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 !!!

Bitter Melon with fish and meat stuffing

Adherents of Chinese medical herbal history (TCM) believe that bitter gourd has many health benefits. Not only does it reduce blood pressure, it helps to neutralise effects of insects stings / bites, cool down heaty sore throat and promote healthy, clear and glowing skin.

Moreover, heed the old addage : one who eats bitterness (endure hardships) would become more successful in future.

Originally special dish of Hakkas, many other Chinese and non-Chinese are loving it.

Method :

For 2 bitter melons (cooling bitter gourd)

Cut each bitter melon into 3 large pieces.

Remove the seeds at the core with a teaspoon.

Cut bitter gourd into smaller 2 cm thick rings.

Soak in salt water for at least 10 minutes. Drain, rinse and drain.

The filling is very much the same as niang doufu (yong tofu) :

- Fish paste 2 cups (from firm white fish meat, deboned, chopped, blended)

or frozen ready made from speciality supermarkets

- Pork mince 1/2 cup

- chopped spring onion

Season according to taste : pepper, salt and brown sugar

(less salt is needed if using ready made fish paste)

The most common method of cooking the bitter melon is pan frying with a little oil.

Alternatively, grill the stuffed melon in an oven briefly, cook in microwave (less tasty), use combination cooking in a convection microwave oven, bake in oven at 150 C for at least 30 minutes.

Sauce (optional)

1. Fry chopped garlic and shallot with vegetable oil in a saucepan till fragrant.

2. Mix a solution of oyster sauce, hoisin sauce, pepper, soy sauce, sesame oil with tapioca starch and water.

3. Pour the mixture into the pan and simmer till lightly boil, stirring continuously to prevent lumps from developing.

Stir Fry Sweet Potato Leaves - Variations of Sauces Dressing

Fan Shu Ye or Sweet Potato Leaves (sometimes also known as "yam leaves") stir fry is considered a "poor man's food" because they are usually easy to grow in the backyard and sprout rapidly to give an abundant yield to cook a huge serving of vegetable dish for the family.



The young leaves of the humble sweet potato are usually tender. As for the stalks, break gently and peel the fibrous outer "skin" for a crunchier texture.

The base of each stalk is usually thick and not as palatable especially for children and older folks. Do not discard them. Keep in a moist place and wait for roots to grow. Then plant them in a large terracotta pot or in the garden. Whenever you need to cook sweet potato leaves, just cut the younger leaves and shoots. New shoots will grow no sooner.

After washing and draining the leaves. Prepare the ingredients for stir fry.

The ingredients for a basic recipe are garlic cloves (chopped), cooking oil, 1/2 tsp of soy sauce. Fry the garlic in oil till fragrant, add sweet potato leaves, stir fry for 1 minute and add seasoning.

Sweet potato leaves go well with different types of sauces. The following are some suggestions that are commonly used for home cooking.



Variation 1 : Belachan Sauce
Chopped Garlic
Pound fresh chilli (from 2 birds eye chillies)
Thumb size Malaysian belachan (shrimp paste mashed and toasted)
Dried shrimp (1 TBS washed & drained)
Fish sauce (1 tsp)
* Mix belachan with
* Just heat up cooking oil, fry garlic, dried shrimp,

Variation 2 : Nonya Coconut Milk Recipe
As in the above recipe (omit belachan)
Add one cup of coconut milk (not cream) after a quick fry of the vegetables.
Turn off heat when the gravy boils shortly.

Variation 2 : Salty Yellow Bean Sauce
Fry garlic in oil heated oil (not too hot or else it gets burnt and char easily). Add lightly mashed salty yellow beans (1 TBS). Put in the vegetables and give it a few quick swirls and toss. Add brown sugar according to taste.

Variation 4 : Oyster Sauce
Heat up oil and fry garlic. Stir fry the vegetable in medium heat.
Once the vegetable is cooked, add oyster sauce.

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