Well, this was a dish that I've cooked 2 weeks ago, but only have the time to post it now. It was another of my 1st attempt, a Hakka dish which is quite porpular. Anyhow, I've cooked it with some vegetarian meat instead. Result was acceptable.
I can say this sauce was super duper delicious. It can be cook with any other dishes with meat and vege. A recipe adapted from "Hawker's Fair....Sauces"
Ingredients for Hakka Nam Yee Sauce:
8 pcs Nam yee (fermented red bean curd)
3 tbsps chopped garlic
3 tbsps chopped shallots
1 tsp chopped ginger
2 star anise
5cm cinnamon stick
3 tbsps oyster sauce
2 tbsps sugar
1 tsp sesame oil
2 tbsps Shaoxing wine (chinese cooking wine)
a little constarch (for thickening)
~ Heat up some oil, saute chopped garlic and shallots until fragnant. Add in remaining ingredients and bring to boil. Add in some cornstarch and cook until thicken.
** Storage time : 1 month (in the fridge)
1 kg pork belly (I used vegetarian meat)
1 tbsp light soy sauce
1 tsp five spice powder
4 tbsps Hakka Nam Yee sauce
Some oil for deep frying
~ Cut belly into 3-4 big pieces and mix with marinade ingredients. Dee-fry in hot oil until golden brown. Dish up and rinse with water. Use fork and prick some holes on the skin. Cut into 1.5cm thick slices. Set aside.
~ Cut Yam into 1 cm thick slices and deep-fry until golden brown, Dish up and drain. Set aside.
~ Arrange pork belly and yam onto a steaming bowl or pan and pour over gravy.
~ Steam pork belly and yam for 1-2 hours until tender. Serve hot.
** If using vegetarian meat- steam for 1 hour.