Friday, April 16, 2010

Easy Hakka Style Deep Fried Nam Yee (Fermented Red Bean curd) Pork Belly Recipe

One thing about being a Foodie who likes to cook is I ended up with a cabinet full of various spices, food seasoning and all sorts of other ingredients. My fridge is also packed to the brim with food stuff and many types of Chinese herbs. Therefore, I have to control my urge to buy any new ingredients whenever I come across them. I always like to use what ever ingredients that I have in my kitchen to cook and try to avoid buying ingredients that I rarely use. The fermented red bean curd has been sitting idle in my kitchen cabinet for almost 2 months, so it is time for me to use it. I always like dishes that are cooked using fermented red bean curd. Sometime I would fry them with Romaine lettuce or just eat it plain with porridge. My kids also like fried Hakka style pork belly, so I ended up cooking this simple dish for dinner.

Ingredients
Pork Belly, 400 gms (alternatively, you can also use chicken meat)
Fermented Red Bean Curd (Nam Yee), 1 pc,
Mashed Pepper, a dash
Corn Flour, 4 teaspoons
Salt, a dash or to taste (Nam yee is already very salty)
Chinese Rice
Wine for cooking, 1 table spoon
Light Soya Sauce, 1 teaspoon
Lemon juice, 2 table spoons
Sugar, 1 tablespoon
Cut pork belly into 2 inches length.

Marinade the pork with all the ingredients. Heat up wok and add oil. Fry the pork until it is golden brown in colour. I used non stick pan so that I can cut down on the oil usage. Cut the deep fried pork into bite sizes and serve with steamed rice.

18 comments:

smallkucing said...

alamak...u made me gila b.a.b.i. jor. hmmm.....must go pasar buy roast pork to eat jor in the morning

reanaclaire said...

small kucing, gila babi? hahahaha... pete, that makes two of us, me and kathy... suddenly yearn for roasted pork.. too!

tuti said...

make that three. haha.

Angie's Recipes said...

Love fermented beancurd! I am darn sure these pork belly slices are GREAT!

Mary said...

I really think I could like this. It sounds wonderful and I like fermented bean curd. I hope you are having a great day. Blessings...Mary

shahana said...

nicerecipe!

MaryMoh said...

With nam yee...sure delicious....mmmm. I can just snack on it. I think the fatter the belly pork, the better it is, right? Just forget about the waistline...haha.

cleffairy said...

LOL... smallkucing terkena disease liao. Sakit kucing b.a.b.i.

Kesian... pete... your blog got disease lah! :P

manglish said...

ohhh my mum used to make it this too...crispy kulit...always finish very fast hahahahah

wenn said...

i love it too!

molly said...

Pete, can order one kilo ah?

penny aka jeroxie said...

My very close friend that has left to go back to KL made this for us once! Missing it here.

Xjion89 said...

another cool recipe^^
keep sharing ooo~~~~

fufu said...

wow.. nice!! but cant get nam yu here ><

Somewhere in Singapore said...

My cabinet only has those items that is commonly use...

Me too will also avoid buying ingredients that i seldom use...

AL said...

Pete I am still thinking of what to go with my carbonara pasta,can you suggest something which is easy to prepare? I am rid of eating carbonara with lemon grass chicken haha. Thanks.

Pete said...

Al : I would try it with some thin slices of roast duck as replacement for the usual bacon...LOL!

mNhL said...

Aaaa....I;ve always been thinking if your house got a store room to stock up all the ingredient since you can cook so many things. MIL used to cook this and goes with pan mee. Very nice.

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