Hakka Namyee (Fermented Bean curd) Beef/Lamb Recipe

This famous Hakka dish is normally cooked using lamb but I decided to try it out using beef instead. It turned out ok, but I think Hakka Namyee lamb still taste better. I bought 300gms of topside beef from Tesco stores in Mutiara Rini and cut it into large chunks. The beef is a bit tough and I have to let it simmer for a while in the pot to soften it!

Ingredients

Beef, 300gms (I recomend that you use lamb, it taste nicer!)

Cinnamon, 1 stick

Dried chilli, 2 pcs

Dried Bean curd strips, 2 pcs, soak in water to soften, cut into 2 inches length

Sweet Snow Peas, 5 pcs

Carrot, 1 pc, cut into small chunks

Namyee (preserved bean curd), 1 pc

Garlic, 3pcs Salt to taste

Rice wine, 1 table spoon.

Heat up 1 table spoon of oil in wok and sautéed garlic until fragrant. Then add in the beef and stir fry until it caramelized. Add two bowls of water. Then add in the cinnamon, dried chillies, bean curd strips, rice wine and namyee. Let it simmer until the beef is soft. Put in the snow peas and carrot. Add some corn flour mixture in water to thicken the stew! Add salt to taste. Serve this dish in a clay pot.

PS : Lamb would taste better!