Hakka Yong Fuka/Bitterguard & Tau Pok

HAKKA YONG FUKA/BITTERGUARD & TAU POK 
INGREDIENTS

1 large Bitterguard

1pkt puffed beancurd / tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )

1000g chicken boneless, minced 

4tbsp Osyter sauce

1tbsp light soya sauce

dash of salt, pepper, chicken granules,

3 tbsp corn flour

handful chopped coriander leafs / spring onion

SAUCE

4 cups water, add more if needed

oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD

1. To make filling - Clean chicken, minced chicken with food processor.  Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean and discard bitterguard seeds, Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the bitterguard and for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish. 

3. In a soup pan, place tau pok below follow bitterguard, arrange closely next to each other.  In a bowl, add in sauce and mix water, pour over tau fu.  Cook with medium fire slowly until cooked through.

4. Add water, taste and add seasoning as needed.

5.  When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.

Yong Tau Fu & Yong Tau Pok ( Stuffed White Beancurd & Stuffed Puff Beancurd )

Sabah Hakka silky Yong Tau Fu and Yong Tau Pok is a favourite hit for many among Hakka ourselve and others.  This is always Hakka family favourite dishes.

Back on those days, these dishes were cooked and served only on special occasion or CNY festival.  Today, this has no longer apply, yong tau fu has popularize with a high demand, so its easily found serving for breakfast or dinner at most kopitiam or restaurant all year round.

When im back home Sabah, my family always requested these two dishes to be cooked by me. As i am no longer eat pork.  I used chicken instead of pork meat.  Believe me, I can cook this with chicken filling taste just as good as pork ( sorry to say this but its true ) less consuming pork and fats is a good signed going in to your stomach. ( sorry again for those who consume pork, i mean no offends with pork meat :) peace* hehe.... i keep the traditional dish going! :)

STUFFED TAU FU & STUFFED TAU POK 
INGREDIENTS

4 white beancurd / local white tau fu

4 brown/oil beancurd / local oil/brown tau fu 

1pkt puffed beancurd / tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )

1000g chicken boneless, minced 

4tbsp Osyter sauce

1tbsp light soya sauce

dash of salt, pepper, chicken granules,

3 tbsp corn flour

handful chopped coriander leafs / spring onion

SAUCE

4 cups water, add more if needed

oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD

1. To make filling - Clean chicken, minced chicken with food processor.  Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean tau fu, Use teaspoon remove a portion at the center tau fu, Be very gentle to keep the pouch intact. Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the tofu.  As for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish. 

3. In a soup pan, place tau pok below follow with white and brown tau fu, arrange closely next to each other.  In a bowl, add in sauce and mix water, pour over tau fu.  Cook with medium fire slowly until cooked through.

4. Add water, taste and add seasoning as needed.

5.  When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.  

Steamed Wu Tau / Yam ( From Hakka Style Steamed Wu Tau Kau Yuk )

Hakka Style Steamed Wu Tau Kau Yuk is one of Hakka signature dish.  My late dad was the expert at home. I remember he prepared this like every CNY festival in big amount for our own consumption and give away to relatives and friends.  Those days, Dad liked to cook his Steamed Wu Tau Kau Yuk with wood fire instead of on gas stove.  He said it can cook longer until the meat and yam so tender and soft and every piece of meat and yam perfectly tasty!! I remember every bite, those skin+fat+meat and yam like literally melts in your mouth....aaahh....I think for all i have tried in my childhood years, Dad wu tau kau yuk is the Best!!

Since i can't eat Pork, im going to turn this dish into some sort of vegetarian dish without meat.  I could use vegetarian meat thought which we did before but i do not have one for this time.  So i just cook Yam with exactly dad sauce. It turned out exactly the same taste, so delicious, its just the same dish without meat that's it.   Every bite just bring me back to my childhood years eating dad's kauyuk! Since i made this vegetarian version, i am no longer afraid of eating kau yuk, imaging the fats haha....just can't bare it anymore as we getting older health conscious... *lol Now no problem without meat.

STEAMED WU TAU / YAM
INGREDIENTS
1 whole large Vietnamese Yam/Taro
6 big shallots
10 cloves of garlic
5 cups Cooking Oil ( for deep-frying )

SPICE
3pcs star anise ( blend to powder )

SAUCE
1-2cups water
1tsp 5 spice powder
3 Fermented Red Beancurd
2tsp dark soya sauce
2tbsp oyster sauce
1tps light soya sauce
3tbsp sugar
dash salt

METHOD:
* Peel Taro/Yam slice 1cm thick. Do not wash with water.
* Marinate Taro/Yam with salt 20 minutes.
* Heat wok, 5 cups of oil, deep fried yam until cooked. Dish up, arrange yam on a 8" or 6" round pan depending on the amount of Yam, place fried Yam upside down closely. Sprinkle some star anise powder on top, set aside.
* Chop shallots and garlic until fine, sprinkle 2tbsp on top of yam.
* Prepare steamer, with medium heat.
* In a bowl, add in Sauces mix well set aside.
* Pour half of the sauce into yam. and sprinkle remaining chopped shallots and garlic on top follow with some more star anise powder just dash a little around equally.
* Transfer yam into wok, let it steam and constantly checking on the sauce, taste, do add remaining sauce on yam and keep steaming until yam is soft and fully cooked through. This could steamed up to 40 minute.
* When it is cooked, removed from steamer, turn steamed wu tau / yam on a serving plate and garnish with cilantro.

   

Stuffed Beancurd ( Tau Pok & white Tau fu )

 Stuff Tofu Pok

Stuffed Tofu / Stuffed Firm Beancurd 

STUFFED TAU FU & STUFFED TAU POK 
INGREDIENTS

4 white tau fu ( cut into triangles )

10 tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )

500g chicken boneless, minced 

2tbsp Osyter sauce

1tbsp light soya sauce

dash of salt, pepper, chicken granules,

2 tbsp corn flour

handful chopped coriander leafs / spring onion

SAUCE

4 cups water, add more if needed

oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD

1. To make filling - Clean chicken, minced chicken with food processor.  Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean tau fu, cut tau fu into equal triangles. Use a knife, carefully cut around the edges of the long side of triangle. Make the incision slightly more than half way through the tofu. Make sure you don't cut through.

3. Use teaspoon remove a portion at the center tau fu, Be very gentle to keep the pouch intact. Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the tofu.  As for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish. 

4. In a soup pan, place tau pok below follow with white and brown tau fu, arrange closely next to each other.  In a bowl, add in sauce and mix water, pour over tau fu.  Cook with medium fire slowly until cooked through.

5. Add water, taste and add seasoning as needed.

6. When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.

Stir-fried Young Bamboo Shoots with Fermented Red Beancurd

Young Bamboo shoots reminds me of my family, mom and dad.  I saw this the other day in the market. I bought some home and dying to eat them!!

The fresh young bamboo shoots from the market already been boiled about half cooked.  It can keep up to 2 weeks in the refrigerator.

It has been ages never had this in my life.  I remember my mom cooked this when i was in my teenager age, my dad always not happy with the bamboo shoots dish.  He always didn't want to encourage us to consume so much of this bamboo shoots.  Bamboo shoot has a bad name in our family maybe for my dad experienced.

Bamboo shoots are well known too bad for human if consuming too much, cos of its related toxicity contain and parts. could cause irritation on skin allergy and was a great agent to boost up all the bad effect after eat.  Seriously especially pregnant woman not allow to consume too much of this, later on the baby will have all kind of skin allergy and irritation.  This happened to one of my cousin.

So i have not been eating young bamboo shoots for a very very long time in my life not because i experience bad effect after eat but just never come across of eating bamboo shoots.   But to tell you the truth, its so delicious!! lol...my dad no longer here to stop me. :) i love you dad.

Ingredients:-

1 plate of young bamboo shoots, clean and boil once more

1/2 boneless chicken breast, slice and marinate

2 garlic, finely chop

Marinate Chicken :-

1 tbsp light soya sauce

1 tbsp corn starch

dash of sesame oil

Seasoning:-

2 tbsp Osyter Sauce

4 cubes of Fermented Red Beancurds 

Chicken Granules to taste

Dash of Pepper

Salt & Sugar to taste

1 cup water

Method:-

* Marinate chicken set aside

* In a clean bowl, put red fermented beancurd with 2 tbsp water, press and mix with water set aside.

* Heat wok, boil water, add in young bamboo shoots and set aside.

* Heat wok, sautee garlic till aromatic, add in chicken stir fried till brown at both side and aromatic, Add in bamboo shoots and add in red fermented beancurds, stir and mix well. Add oyster sauce, chicken granules and sugar to taste. Stir and mix well till combine.

* Add water and cover lid for few minutes and open lid stir again for a minutes and dish up.  Optional you could sprinkle with chop spring onion and serve hot with rice.

Simple and Easy, Happy Cooking!