Yimin (or “righteous people”, 義民) was a title the Qing dynasty bestowed upon Hakka who helped the Qing government put down an uprising by the Fujianese in Taiwan in the 1700s.The uprising led to the deaths of more than 200 people in Hsinchu. The bodies were buried at the local Sinpu-Fangliao Yimin Temple.Hakka celebrate the memory of the Yimin on the 20th of the seventh month of the lunar calendar.
http://www.taiwantodaynews.com/index.php/hakka-festival-celebrates-history-food-and-culture
Saturday, October 31, 2009
Forum on Penang Hakka folks
CHUNG Ling High School, Chinese daily Kwong Wah Yit Poh and the Penang Philomathic Union all have one thing in common — Sun Yat-Sen and the Penang Hakka community.
Their history and connection are among the topics that will
be discussed during the upcoming ‘Hakka Study and Research and the Chinese Communities of Penang’ forum at Han Chiang College on May 2.The forum will be the second joint effort between the college and the National University of Singapore (NUS).
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He added that the Federation of Malaysian Hakka Associations also had high hopes of establishing a Hakka Village Cultural Centre in Balik Pulau soon.
The Hakka studies and research forum will start at 9am at the Han Chiang College hall. It will kick off with a dialogue session with Han Chiang and NUS academicians at 9.20am.Three research papers on the Hakka community will be presented by post graduate NUS students at 10.45am.
Most people have the impression that most Penang residents are Hokkien and Peranakan. There is however a sizeable number of Penangites whose ancestry could be traced to Hakka origins but most have learnt to speak Hokkien for convenience.
Friday, October 30, 2009
Taro / yam braised meat -- yu tou kou rou 芋头扣肉
Tantalising taro arranged alternately with double cooked belly pork
Cooking the belly pork entails various stages. Ensure that you prepare hours in advance. Firstly, the pork has to be marinated in soy sauce and five spice powder for at least an hour. Drain the sauce before frying the fatty portion in a hot frying pan. Quickly transfer into a pot with the marinade and bring to the slow boil. Add 2 cloves of garlic. Lower the heat and simmer with lid on till tender and fragrant. This should take at least an hour or two. Then cool the meat. Remove and slice into smaller pieces.
Meanwhile, panfry the taro (yam) till slightly golden brown (half cooked).
Arrange taro and pork belly slices alternately in a large bowl. Adding fermented red beancurd will lend the dish more flavour, aroma and colour. Use fu ru sparingly as it can be very salty.
Steam over boiling water in a large pot or wok covered for 45 minutes to an hour. Ensure that water does not dry up or it may damage your cooking utensils or could even be dangerous. To tell if it's ready, the yam and meat should be quite soft and amalgamated. Place a large dish over the bowl and press tightly. Quickly invert the bowl and put on the table. Remove the bowl which has served as a mould while cooking.
This is a very popular dish among Hakkas who lived in Guangzhou. It is an adaptation from trademark Hakka dish salty mustard braised pork belly.
Another recipe : http://hakkafood.blogspot.com/2009/01/taro-yam-braised-belly-pork.html
Mei cai kou rou : http://hakkafood.blogspot.com/2009/03/mei-cai-kou-ro.html
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