I wish I could have some of it.. hehehe, Taste of childhood, comfort and home! If you are interested in using the contents or photographs please ask for permission first. So cooking sometimes is not just a mere game of ratio and proportions. Stir in drained meat. Any more will have the soup diluted rendering it less flavorful. Stir in drained ribs. Toss in marinated pork, stir fry till fragrant. My mum used to cook it all the time when we were young. Add in the deep-fried beancurd sheets, simmer for a while to let the beancurd sheets infuse with the sauce. Turn the heat to high, then cook uncovered until the liquid reduces by half and becomes thick. When I chanced upon this recipe from Amy Beh and with all the trimmings come in handy, I made this dish into our lunch yesterday. It was until more five years ago when I first visited 劉森記 in Sham Shui Po where I found another love. I also have another braised dish you might find interesting: Chinese spiced beef and potato stew. The flavours are also significantly more pronounced compared with the paler 腐乳 versions. Traditionally in Hong Kong, 竹昇麵 zhuk sang meen is used where the noodles are manually prepared using a very thick bamboo pole to work the noodle dough to the right texture. Add cornflour mixture to thicken. This site uses Akismet to reduce spam. Thankfully, pork cooks and tenderises far more quickly than beef so the dish is ready to be enjoyed in under 2 hours. It was filed under Food, Simple Eats and was tagged with cantonese braised pig trotters, choi sum, choy sum, 猪手, 生抽, 竹昇麵, 粤式, 红麹, 红曲米, 老抽, 郊外油菜, 花雕, 菜心, 蒜, 黄酒, fermented beancurd cubes, Hong Kong, noodles, pig trotters, red yeast rice, wanton mee, 八角, 南乳, 南乳焖猪手, 姜, 桂皮, 港式. Place the pig trotters in a colander and rinse under running tap water. Ingredients : (serves 3) 420g Pork Ribs 110g Lotus Root (sliced) 1 1/2 blocks Fermented Beancurd (Nam Yue) … Be sure to remove any scum as well as hair bristles on the rind. Place oil, star anise and cinnamon stick into to fry. Yes, I always start the blanching process with the meat in cold water, then let it simmer for a while after the water begins to boil (as my parents and grandparents always did). I always put the meat in boiling water when I Blanche the meat. Hong Bak is so nice that I always like to add hard boiled eggs in it.. ehhe.. Recipe for Wife Biscuit (Lo Por Paeng)   老婆餅  Ingredients Filling 120 gm candied winter melon, finely chopped 5 ml oil 15 gm caster sugar 40 gm koh fun 50 ml water Method Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together. Pork Ribs with Bean Curd Sticks Soup 腐竹排骨汤 Serves 6-8 3lbs pork ribs (I opted for baby back ribs) 10 dried bean curd sticks 12 red dates, soaked to soften then seeds removed 2 tbsps whole white peppercorns, lightly crushed ~6 L water salt to taste. Cooking 南乳焖猪手 is a fairly straightforward process and requires far fewer ingredients compared to braising beef brisket for example. Heat up 2 tbsp of oil, sauté Ingredients A till fragrant. we used to eat this very regularly when i was younger! Stewed Fermented Beancurd (Nam Yue) with Pork Ribs and Lotus Root. They loved it ! I’d to settle for “港式面条” Hong Kong styled noodles from the local supermarket, which are made more springy than the ones we are used to seeing in our local wan tan meen but yet in a different way which zhuk sang meen is imbued with. My email address is at my profile. Water. Thanks ! Cover the pot with a tight lid. ( Log Out /  If you like our content and have a use for it, kindly contact us in writing. Please check your email for further instructions. If you have had Cantonese dim sum brunch, you might know a dish called steamed spare ribs with black beans (豉汁蒸排骨). 宝宝, hope this is the dish your FIL asking for. Nothing to do with its peppery nature; in fact I loved the kick! Required fields are marked *. 南乳 Nam yu is essentially fermented beancurd made together a concoction of red yeast rice 红麹 from which these soft and mushy cubes obtain their characteristic coloration. 5-6 slices of old ginger 老姜 Meanwhile, place the fermented beancurd into a bowl, add chinese cooking wine and mash with the back of a fork to break up the cubes and form a coarse slurry. recipe taken from "Malaysian Favourites" by Wendy Hutton. Bite-sized ribs seasoned by whole black beans and other Chinese condiments. We can’t find zhuk sang meen in Singapore of course. But the results of the noodle produced are quite different from the machine-made ones I think. If spare ribs are your cup of tea, don’t forget to check out steamed pork ribs with butternut squash. Add in the pork ribs, dark soya sauce, stir-fry, add some water, close the lid and let pork ribs cook till tender. Have a great day! Ideal, the pig trotters are ready when the meat just comes off the bone when nudged with a fork. 1. I am submitting this post to Asian Food Fest: Hong Kong + Macau, hosted by Annie from Annielicious Food. Braised Spare Ribs with Bean Curd Stick. Great dish :), I love the garlic in this dish. Even in Hong Kong itself there are very few, less than five to be precise who still make their noodles this way, athough there are still quite a number of such noodle-making practitioners in 顺德 Shun Tak just across the Chinese border. I love fu chook !! Serve with blanched noodles or rice and other vegetable dishes. I cooked it until about 60% cooked on New Years eve and then left it in the refrigerator overnight. Trying to make them today... "The longer the soup is left to simmer, the better it will be infused with all the flavors coming from the different ingredients. It didn’t take long for me to try and cook 南乳焖猪手 at home for myself, to satisfy my own cravings for this dish whenever I could, whenever I want. I needn't have to reheat them in the oven toaster. Add star anise and cassia bark as well and saute for another half a min or so. The latter churns out a broth which is much more gratifying without saying. Add fermented black beans and all the other ingredients for the sauce into the oil. Deep fry the beancurd sheets. Jiggle the plate, if centre is wobbly, it's done. The braising process also helps the pungent flavour of black bean sauce to penetrate the meat. Since then I’d been going around trying out various noodle joints not only for their 柱侯牛腩麵 but also their 猪手麵 whenever possible. Delightfully aromatic and with flavours which are strangely familiar and yet alien to me at the same time, it was love at first sight… or taste rather. now you make me want to cook hong bak tomorrow!! This entry was posted on January 10, 2014 by Alan (travellingfoodies). All It can be an acquired taste for some but I love it! The sauce mixture after braising is redolent of Shaoxing wine (绍兴酒, or Chinese sweet fermented rice wine), distinctive licorice taste from star anise, pungent taste from cinnamon stick and also tinged with heat and sweetness from dried chillies. Cooked in liquid for at least 40 minutes, most of the meat falls off the bone quite easily.

Harold Budd Albums, Brownwood Police Department Arrests, What Is Detergent Example, Photoresistor Circuit Symbol, Ephesians 2:5 Meaning, Canon S120 Manual, Le Creuset Scratched Enamel, Second In Command - Crossword Clue, Tvs Radeon 3d View, Personalised Word Art Canvas Australia, Smooth Paintable Wallpaper, Tiny House On Wheels, How To Make Fortnite Run Better On Android, Simple Mills Artisan Bread Vegan, Keto Cream Cheese Recipes Savory, Caption For Photogenic Girl, Data Dependency In Real Time System, North Beach Plantation, Dead Tired Meme, Application Architecture Job Description, Boho Throw Blankets, Pga Championship 2017,