Kow Yoke With Taro / Pau
For those who are looking for Kow Yoke, these two recipes are from Y3K. However I haven’t tried it myself yet but I hope you guys will love it.
Kow Yoke With Taro
Ingredients:
600g belly pork
600g taro, cut into thick slices
2 tbsp minced garlic
2 stem spring inions (white part)
Seasoning:
½ tbsp sugar
1 tbsp soy sauce
1 tsp chicken stock granules
1 cube nam yee / red fermented beancurd
2 tsp sesame oil
Dash of pepper
600 ml water
Thicken: (mix together)
½ tbsp tapioca flour
1 tbsp water
Method:
1. Parboil belly pork in boiling water for 10 minutes. Remove wash well and pat dry.
2. Heat up two rice bowls of oil. Deep-fry the belly pork (step 1) till light golden. Remove, rinses under tap water to wash off oil.
3. Deep fry taro slices till golden. Remove and drain well.
4. Heat up a clean wok with a spoon of oil. Sauté garlic, add in seasoning and water. let it come to a boil. Add in pork and braise for 10 minutes. Remove, slice pork into pieces.
5. Place a piece of pork slice and sandwich with a piece of fried taro. Alternate in this manner in a deep bowl.
6. Thicken the gravy (step 4) and pour over (step 5).
7. Steam the bowl of (step 5) in a wok for two hours to soften contents.
Kow Yoke Served Wit Paus
Ingredents:
400g belly pork (approx 8 x 4)
6 pips garlice
4 stem spring onion (use only white part)
1 liters of water
Lotus leaf shaped paus
Sesoning:
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tsp salt
80g rock sugar
1 cube of nan yee / red fermented beancurd
¼ tsp pepper
1 tbsp Chinese cooking wine
¼ tsp five spice powder
Thickening:
1 tsp tapioca flour
1 tbsp water
Method:
1. Parboil belly pork in half wok of boiling water for 10 minutes. Remove and cut each pieces to a chunk of 1cm. Marinate meat with nam yee for 25 minutes.
2. Heat up a wok with a tablespoon of oil. sauté garlic and spring onion. Add in seasoning and meat of (step 1). Pour in water and cook.
3. When (step 2) come to a quick boil, turn heat to low. Cook till meat is soft. Taste and thicken. Turn off heat.
4. Steam hot paus in a steaming basket. Sandwich pau with a piece of braised meat and topped in some coriander leaves.
Kow Yoke With Taro
Ingredients:
600g belly pork
600g taro, cut into thick slices
2 tbsp minced garlic
2 stem spring inions (white part)
Seasoning:
½ tbsp sugar
1 tbsp soy sauce
1 tsp chicken stock granules
1 cube nam yee / red fermented beancurd
2 tsp sesame oil
Dash of pepper
600 ml water
Thicken: (mix together)
½ tbsp tapioca flour
1 tbsp water
Method:
1. Parboil belly pork in boiling water for 10 minutes. Remove wash well and pat dry.
2. Heat up two rice bowls of oil. Deep-fry the belly pork (step 1) till light golden. Remove, rinses under tap water to wash off oil.
3. Deep fry taro slices till golden. Remove and drain well.
4. Heat up a clean wok with a spoon of oil. Sauté garlic, add in seasoning and water. let it come to a boil. Add in pork and braise for 10 minutes. Remove, slice pork into pieces.
5. Place a piece of pork slice and sandwich with a piece of fried taro. Alternate in this manner in a deep bowl.
6. Thicken the gravy (step 4) and pour over (step 5).
7. Steam the bowl of (step 5) in a wok for two hours to soften contents.
Kow Yoke Served Wit Paus
Ingredents:
400g belly pork (approx 8 x 4)
6 pips garlice
4 stem spring onion (use only white part)
1 liters of water
Lotus leaf shaped paus
Sesoning:
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tsp salt
80g rock sugar
1 cube of nan yee / red fermented beancurd
¼ tsp pepper
1 tbsp Chinese cooking wine
¼ tsp five spice powder
Thickening:
1 tsp tapioca flour
1 tbsp water
Method:
1. Parboil belly pork in half wok of boiling water for 10 minutes. Remove and cut each pieces to a chunk of 1cm. Marinate meat with nam yee for 25 minutes.
2. Heat up a wok with a tablespoon of oil. sauté garlic and spring onion. Add in seasoning and meat of (step 1). Pour in water and cook.
3. When (step 2) come to a quick boil, turn heat to low. Cook till meat is soft. Taste and thicken. Turn off heat.
4. Steam hot paus in a steaming basket. Sandwich pau with a piece of braised meat and topped in some coriander leaves.
posted by Jasmine Riko at 1/08/2006 03:20:00 PM
7 Comments:
wah, so nice, maybe i will try, btw the no.28 issue is out, better get it b4 it run out of stock.
Jas, thanks for the recipe, I love this dish, so if I ever feel a need to make it myself, at least I know where to look for it. ;)
Aiyo...are you a cookbooks collector too? Looking at all the cookbooks you have, it does seem like it. I love looking at the mouth watering pictures in the cookbooks, so I know it can be addicting. *envy lah*
Jas, I like to eat Kow Yoke, but only the lean part! Scared to put on weight. *lol*
OMG...lovely! Thanks for sharing! *muah*
No problem ladies,
Hopes you guys will loves it too.
Jingle,
Heehee quick try out the recipe then take the photos down and make me lau nuah! LOL :p
Ching,
I love looking at the pictures in the cookbook too. Once a while I’ll just took the cookbooks out and flips all over.
Eve,
Used to eat them quite often too. We loves lor bak especially the khong bah bao. Getting health conscious try not to eat.
JP,
No mention. Glad you guys will loves it.
Jas, So sweet of you!!! Sharing such wonderful recipes... Thank you so much.
Fiona,
No problem, hopes you guys will loves it.
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