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 !!!

Cleaver Cut Flat Noodles Soup - dao ma chet 刀嬷切

Savouring this Hakka dish is a nostalgic trip down memory lane. You can literally taste and smell the aroma from food stalls in the markets of the far east.

I used ready made northern Chinese noodles "dao xiao mian"刀削麵 bought from the chilled section of Asian supermarket. It may be slightly thinner than Hakka "dao ma chet" 刀嬷切 but a good substitute that is easy to boil. Smooth and chewy.

If you are adventurous, try making the noodles from scratch with flour, water and alkaline water. Knead till pliable and round the dough. Let it rest (covered) for 1 hour. Knead, flatten, fold into waves, cut thinly with large sharp knife. As self explanatory from the name, the Hakka noodles are sliced thinly with a cleaver while the latter is shaved.

Recipe :

Prepare the soup using 2 bowls of chicken stock and 2 bowls of anchovy stock. (Tip : Korean made pure ground anchovy powder in muslin bag tastes natural and better than granules.) Add a little salt, brown sugar, pepper and light soy sauce according to taste.

Vegetables : carrots, mushrooms, small block of soy bean curd (firm) and baby bok choy (preferably the type with white and succulent stems that won't become soft easily when cooked).

Meat ingredients : thinly sliced chicken fillet, pork or beef, deveined prawns, fish fillet, fish ball, hard boiled egg.

(Optional : stir fry pork or chicken mince in a little oil and and oyster sauce and set aside as a topping.)

When soup is almost boiling, blanch the vegetable ingredients and set aside. Season with dark soy sauce and sesame oil.

While the soup is simmering, boil another pot of water for blanching the noodles. Separate the noodles before putting into the boiling water. When noodles turn a little translucent, it is cooked. Drain well and dish up into a bowl with a little oil.

Garnish and Condiments : fried crispy anchovy, fried garlic, fried shallot, spring onion, toasted seaweed, fried chilli paste in oil, dark vinegar with ginger slices. (Optional but highly recommended as all these would enhance the taste of a simple noodle soup).

To serve :

Put desired portion of cooked noodles in a bowl.

Pour hot soup over the noodles and let it steep for 5 seconds.

Then top with condiments and sauces as you wish.

Enjoy!

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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

Spinach Soup - packed with minerals and vitamins

Red Spinach Soup

A nutritious and delicious soup that is easy to cook is none other than mom's favourite spinach simmered in anchovy broth. In Hakka, it's pronounced as "han choy soon" or "hyin choy tong" in Cantonese or "heng chai turng" in Hokkien.

Firstly, wash and drain Asian spinach leaves. The stalk must be skinned so that it would not be too tough and fibrous.

If making the anchovy stock the old fashioned way from scratch, wash dried anchovy (jiang yu in Chinese or ikan bilis in Malay), add to a pot of water and bring to the boil. Filter in through a fine sieve and use only the clear stock for making soup. You may add more water to the residue and boil a second round of stock.

Dried anchovy powder in muslim sachets are available in Korean or Japanese supermarkets. They are a better alternative to processed ikan bilis granules which are more likely to contain artificial flavouring, colours, MSG and preservatives.

Add a little salt and pepper to taste. Sesame oil is optional. Serve while the soup is warm.

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