Q Nyuk Vegan and Meat Recipes

This is the post in search of nice Q Nyuk Sauce Recipes ! 

After consulting a guru, Mrs Chiew to improve my vegan taro nam yee recipe, this is what she shared with me to improve my recipe :-

http://reesekitchen.blogspot.com/2010/12/hakka-steamed-vegetarian-pork-with-yam.html

I have cooked once using the following recipe, it is not bad but could be better.

Ingredients for Hakka Nam Yee Sauce:

8 pcs Nam yee (fermented red bean curd)

3 tbsps chopped garlic

3 tbsps chopped shallots (red onions)

1 tsp chopped ginger

2 star anise

5cm cinnamon stick

3 tbsps oyster sauce (to omit)

2 tbsps sugar

1 tsp sesame oil

2 tbsps Shaoxing wine (chinese cooking wine) Rose Wine is best

500ml water

a little constarch (for thickening)

Method:

~ Heat up some oil, saute chopped garlic and shallots until fragnant. Add in remaining ingredients and bring to boil. Add in some cornstarch and cook until thicken.

** Storage time : 1 month (in the fridge)

Hakka Steamed Pork Belly with Yam:

1 kg pork belly (I used vegetarian meat)

500g Yam

Marinade:

1 tbsp light soy sauce

1 tsp five spice powder

Gravy:

4 tbsps Hakka Nam Yee sauce

200ml water

Some oil for deep frying

Method:

~ Cut belly into 3-4 big pieces and mix with marinade ingredients. Dee-fry in hot oil until golden brown. Dish up and rinse with water. Use fork and prick some holes on the skin. Cut into 1.5cm thick slices. Set aside.

~ Cut Yam into 1 cm thick slices and deep-fry until golden brown, Dish up and drain. Set aside.

~ Arrange pork belly and yam onto a steaming bowl or pan and pour over gravy.

~ Steam pork belly and yam for 1-2 hours until tender. Serve hot.

** If using vegetarian meat- steam for 1 hour.

Comment :- The sauce is worth trying and keeping. Must try this as soon as possible!

https://en.petitchef.com/recipes/main-dish/hakka-steamed-vegetarian-pork-with-yam-fid-1193155

• 8 pieces Nam yee (fermented red bean curd)
• 3 tablepsoons chopped garlic
• 3 tablepsoons chopped shallots
• 1 teaspoon chopped ginger
• 2 star anise
• 5 cm cinnamon stick
• 3 tablepsoons oyster sauce
• 2 tablepsoons sugar
• 1 teaspoon sesame oil
• 2 tablepsoons Shaoxing wine (chinese cooking wine)
• 500 ml water
• a little constarch (for thickening)

Hakka Steamed Pork Belly with Yam:

• 1 kg pork belly
• 500 g Yam

Marinade:

• 1 tablepsoon light soy sauce
• 1 teaspoon five spice powder

Gravy:

• 4 teaspoons Hakka Nam Yee sauce
• 200 ml water
• Some oil for deep frying
• 
  

• Heat up some oil, saute chopped garlic and shallots until fragnant. Add in remaining ingredients and bring to boil. Add in some cornstarch and cook until thicken
•  Hakka Steamed Pork Belly with Yam:
  Cut belly into 3-4 big pieces and mix with marinade ingredients. Dee-fry in hot oil until golden brown. Dish up and rinse with water. Use fork and prick some holes on the skin. Cut into 1.5cm thick slices. Set aside. Cut Yam into 1 cm thick slices and deep-fry until golden brown, Dish up and drain. Set aside. Arrange pork belly and yam onto a steaming bowl or pan and pour over gravy. Steam pork belly and yam for 1-2 hours until tender. Serve hot. If using vegetarian meat- steam for 1 hour.

Vegan Braised Pork Belly with Yam 香芋扣肉 Recipe | NO mock meat!

https://www.youtube.com/watch?v=lYQ-oSTaUMk

Ingredients: - 4 blocks firm tofu (about 100g per pc), cut each into 3 pieces - 1 tsp dark soy sauce - 1 medium-sized taro/yam, cut into 16 pieces - 4 cloves garlic, minced - 1 cube red fermented bean curd 南乳 (nánrǔ) - 1/2 cube fermented bean curd (pale colour) 腐乳 (fǔrǔ) - 1 cup water* - 1/2 tsp soy sauce* - 1/2 tsp sugar - 1/4 tsp five-spices powder - a drizzle of Mei Gui wine/ Chinese rose cooking wine - 1 stalk green onion - corn starch waterr: 1/2 cup water + 1 tsp corn starch