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Stir Fried Ngaku With Pork Belly

After frying about 2 kilos of ngaku chips, I still left about 10 nos of ngaku. I give up frying after standing at the stove for close 1 hour. Tired. Balance of the ngaku I kept it in the fridge for cooking the next few days. We are Hokkiens and  I remembered when I was young, I have not seen my Ah Mah buy any ngaku to cook during CNY. Maybe the Hokkiens don’t cook ngaku. My Mom is a Cantonese and she usually steamed ngaku during CNY together with the waxed sausages and waxed duck ( lap cheong & lap ngap).

I married to a Hakka’s family and on every CNY, my MIL will cook ngaku with pork belly and added with Chinese parsley and red fermented beancurd.  Its the first time I eat ngaku cook in this way on the first year of having reunion dinner after married to my hubby. This dish is something I look forward to eat from my MIL’s cooking on every reunion dinner.

I tried cooking it few times but still couldn’t get my MIL’s way of cooking ngaku. Using all the same ingredients but the taste still lack a bit. Don’t know whats went wrong  with my skills of cooking this. Can never get the taste as how my MIL cook even thought I stand next to her and see how she cook. Hmmm…. anyway, this dish taste even better when you left it overnight and re-heat it back the next day. I like to eat this dish wrapped with lettuce. My all time favorites during CNY.

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Ingredients:
10 nos 0f ngaku / arrow root head, cut thinly
A piece of pork belly about 1/2 bowl, cut thinly
1/2 cup of water
Some chopped garlic
2 pcs nam yue ( fermented red beancurd )
2 tbsp nam yue juice ( the red colour juice from fermented beancurd )
Salt and sugar for seasoning
1 tsp of dark soya sauce
Some Chinese parsley, cut into 2 inch length

Method :
1. Heat oil in pan. Sautee chopped garlic till fragrant.
2. Add in pork stir fried for a minute. Then add in ngaku, fermented red beancurd, fermented red beancurd’s juice, dark soya sauce and water. Cover the pan and let it simmer till the ngaku is soft or till the water dry up a little.
3. Season with salt and sugar and add in Chinese parsley. Stir fried for a minute again. Dish up and serve with white rice or you can just wrapped it with lettuce.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

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Do you know that ngaku / arrow root head also can plant in water and turned into a very nice decorative plant during CNY? I planted one in a pot and it started to shoot green leaves. My aunty told me to start planting it about 4 weeks before CNY. Change the water in the pot everyday and by the time CNY, the ngaku plant will be nicely bloom with green leaves.

Give it a try to plant the ngaku plant next year because now is too late to plant one.

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