Stewed Hakka Fried Pork Belly With Black Fungus

Hakka Nam Yee Sauce

Ingredients

4 pieces nam yee/fermented red bean curd

1.5 tbsp chopped garlic

1.5 tbsp chopped shallots

1 tbsp ginger

1 star anise

1.5 tbsp oyster sauce

1 tsp sugar

3 tbsp Fah Tiew wine

Method

Heat up 3 tbsp oil, saute chopped garlic until fragrant. Add in the remaining ingredients and bring to boil until thick.

Stewed Pork Belly With Black Fungus

Ingredients

600g pork belly, sliced thickly

100g black fungus, soaked

1500ml water

Oil for deep frying

Marinade

4 tbsp Hakka Nam Yee Red Sauce

3 tbsp water

1 tbsp tapioca flour

1 whole egg (add in to marinade before deep frying)

20 shallots juice (add in to marinade before deep frying)

Method

1. Combined pork belly with marinade and marinate for 2 hours.

2. Heat up oil for deep frying, put pork belly and deep fry until brown. Dish and drain.

2. Put all ingredients and water into a stock pot and bring to boil. Lower the heat and continue to simmer for 45 minutes or until the pork is tender.

SS3 Pork Noodle

It is located behind the Tmn Bahagia LRT in SS3. Go and have a try but don't go too late. The stall gets busy even at 11am especially during the weekends. Busy as in 10-20 bowls to wait before your turn.

Fried Longevity Noodle

Ingredients
1 packet of longevity noodles
18 shallots
10 cloves of garlic
Vegetables
Small slices of pork
3 tbsp of cooking oil
Small size prawns
4 tbsp soya sauce (more or less)
3 tbsp oyster sauce (more or less)
2 tbsp dark soya sauce (more or less)

Methods
1. Boil a pot of water to cook longevity noodles till al dente. Strain the water and set noodle aside.
2. Heat up oil in the wok and add in shallots and garlic. Fry till brown and add in pork and later followed by prawns. When pork is cooked, ad in vegetables. Stir fry for a while and add in the boiled noodles. Keep on strir frying and add in the soya sauce, oyster sauce and dark soya sauce.
3. Continue to stir fry for a few more minutes. Dish and serve.

Tips : This dish must have lots of shallots and oil so that it will taste better and more fragrant. (heong)

Bayu Timor

Bayu Timor is located at Tmn Megah, Petaling Jaya. It serves local, Indonesian and Western Food too. Desserts are mostly local kuih muih and cakes.

-Rojak-

-My Nasi Lemak-

-Iris' Chicken Spaghetti-

-Ian's Fish And Chips. Sorry, almost forgotten to take the photo, that's why its all cut up into pieces-

-Hubby's Mee Siam-

The upper floor sells furnitures, probably from Indonesia and if you like Bali, you would love this place. Some of their tables are marbles, glass, glass with sea shells below, long arm chair, wooden chair, etc. They are all different and this is what I like about this place.

Ingredients
1 medium size chicken, cut into small pieces
2 tbsp oyster sauce
2tbsp dark soya sauce
2 tbsp fah Tiew wine
10 slices of ginger, julienne cut
2 tbsp cooking oil
1.5 rice bowl of water

Method
1. Heat up oil in a wok. Add in ginger and stri fry till fragrant or turning brown. Add in chicken and continue to stir fry till almost cook and starting to turn brown.
2. Still in high heat, add in oyster sauce and dark soya sauce. Mix well.
3. Add in water and when it starts boiling, cover with lid (optional) and let it simmer till the sauce is slightly thickened. Add in Fah Tiew wine from the side of the wok. Dish and serve.

The sauce is up to your liking. If you would like more, add more water and if less, simmer till it thickens.
If you would like to eat more ginger, add more but to warn you, it is slightly 'spicy' for the kids

Jar Choi With Pork

Ingredients

About 300-500g of pork rib (tell pork seller that you to give you the tender part)

1 whole jar choi (soaked in water for about 30 min or when it is not salty anymore)

2tbsp oyster sauce

2tbsp dark soya sauce

3 tsp sugar

3 tbso oil

3 cloves garlic

2.5 rice bowls of water

Method

1. Heat up oil and add in garlic. Fry till fragrant, add in pork and stir fry till cooked. Add in water, oyster sauce, and dark soya sauce.

2. Once boiled, add in jar choi and sugar. Lower the heat and let it simmer for about 1 hour or till tender. If pork is not tender yet and sauce has thickens, add in more water.

 

 

 

 

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.