【客家南乳炸肉】Hakka Nam Yee Fried Pork

南乳炸肉是客家人的传统美食，过年过节的时候家里老人都会炸好一大盆，吃不完的南乳炸肉可以制作非常下饭好吃的南乳炸肉焖木耳，也是很多人的心中所爱。

Fried pork with fermented bean curd is a traditional Hakka delicacy, it is commonly serve during the Chinese New Year and other festivals.

The elders in the family will fry a large batch of this fried pork and served hot, and the leftover  can be used to make Nam Yee Fried Pork braised with black fungus, which is also a favorite of many.

【蚝煎/蚝烙】Fried Oyster Omelette (Or Luak/ Or Chien)

在娘家的时候每每和家人出去美食中心吃饭，爸爸就会点一盘蚝煎和大家分着吃。是我们一家大小都很喜欢的一道美食。

家乡的蚝煎用的蚝是新鲜的小生蚝，在美国我只买得到大生蚝，这次买的还是打折的冷冻生蚝，做出来的蚝煎味道却一点都不差噢！

正宗的蚝烙/蚝煎用的是蒜苗而不是葱花，刚好院子里种了些蒜苗，就剪了一小把做蚝煎，自己种的就是好吃哦！

When I was young, whenever my parents bring us out for dinner at the hawker center, dad will always order this Oyster Omelette for the family to share, a very good side dish to go with noodle or rice dishes.

I bought two packets of frozen oysters from the Korean supermarket not long ago with this dish in mind, with the garlic I planted in my front yard finally growing tall enough for harvest, I made this omelette for brunch and hubby and I both enjoyed it very much!

Note: The original recipe for this omelette is to use garlic green instead of spring onion.

Steamed Pork Belly with Yam 【芋头扣肉】

今年春节期间我做了好些菜过节，但是因为后来工作开始忙碌，也就没时间一一地把食谱整理出来。趁这些天有点时间，把食谱都写好，以后也可以再做。

芋头扣肉是我家乡非常受欢迎的一道年菜，寓意“年年有余”，也非常好吃。

I made a few dishes that I really liked during the Chinese new year period this year, but had little time to work on the recipe and pictures. Since this month is a little more relax work wise, I finally find time to write the recipe.

Steamed pork belly with yam is a very traditional and loved dish for Chinese New Year, this version turned out good and it actually tasted better the day after!

Pork Belly with Preserved Mustard Green 【梅菜扣肉】

Mui Choy Kau Yuk (Pork Belly with Preserved Mustard Green) is a classic Chinese party/New Year dish. 

The Pork belly in it releases enough fat to compensate dryness of the preserved mustard green, and the preserved vegetable gives the dish its signature aroma and distinct taste. 

春节快到了，做几个年菜吃吃。

今天上的这道菜是客家人团圆饭桌上不可少的梅菜扣肉。蒸得糯糯的五花肉油脂渗入梅干菜里更带出了梅干菜的香气。吃起来肥而不腻。

Hakka Waxed/cured Meat 【客家腊肉】

Together with Lap Cheong or Chinese Waxed Sausage, Waxed duck and Cantonese Waxed Meat， I also made a small batch of Hakka Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten by the Hakka Clan during Chinese New Year.

This type of cured meat is unique comparing with its peers, it uses a lot of spices in its marination, it is starting by soaking the spices in Chinese spirit for days before applying to the meat, this unique method will blend and bring the aroma of spices out and gives the cured meat a very distinct and pleasant flavor.

The way of making is pretty similar to the other Chinese cured meat, it is marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 14-24 days depending on the weather.

Beside the flavor, the other difference between the cantonese waxed meat and this Hakka waxed meat is that this meat will be smoked once it is cured to give more flavor to the meat.

冬至前后是制作腊味的好时节。“秋风起，腊味香” 是广粤那里耳熟能详的口头禅，过去很多家庭都会趁着秋风起，空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲，制作了腊肠、腊鸭和广式腊肉，用时间慢慢地堆积一些年味。

客家腊肉的制作和一般的腊肉有点不一样，它的做法是先将各种香料泡到酒里几天，等香料的香味和酒融合之后再用它来腌肉。这样的处理方式让腊肉成品有特殊的香味，非常好吃。

Stuffed Chilli 【酿辣椒】

I planted a Hot Banana chilli plant last summer and was endowed with a good harvest. I showed the pictures to my mother over Facetime and she said the chilies are just perfect for Chinese Stuffed Chili!

And I thought, why not?

后院的Hot Banana收成好多，妈妈看了照片说这辣椒做酿辣椒最好啦！

真的很好吃喔！

Yong Tau Foo （Stuffed Vegetables and Tofu）【客家酿豆腐】

These stuffed Vegetable/Tofu has a very interesting name. Whatever you choose to make this dish with, it is called "Yong Tau Foo" （Literally means Stuffed Tofu) in Malaysia ! 

And you could stuff basically any vegetables or bean curd products that you could think of.

这个菜在马来西亚，不管酿的是什么一律统称“酿豆腐”。小时候根本没觉得这有什么不妥，后来有一次带个香港朋友去吃有名的“安邦酿豆腐”她就问道：“明明是酿各种东西嘛！为什么就叫酿豆腐呢？”我才发现，是喔！酿豆腐不是一个统称，它是酿豆腐而已啊！

去年种了一棵Hot Banana高产得吓人，就做了好几次的酿辣椒，俊爹很爱吃，一直念念不忘，今年问了好几遍。


我看着天已经凉了，就把院子里的辣椒和茄子全收了，做一次酿多宝让老公一饱口福吧！