Friday, October 10, 2008

Salted Fish Pork Recipe (Ham Yee Fah Lam Po)

The Salted Fish Pork Dish. I did not use dried chillies and spring onions on this dish. My kids don't like the dry chillies.
This is one of my favorite dishes whenever I eat out. The salted fish add some ‘zing’ to the pork.

Pork belly or lean meat, 250gms, cut into thin slices, marinate with 1 teaspoon of corn flour
Salted fish, 3 pcs, cut into small pieces, deep fried until crispy and put aside
Light Soya Sauce, 2 table spoon
Oyster sauce, 1 table spoon
Shao Xing Chiew (Chinese cooking wine), 1 table spoon (optional)
Dark soya sauce, 1 teaspoon Ginger, 1”x1”x1”, cut into slices
Dry chillies, 3 pcs, soaked in water and remove seeds
Onion, 1pc, cut into four.
Garlic, 5 pcs, removes skin
Spring onions for garnishing

Heat up wok and add in 2 table spoon of vegetable oil. Sautéed ginger, garlic, dry chili and onions until fragrant. Add in the pork. Fry until pork is cooked, then add in light soya sauce, oyster sauce, shao xing chiew and dark soya sauce. Add in the spring onions and stir for a short while. Put the dish on a plate and sprinkle the crispy salted fish on top of it. Note: I did not use salt in this dish because, the salted fish is salty enough already.

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