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Nam Yee Pork with Black Fungus & Tofu

Monday, 23 August 2010

I craved.

I contemplated.

I resisted.

and this was what I made instead of the more sinful version Hakka Braised Pork Belly (Char Yoke) 客家南乳炸猪肉.

Nam Yee Pork with Black Fungus & Tofu

  • 500g pork - cut into small pieces
  • 1 thumb size ginger - grated
  • 3 cloves garlic - pressed
  • 50g black fungus - soaked till softened, cut into small pieces
  • 3/4 cup water
  • 1 pack silken tofu (firm) – cut into small cubes
  • 1 tbs chili oil flakes
  • Salt (to taste)
For marinade:
  • 1 tbs light soy sauce
  • 2 tsp sugar
  • 1 tbs Shaoxing wine
  • 1 tsp sesame oil
  • 1 spoon Knorr chicken powder
  • 2 cubes nam yee 南乳
  • 2 tbs miso paste
  • 1/2 tsp white pepper powder
  • 1/2 tsp 5 spice powder
  • 2 tsp corn starch

  • Mix together pork and all ingredients for marinade. Leave to marinate for at least 30 mins or better overnight.
  • Heat up a bit of oil in a pot.
  • Add garlic and ginger, fry until fragrant.
  • Add pork, fry until lightly browned.
  • Mix in fungus and water. Bring to boil then lower heat to simmer for about 20 mins or until meat is tender.
  • Gently stir in tofu and leave to simmer for a further 5 mins.
  • Season to taste with chili oil and salt.
  • Thicken with a bit of corn starch slurry (corn starch + water) if too watery.

Nam Yee Pork with Black Fungus & Tofu

Tofu makes everything seems healthier, doesn't it?

Remember to check out the Ariel Stain Remover Give Away. The competition ends at Midnight GMT 25th August, 2010. Good luck!

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