Recipe Ingredient
- 300g Yam
- 2 teaspoons five-spice powder
- 600g streaky pork
- 5 pieces preserved red beancurd (fuyi)
- Sugar
- Garlic
Instructions
- Peeled and sliced yam into thin rectangles.
- Lightly fry the yam rectangles with garlic and two teaspoons of five-spice powder, then set aside.
- Next, we come to the business of dealing with a kati slab of streaky pork. It is preferable that the cut has a certain thickness to it so that it can withstand a fair amount of cooking processes.
- Boil the pork till medium rare. Lift out, drain and marinate with generous sploshes of thick black soya sauce. Allow the sauce to colour the meat into a dark brownish shade.
- After that, deep fry till the skin of the meat is crispy. Once done, lift up and dunk in a basin of cold water. Cut the meat into rectangles the same size as the yam. Marinate these pieces with sugar and five pieces of preserved red beancurd, a pungent-smelling condiment called fu yi.
- Allow 45 minutes for marinating. Now the rectangles of meat and yam are ready to be arranged in a bowl in the fashion of one slice of yam followed by one slice of meat.
- Once the bowl is full, steam it over a charcoal fire for two hours.
Hi, may I know is Fuyi or Lamyi
Hi Foong Kuan, Fuyi (腐乳) is Fermented tofu and Lamyi (南乳) is red fermented tofu. Happy Cooking!