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Wednesday, February 8, 2017


This is a very tasty, fragrant fried pork dish.  Basically, coloured and flavoured with the fermented red beancurd [nam yee] sauce and this dish is awesome.
The original cooking method is to deep fry the marinated pork but I have used pan fry method to avoid using too much oil.  With pan fry method, the pork fillets are tender and flavoursome.  This dish is quick to cook with the use of pork tenderloin.  You can use pork belly for this dish but it has to be deep fried otherwise, the braising time will be a little longer to tenderise the meat.
Recipe adapted from Yum Yum Magazine No. 87 with modifications. This is my selected cookbook for this Cookbook Countdown Event #14
200 gm pork tenderloin - sliced
1 tbsp light soy sauce
1/2 egg
1 tbsp cornstarch
10 slices of ginger
2 pips garlic - sliced
1 red chilli - seeded and cut into pieces
2 dried mushrooms - soaked and sliced
30 gm red carrot - sliced
a handful of black fungus - soaked
1-2 tbsp oil
Seasoning [combined]
1 tbsp each of shaoxing wine, red fermented beancurd sauce, oyster sauce and sugar
150 ml water
1 tsp cornstarch mixed with 2 tbsp water for thickening

  1. Marinate meat slices with marinade for 30 minutes.
  2. Heat up oil in a non-stick pan, pan fry meat slices until golden brown and almost cooked.
  3. Push aside, saute ginger, garlic until fragrant, then add in mushrooms, carrot and black fungus.  Stir to mix well and pour in seasoning sauce.  Fry to mix ingredients, add in chillies then pour in water and bring to boil.  
  4. Thicken gravy with cornstarch water.
  5. Dish up to serve.
Cookbook Countdown

This post is linked to Cookbook Countdown Event #14  hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays


Phong Hong said...

Kimmy, what an appetizing dish! Anything with red fermented beancurd, I like very much :)

Anonymous said...

Hi Kimmy,
Kudos to you for churning out new recipes everyday which I''m sure is an inspiration to every home cooks including me. Yes, it's a pity we didn't get to meet up as I brought a lot of Sarawak black and white pepper and laksa paste over to Penang with the intention of gifting some to you but I don't dare to impose due to your cooking commitments during the cny festivals. Hope to meet you should I go over again.
Best regards,
Florence Choo

Kimmy said...

Hi Florence, your are so thoughtful. I used to request a Penang friend who works in Kuching to get the peppers for me. Sometimes, he forgets or on the way given to someone else. Hope to meet up with you next time. BTW, I won't be sharing new posts for the moment as I have other tasks to handle, to prepare my brother's company accounts.

Kayte said...

I love coming to visit as I am learning so many new ingredients and the things that can be done with much fun! This all looks so delicious to me.

Kimmy said...

Hi Kayte, thanks for visiting. I learned a lot from food magazines and cook show where I get lots of information about the uses of food ingredients, its' properties etc. Most times it is out of curiosity that I try and I have no regrets because my family gets to enjoy these unique dishes. Great satisfaction though we are not big eaters but love to enjoy varieties.

Margaret said...

As usual your flavors draw me in to look at your wonderful dishes. I wish I had smeller on my computer!

Kimmy said...

Hi Margaret, thanks for your encouraging comment. I love to try food with various flavours.

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