Hakka Black Bean Soup

Black Bean Soup is a popular post natal "confinement" dish because it is high in protein and a variety of nutrients such as omega3, antioxidants, vitamins and minerals.. Please note that black beans are round and not the same as kidney beans used in Mexican cooking.

Black beans could be pre-fried in advance. Beans that are not soaked or fried before cooking tends to produce a strong bean taste and are not easily digestible.

Fry black beans in a heavy skillet or wok without oil in medium heat. Keep stirring to prevent the beans from burning. This could take about 30 minutes. Be patient and do not overheat the beans.

Parboil pork ribs or pig tail briefly in medium hot water. Do not let it overboil. Remove from heat and refresh with cold water.

In a large stock pot, submerge meat in cold water and bring to the boil. Add black beans and chicken stock. Continue boiling with the lid covered, checking that it does not overflow. When it is boiled, turn down the heat and continue to simmer for another 30 minutes. Add salt according to taste.

Stuffed Doufu in Hot Claypot

Dongjiang (Tong Kong) in Guangdong province, Meixian district, is known for its clear mountain waters which are said to be excellent for producing the best snow white and succulent doufu (tofu). Hakkas in Dongjiang have mastered the art of cooking tofu. This dish is cooked in a claypot to retain all the heat and flavours until it is ready to be served.

Cut 2 blocks of firm and silky tofu into rectangular bite sizes.

Blend mince lean pork, fish paste, dried shrimp, salted fish by chopping and blending vigorously with chopsticks. Alternatively, use an electric blender. Add salt, pepper and starch solution at every 5 minute interval.

Scoop a dollop of minced meat and press firmly on top of each beancurd, taking care not to dent it. Fry in oil till cooked.

Heat up frying pan with vegetable oil. Saute garlic, spring onion and ginger in this sequence. Bring 3 TBS of chicken stock to the boil in a claypot. Add garlic, spring onion and ginger.

Put in the vegetables : carrot, spinach or cabbage and simmer. Add the cooked beancurd. Drizzle a little soy sauce, sesame oil and oyster sauce.
Cover and bring to a gradual boil.

References to other types of stuffed tofu :

Compare this with fried tofu http://hakkafood.blogspot.com/2009/04/pan-fried-niang-dou-fu.html

and assorted stuffed vegetables and beancurd variations http://hakkafood.blogspot.com/search?q=niang+dofu

Spicy Eggplant (aubergine) with minced pork, basil and mint

Thumbs up for this delicious and nutritious Hakka dish that is easy to prepare. The myraid of flavours makes it a good companion for a meal with rice and soup. You can imagine this must be very popular in the old days where meat was expensive and scarce.

Peel and slice eggplant. Soak them in salty solution if not cooking immediately. Drain well. Deep fry cut eggplant pieces (with out without flour or batter) in sufficient amount of heated vegetable oil. Healthier alternatives are to steam the eggplant for a few minutes or slow bake in the oven for 30 minutes till soft and cooked.

Wash. drain and air dry mint leaves and basil leaves from 2 to 3 stalks each. Set aside for later use.

Fry chopped garlic and onions till fragrant. Add minced pork marinated in light soy sauce and pepper and fry till well cooked.

Return cooked eggplant to the pot. Add oyster sauce, chopped chillies, spicy bean sauce and sesame oil. Give the mixture a quick stir on high heat. Finally, add mint and basil leaves as garnishing before serving.

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Toasted Rice Biscuit and Roast Rice Tea

炒米饼 Cao Mi Bing (Toasted Rice Biscuits) also known as "powdery crisp" in some parts of China should melt in the mouth instead of rock hard.
My regrets not getting the recipe of this Chinese New Year must-have from my late granny. I have a hazy idea of the recipe and searching the internet for clues have not helped much either.

According to traditional recipes, white glutinous rice grains are sieved and washed to remove impurities. Drain and air dry before dry frying (without oil) in a large wok or flat pan till golden colour. Similarly, mung bean flour should be fried till fragrant. Add fine castor sugar, vegetable oil or fragrant oil to the flours. Blend well. Some recipes recommend boiling the sugar into a carmalised syrup which I can imagine would be more difficult to combine with the flour. Adding a little beaten egg will help to bind the biscuit. Press the mixture into biscuit moulds and knock it out on the baking tray. In the old days, the cookies are baked in a charcoal fuel cooker.
Rice biscuits are now easily available in the grocery stores all around the world. Rice cookies from Macau contain ground Chinese almonds (apricot kernels) and groundnuts, making it more fragrant and crunchy.

Roast Rice Tea

A comforting beverage during winter and for women after delivery. Roast rice tea is quite similar to Japanese or Korean green tea with roast rice (minus the tea leaves). It has warming properties and leaves a pleasant after taste. Dry fry rice grains as in the above method of preparing toast rice biscuits. When cooled, store rice grains in an air tight bottle. A teaspoon of rice grains is sufficient to make a cup of tea

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Fried Pork with Black Fungus and Savory Red Sauce - "Hakka style Zha Nguek" 炸肉 zha rou

The dish is sometimes called deep fried pork with red bean sauce known as 炸肉 (pronounced zha2 rou4 in Mandarin and za nguek in Hakka).

It is a must-have dish for special occasions in Hakka (kejia) families.  This is a must-have for birthdays and weddings.

Like most Hakka dishes, it was supposed to be salty but the flavours can be adjusted by the cook to suit different palates.

The main ingredients are quite simple : marbled belly pork (washed and sliced into cubes) and black wood ear fungus (soaked and cut).

Marinate the meat in five spice powder, ginger extract and light soy sauce for at least one hour.

Prepare batter mixture with eggs, flour and a pinch of rice flour. Whip till a thick consistency is formed.

Deep fry the battered meat till golden brown. Drain and set aside.

Prepare sauce for pouring over the meat or dipping : saute garlic till fragrant, then add a dash of wine and fu ru * in chicken stock to simmer.

If you like a more flavoursome and rich sauce, add a little wine (yellow rice wine, huadiao or any cooking wine), oyster sauce and brown sugar.

(Note : "fu ru" 红腐乳 also known as "nan ru" 南乳 commonly described as red fermented soy cheese)
My aunt who lived with my grandparents used to cook this dish for every festive meal or birthday celebrations.

Many thanks to my friend's mother's network of friends who provided inputs for the above recipe.

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