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Fermented red beancurd may sound appalling to some people but trust me it tastes pretty good and it’s found in many Chinese dishes.Â It is goes well as aÂ marinade for pork and chicken dishes. This dish as I am about to share can be eaten as a dish together with other dishes for a Chinese dinner but it can also be a snack when paired with small pieces of iceberg lettuce. It’s simply addictive.
600 gm pork fillet
2 cubes of fermented beancurd (nam yue)
a dash of dark soy
1/2 tsp white pepper
grapeseed oil (for frying)
- Slice pork fillet across the grain about 3/4 cm thick.
- Mash beancurd together with olive oil, dark soy and white pepper until it turns into a paste. Marinade the sliced pork fillets evenly.
- Heat up some grapeseed oil and pan-fry the pork slices in single layer. 1 minute each side or until it turns golden and a little crispy on the sides.
- Leave pork slices to drain on a paper towel then transfer over to a serving platter.
- Can be served with iceberg lettuce. They make a great combination.