Saturday, 28 February 2015

Hakka Zhar Joo Nyuk

~ Deep fried semi-lean pork pieces, braised with giant wood-ear and Lam Yuee (red soy bean paste  - bottle in background) 

This is another traditional food of my ancestors, going back a thousand years or more. In bygone days it was often served at banquets and special occasions like birthdays and weddings. These days, you might find it on the menu of restaurants and street cafes, commonly accompanied by egg noodles (kon-low style).