ingredients and once boiled, dish and serve.

3. Add in about 1 tsp or less of fried onions with its few drops of cooked oil into soup.

 

Chicken Curry

This is one of my mum's specialty. Try it!!

4-6 servings

Ingredients
1 whole normal chicken (approx. 1kg-1.3kg), chopped into chunky pieces
6 no potatoes, cut into desired size
6 stalks lemon grass, lightly smashed
12 stalks curry leaves, leaves only
1 1/2 no coconut, milk only
1 1/2 cups water
6 tbsp chilli paste
5-7 tbsp oil

Ground Spice Ingredients (combine)
30 shallots
15 cloves garlic

Seasoning
3 tsp sugar or to taste
2 tsp salt or to taste

Method
1. Deep fry potatoes until brown or cooked.
2. Remove and put it aside.
3. Heat oil in a wok, stir fry ground spice ingredients, chilli, lemon grass and curry leaves until
frangrant.
4. Put in chicken and fry for 10-12 min.
5. Add in water and pototoes.
6. Cover wok with lid and let it simmer for about 10 min.
7. Add in coconut milk.
8. Add in seasoning to taste.
9. Cook until gravy turns thick.
10.Dish out and serve hot with steamed rice.

Stir Fry Kai Lan

Ingredients

Kai Lan, separate the stalks and leaves

Minced pork, marinated with some pepper and soy sauce

2 cloves of garlic

4 slices of ginger

1 tbsp oyster sauce

1.5 tbsp red rice wine of fah tiew wine

1.5 - 2 tbsp cooking oil

Method

1. Add in the cooking oil to a hot wok. Add in garlic and ginger and stir fry for about 2o seconds.

2. Add in minced pork and stir fry till cook and fagrant. Add in the stalks and fry for 20 seconds then followed by the vegetables' leaves.

3. Keep on stir frying and sprinkle some water on the side of the wok so that the vege won't dry out and get burned.

4. Keep on sprinkling water for a few times till see a little bit of 'sauce' in the wok. Add in oyster sauce and stir fry.

5. Add in the wine on the side of the wok and toss for about 2 or 3 times and dish.

Note: You may replaced minced pork with siew yoke or small prawns.

 

BBQ Pork (Char Siu)

Ingredients

300gm mm fah yoke (pork meat), cut into small pieces

Marinade

A few dashes of pepper

2 tbsp sugar

2 tbsp soy sauce

1.5 tbsp fah tiew wine

1 tbsp dark soy sauce

1 tbsp cornflour

Methods

1. Marinade the pork meat with all the ingredients and leave for 1 hours.

2. Fry the pork meat in medium heat till cooked or dark brown.

3. Dish and serve.

Sugar Cane Liong Sui

Ingredients

1 Sugar Cane (jook Jeh), cut into smaller length, remove skin by scrapping it with knife

8 Mak Jou

4 litres of water

Methods

Add all ingredients into a big pot and cook in medium heat for 4 hours.

Note: You may add 10 mak jou if you want it to be sweeter.

Red Wine Mee Sua

This is prepared by my mother in-law. It is one of the "Hock Chiew" clan's dishes.

4 servings

Ingredients
1kg whole "ayam kampung" or "malay chicken", chopped into small pieces
Mee Sua
3-5 tbsp sesame oil
3 tbsp red wine
6 slices ginge
3 cups wate
Salt to taste

Method
1. Heat sesame oil in a pot.
2. Add in ginger and fry it.
3. Add in red wine and continue frying the chicken for about 10-15 min.
4. Add in water and cook for about 30 min.
5. Add in salt to taste.

*Cook mee sua in a pot of boiling water for 2 min. Drain the water.

To serve
Put required amount of mee sua into an empty bowl.
Pour chicken and soup into the bowl.

Assam Sambal Prawns

Ingredients

200gm of medium sized prawns, remove skin

10 shallots, blend

10 cloves of garlic, blend

2 tbsp chilli paste

2 stalks of lemon grass, mashed

2 large onions, slice

5 lady's fingers, cut to half

4 tsp sugar

1 tsp salt

About 5 tbsp of cooking Oil

Half rice bowl of water

2 no of medium size lime

Method

1. Blend garlic and shallots and set aside.

2. Heat up wok with cooking oil.

3. Add in blended garlic and shallots, lemon grass and chilli paste. Fry until fragrant (dark red).

4. Add in prawns and onions and toss for about 15 seconds.

5. Add in water and stir fry till sambal gravy is boiling.

6. Add in lady's fingers. Add in sugar and salt and lime. Stir fry till gravy starts to thicken.

7. Dish and serve.

 

Tips: You may replace lady's fingers with other vegetables or no vegetables at all.

You may replace prawns with squids as well.

If you want more gravy, then blend more shallots and garlic.

If you can't eat it too spicy, you can add in less chilli paste. (Chilli Boh is not too spicy)

You may replace lime with assam jawa.

Fried Stingray With Pelapan Halia

Ingredients
1/4 of a large stingray or 1/2 of a medium size
1- 1 1/2 tbsp Perapan Halia
Cooking Oil for frying

Method
1. Marinade stingray with Perapan Halia for about 45 minutes.
2.Heat up oil. Add in stingray and fry in medium heat.
3. Dish and serve.

Deep Fried Nam Yee Pork Belly

300gm Fah Yoke (get some with fat so it will taste better), cut into desired size.
400gm (more or less) for deep frying

Marinade
Half or less bowl of shallot juice
2 1/2 cube of lam yue
2 tbsp fah tiew wine
1 no egg to be added before deep frying
1 tbsp tapioca flour to be added before deep frying

Method
1. Add in marinade into pork and marinade for 2 hours
2. Heat up oil in a pot for deep frying.
3. Add in egg and cornflour into pork and mix well.
4. Deep fry in high heat until golden brown.
5. Dish and drain. Serve hot.

* Do not deep fry for too long if not meat will not be tender.

* You may replace fah yoke with pork ribs or chicken breast meat.

* You can also dip into Kampung Koh Chilli Sauce.

Apple And Pear With Snow Fungus Liong Sui

Ingredients
3 red apples, cut into half and remove seeds
3 pears (yellow), cut into half and remove seeds
4 mak jou
1 piece of snow fungus, soak in water for about 2 hours or till soft
1.5 litre of water

Method
1. Add in ingredients into boiling water. Let it boil for about 2 minutes, then turn to slow heat and simmer for about 2 hours.

* You may add more or less water depending how much you want to drink.

Dong Bo Pork Belly

Ingredients
300g pork belly (Mm Fah Yoke)
1 tsp light soya sauce (A)
2 cups oil for deep frying
3 slices ginger
1 small star anise
150ml water

Seasoning
1 1/2 tbsp sugar
3 tbsp light soya sauce (B)
70ml shaoxing wine

Method
1. Blanch pork belly in boiling water until half cooked. Dish up. Rub all over with light soya sauce (A) and marinate for 10 minutes. Deep fry in hot oil unti lgolden brown. Dish and drain.
2. Arranged fried pork belly, the remaining ingredients and seasoning into a wok. Steam for 3 hours or until pork belly is tender. Remove and leave to cool before cutting into slices.

* This dish is supposed to be slightly sweet. You may adjust the taste with the seasoning.

Mee Soya With Anchovies Soup Base

Ingredients

Some pork meat, sliced thinly or minced, marinade with soya sauce, a dash of pepper, dark soy sauce and some cornflour.

1 chinese rice bowl of anchovies

3/4 of whole garlic, fried till light brown

Vegetables

Mee soya

Cooking Oil

1.4 litre water

Methods

1. Thinly sliced the pork meat and marinade with soy sauce, dark soy sauce(optional) a dash of pepper and cornflour.

2. Heat up pot with about 3 tbsp of cooking oil and add in anchovies and stir fry for about 1 or 2 minutes. Add in water and boil in high heat. Once it is boiled, simmer on low heat for about 30-45 minutes.

3. Dish the anchovies and add in the pork meat and mee soya into the soup and cook till the mee soya is almost done.

4. Add in vegetables and cook for about 1 or 2 minutes.

5. Dish the mee soya onto a bowl and pour soup, vegetables and pork meat onto the bowl.

Note: You may fry the marinated minced pork meat on a pan first and add into noodle later.

ABC Soup

Ingredients A
400gm pork (tell pork seller it is for soup) / chicken meat
5 sticks of carrots
2 medium size potatoes
2 medium size tomatoes

Ingredients B
2 tbsp fish gravy / salt to taste

* 3 litres water (as a soup base)

Method
1. Boil water in a big pot. Add in Ingredients A.
2. Cook in a high heat for 1 hour.
3. Turn to low heat and cook for another 1 1/2 to 2 hours.
4. Add in Ingredient B.
5. Serve hot.

Deep Fried Crispy Egg Plant

Ingredients
500 ml oil for deep-frying
* some seasoned flour for deep-frying
500g eggplants, cut into thick strips
2 tbsp dried prawns, soaked, chopped
1 tbsp chopped garlic
1 tbsp chopped red chilli
1 tbsp chopped spring onion

Seasoning
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
3 tbsp water

Method
1. Heat up oil for deep-frying, coat eggplant with seasoned flour and deep-fry in hot oil until golden brown. Dish up.
2. Leave 1 tbsp oil in wok, saute dried prawns and chopped garlic until fragrant. add in seasoning and stir well.
3. Add in fried eggplant, chopped red chilli, spring onion and mix well. Dish up and serve.

Tips
Seasoned flour : Mix well 150g corn flour, 1 tbsp plain flour, 1 tsp salt and dash of pepper.
You may cut eggplant into think slices, coat with seasoned flour and deep fry until crispy.

Chicken Soup

Ingredients
600gm chicken / half chicken, cut into small pieces
Ginger 6 slices, julienne cut
Sesame Oil 1 tbsp
Oil 2 tbsp
Salt to taste
700-800ml water

Method
1. Heat up sesame oil and cooking oil. Add in ginger and fry until fragrant.
2. Add in chicken and stir fry until cook.
3. Add in water and let it boil. Let it simmer in low heat for about 30 minutes.
4. Add in salt to taste. Dish and serve.