Monday, June 10, 2013
Hong Bak is a dish common among the Hokkiens. Somehow I do get confused with the Hokkien's version of Tau Yew Bak and Hong Bak, what's the difference? Please let me know because they do look similar to me. Hope to learn more :)
From what I know the East Coast Chinese descendants in Kelantan and Terengganu makes another version and they combine pork with chicken and the ingredients are different too.
So, what make the Penang Nyonya version different? It's the use of coriander and lesser galangal (last picture below).
After I have tried this dish, I knew why I don't quite like to eat nyonya dumplings.... it's the combination of bean paste with coriander seeds that puts me off. My family don't have the same problem as me, and my hubby happily ate up all. It's just my personal problem.
Penang Nyonya Hong Bak
Recipe source: Nyonya Flavours (pg124)
350gm pork belly/trotters (I used belly), cut into chunks
2 potatoes, cut into wedges
1 Tbsp Dark Caramel sauce
Salt to taste
2 Tbsp sugar or to taste
2 Tbsp cooking oil
1 Tbsp bean paste (30gm)
3 Tbsp coriander seeds
5gm cekur/lesser galangal root
1. Grind the spice paste.
2. Put oil in heated wok and then saute the paste until fragrant, then add in the bean paste and fry again until it smells good.
3. Add the meat in and fry for a while until the meat turn opaque. Add in water (enough to cover the meat) and seasonings , bring it back to a boil and lower to simmer for 40 minutes.
4. Add in potatoes, and simmer until the potato is cooked. Add more water if necessary.
For your information, Cekur is an important ingredient in Penang Nonya cooking. Also used in Indonesian cooking and known as Kencur. In English, it is called 'Lesser Galangal' and lol, don't take it literally and reduce the galangal's amount. Chinese herbal shops do have 'shajiang' powder, if you cannot find fresh cekur. Unfortunately I do not know how much to be used in place of fresh cekur.
I bought these at Kampar's wet market, cost me RM2 and planted the balance that I didn't use up.
I am submitting this to Malaysian Food Fest Penang Month
hosted by Alan of Travelling Foodies