Hakka Dishes - Index

All time favourite Hakka Food Revisited

These links would hopefully assist blog visitors to access links to various dishes :

MEAT

Taro Yam Braised Belly Pork 芋头扣肉
http://hakkafood.blogspot.com/2009/10/taro-yam-braised-meat-yu-kou-rou.html

Another version of Yam Kou Rou
http://hakkafood.blogspot.com/2009/01/taro-yam-braised-belly-pork.html

Pork Belly with preserved mustard
http://hakkafood.blogspot.com/2009/03/mei-cai-kou-ro.html

Fried radish meatball
http://hakkafood.blogspot.com/2009/01/radish-meat-balls.html

Steamed meat patty
http://hakkafood.blogspot.com/2008/12/steamed-meat.html

POULTRY

Salt baked chicken
http://hakkafood.blogspot.com/2009/01/salt-baked-chicken.html

Fried Chicken Wings with Lam Yui
http://hakkafood.blogspot.com/2009/03/deep-fried-chicken-wings-in-red.html

Chicken Rice Wine soup
http://hakkafood.blogspot.com/2009/09/different-recipes-for-rice-wine-making.html

http://hakkafood.blogspot.com/2012/01/chicken-rice-recipe-handed-down-from.html

YONG TOFU 酿 豆 腐
http://hakkafood.blogspot.com/2008/12/yong-tofu.html

Stuffed tofu - Panfried
http://hakkafood.blogspot.com/2009/04/pan-fried-niang-dou-fu.html

Assorted niang tofu and vegetables
http://hakkafood.blogspot.com/2008/12/yong-tofu.html

Stuffed Bitter Melon
http://hakkafood.blogspot.com/2010/07/bitter-melon-with-fish-and-meat.html

RICE/ NOODLES / ONE-DISH MEALS

Abacus seeds (yam balls with mushroom and shrimp) http://hakkafood.blogspot.com/2008/12/yam-abacus-seeds.html

Taro Rice
http://hakkafood.blogspot.com/2009/01/fragrant-taro-rice.html

Savoury meat rice dumpling
http://hakkafood.blogspot.com/2008/12/rice-dumpling-with-meat-filling-zhong.html

Steamed rice dumplings with sweet bean filling and syrup http://hakkafood.blogspot.com/2009/04/alkaline-rice-dumpling-with-bean.html

Ground thunder tea
http://hakkafood.blogspot.com/2008/12/lei-cha-thunder-ground-tea-drink.html

Steamed cakes (bpun)
http://hakkafood.blogspot.com/2008/12/hakka-steamed-rice-cake-pun.html

Dao ma chet Noodles
http://hakkafood.blogspot.com/2009/12/hakka-dishes-index.html

Hakka Festive Meals Specially for the guests
http://hakkafood.blogspot.com/2009/04/1-mei-cai-kou-ro-2-yong-tou-fu-3-salted.html

Poon Choi (many goodies in a basin)
http://hakkafood.blogspot.com/2009/01/poon-choi-basin-vegetable-dish-for.html

RICE WINE DISHES

Hakka Rice Wine Making glutinous rice wine from scratch
http://hakkafood.blogspot.com/2009/03/hakka-rice-wine.html

Dishes with rice wine lee (fermented red sorghum from rice wine residue)http://hakkafood.blogspot.com/2009/01/red-rice-wine-lees-dishes-seafood-or.html

VEGETABLES

Vegetables Spicy Eggplant stir fry with minced meat, basil and mint
http://hakkafood.blogspot.com/2009/05/spicy-eggplant-aubergine-with-minced.html

Panfried Bitter melon (fu gua)
http://hakkafood.blogspot.com/2009/01/pan-fried-bitter-melon.html

Bitter gourd stew with ribs and prawn
http://hakkafood.blogspot.com/2009/01/aunties-special-bitter-gourd.html

Spinach Soup
http://hakkafood.blogspot.com/2009/02/spinach-soup-packed-with-minerals-and.html

Okra / ladies’ fingers
http://hakkafood.blogspot.com/2008/12/hakka-hometown-okra.html

Pumpkin
http://hakkafood.blogspot.com/2008/12/wholesome-home-fried-pumpkin.html

Spicy Eggplant stir fry with minced pork, basil and mint
http://hakkafood.blogspot.com/2009/05/spicy-eggplant-aubergine-with-minced.html

Stir Fry Sweet Potato Leaves with different types of sauces
http://hakkafood.blogspot.com/2010/07/stir-fry-sweet-potato-leaves-variations.html

Fish and Meat Stuffed Bitter Gourd
http://hakkafood.blogspot.com/2010/07/bitter-melon-with-fish-and-meat.html

SOUPS

Black Bean Pork Soup
http://hakkafood.blogspot.com/2009/05/hakka-black-bean-soup.html

Spinach Soup
http://hakkafood.blogspot.com/2009/02/spinach-soup-packed-with-minerals-and.html

Chicken Rice Wine soup
http://hakkafood.blogspot.com/2009/09/different-recipes-for-rice-wine-making.html

Cleaver Cut Noodle Soup
http://hakkafood.blogspot.com/2009/12/hakka-dishes-index.html

* Happy Cooking !!!

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.

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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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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A simple Hakka meal for guests

A meal served at Zheng Cheng Lou at Yongding County, South China : rice and dishes.

From top left : Mei Cai Kou Ro; fried fresh water fish; steamed fish ball; salted chicken; marrow stew with meat, fried tofu and melon soup (centre).

Link :

http://oneworldtalk.freeforums.org/hakka-cuisine-t158.html

以家常便饭待客

Meicai Kou Rou 梅菜扣肉

Recipe for Belly Pork with Pickled Mustard in Stew Bowl
梅菜扣肉 mei cai kou rou

Wash dried meicai and soak in warm water for 10 minutes, remove, rinse and drain.

Marinate belly pork with dark soy sauce for 30 minutes. Adding five spice powder is optional.

Fry pork in a heavy pan under high heat till the skin is crispy. Alternatively, use sliced roast pork that has a layer of crackling skin commonly sold at Chinese BBQ stores.

Fry garlic in oil, add meicai and stir fry briefly till fragrant. - Add sugar and huadiao rice wine. - Assemble pork, meicai in a bowl, either in alternately or layered.

Prepare a double boiler or steamer. Steam for at least one hour. Using a pressure cooker will take only 15 minutes or less.

Invert the bowl of meicai kou ro over a dish and serve.

The Taiwanese eat it with steamed white buns with a slit in the centre to stuff the meat filling, somewhat similar to the pockets of pita bread but has a softer and more spongy texture.

Red rice wine lees dishes - seafood or meat

The residue from making glutinous rice wine, known as 红糟 in Mandarin (hong2 zao1), can be used as flavouring for stir fries of meat and seafood dishes. My favourites are chicken or prawn.

Red yeast rice sauce manufactured by W.J.F. (wei4 rong2) in Taiwan is really good. The red wine residue is said to be made from all natural ingredients, ground into a fine paste and seasoned. It is very tasty by itself. There is no need to add salt or other seasoning sauces to fry the meat.

Fermented glutinous rice also comes in natural white colour if red sorghum is not added. You can purchase this in bottles or small takeaway tubs from the chiller section of Asian grocery stores. Unlike the ready to use red yeast sauce above, a little soy sauce should be added when the meat is almost cooked. Always sear the meat in garlic oil before simmering it so as to bring out the full flavours.

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Fried Radish Meat Balls 萝卜丸

- Wash radish, peel the skin and shred thinly. Set aside.
- Wash dried shrimp, chop finely, pan fry or bake with a little oil till fragrant. Cool.
- Dice soaked mushroom or black fungus roughly.
- Put radish, minced pork, shrimp, mushroom, tapioca flour, seasoning, egg, in a mixing bowl.
- Stir the mixture till sticky.
- Using a round spoon, scoop some mixture and shape into balls.
- Either steam over boiling water for 15 minutes over medium heat or pan fry with cooking oil till golden brown.

- Copyright reserved : original recipe and photos

Steamed meat 蒸肉饼

The Chinese name of this dish is "zheng rou bing" or steamed meat patty.

Diced meat, mushroom, waterchestnut, pickles. Mix with egg, flour, sauces and sesame oil and steamed under medium fire to a perfectly soft and crunchy texture. This dish is available in some Chinese restaurants that serve traditional southern cuisine.

Homemade Assorted Stuffed vegetables - Yong Tofu - Niang Doufu 酿 豆 腐

Hakka Stuffed Tofu

The story was told that Hakkas who migrated from central China, tried to improvise making jiaozi (meat dumplings) using tofu instead of wheat flour pastry which is a scarce in southern China. Today, niang doufu (yong tofu) has become popularized in Chinese restaurants throughout the world.


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Traditional and authentic yong tofu filling contains minced pork, salty dried fish and fish paste. Starch is added to bind the meat which is whipped into a bouncy consistency. Seasoning is basic, using salt and pepper, and possibly spring onions and cut chilli.

One is not limited to stuffing only tofu products. It is really up to the imagination of the cook and the availability of ingredients to create different delicious morsels.

Niang dofu is usually deep fried so that it could keep longer. They are then cooked in boiling soya bean and anchovy stock or oyster sauce gravy. The dipping sweet and chilli sauces add another layer of flavouring to the dish.