I was reading this blog just the other day, n my hub accidentally (or co-incidentally) glimpsed thru the title of the post. "Ke Jia Yang Dou Fu?" he asked. "Are you cooking me this dish?"
So i was bought. or sold. Not exactly at the first question, but rather, or "sort of", the statements he later on made which convinced me.
"You are a Ke Jia wo, with pure genuine Chinese blood. Purer than me. So you shd know how to make genuine Ke Jia dishes. That includes Yang Dou Fu."
He was smart; so brilliant i guess i have no choice but to put myself to shame for not carrying myself as a Hakka well. I admire these dishes i grew up eating; but to the extent of 'i don't know why', i just don't know how to cook one!
Well, after all the ding dong ding dang, i finally (yeah!) made Hakka Yong Tiu FU!!!
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| My first. Bought fresh toufu, and dug holes in the middle. Fresh minced pork marinated with oyster sauce, soy sauce, pepper, some seasoning and garlic. Garnished with lotsa scallions! |
Pan frying the stuffed bean curd was a challenge for me. Had to make sure i do it carefully without squashing any of them!
I had some minced pork leftover, so made them into meatballs with the beancurd 'holes' and stir-fried with capsicums and carrots.
