A Kiu Nyuk (扣肉) Cooking Demonstration was organised by the
HakkaWA Women’s League, held at the residence of Anita Chong, Secretary
of the HakkaWA Women’s League, and James Chong, Honorary Advisor of HakkaWA, on 25 January 2014.
Demonstration – by Honorary Advisor James
Chong.
Followed by a tasting of the kiu nyuk, and a potluck
lunch.
The HakkaWA Women's League Committee is chaired by Agnes Chow Yapp, Secretary is Anita Chong, other members include Roseline Lee Ng, Lilly, Lily Kong-Yit, Juliet Chin Foong and Annie Wong Chia.
2014年1月25日, 新成立的西澳客家公会妇女组主办了一项客家扣肉烹饪示范 - 由名誉顾问张仕煌先生示范。
妇女组由叶赵素卿女士主任掌管，秘书张林少莲。其他妇女组成员有吴林玉词，莉莉，易江莉莉，冯陈桂兰和谢王月晶。
示范随後大家品尝客家扣肉，并分享大家带来的一些客家菜，共享便饭午餐。
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| Preparation started the previous night. Honorary Advisor Francis Yapp is seen here helping in the cooking with Honorary Advisor James Chong |
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| HakkaWA Women's League Chairperson Agnes Chow Yapp was also helping Secretary Anita Lim Chong |
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| Test Cooking from the previous night |
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| Chris HP Wong and Sylvia Yapp Wong were also on hand to help, and worked through late into the night. |
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| The tired-looking demonstrator James Chong, after all the work is done |
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| Anxiously awaiting the start |
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| Just give the command and they're ready to go! |
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| Ivan Ho, John Chong, and William Yap waiting for the kiu nyuk to be served |
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| Norman with James |
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| It was fun learning too! |
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| The fried yam slices |
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| Ingredients for the sauce |
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| Making the sauce |
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| Cooking the sauce |
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| Hakka kungfu Master John Chow, with Chris and John waiting to savour the kiunyuk |
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| Nah! The sauce - the secret to the taste |
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| Have to turn it over |
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| And there you have it! |
Mouth-watering Hakka kiu nyuk!
ReplyDeleteOoooo...so nice & look yummy
ReplyDeleteWhen is the next Women's League event?
ReplyDeleteNo recipe???
ReplyDeleteI have the ingredients .. No secert.
1) Pork belly (cook pork in boiling water until half cooked. Some people like to deep fry the pork a little before cutting. This is optional.
2) Taro
Slice pork and taro to Macdonald hash brown size. LOL.
Alternate the pork and taro pieces in the bowl. Put sauce all over (on top and in between)
Put bowl in a steamer and steam for 1 to 1 1/2 hour. After finish cooking put a plate on
top of the bowl and turn bowl upside down . Remove bowl , now the bottom side is facing up. add more sauce.
For the sauce
3) Rock sugar (enough to make sauce to the sweet side)
4) 1/2 bottle of Koon Yick red bean curd
5) 2 cups of minced shallots
6) 1/4 cup of Minced garlic
7) 1 or 2 Tablespoon of Brandy
8) 1/2 cup cooking oil
Heat oil in a wok. Put in shallots and garlic and fry until slightly brown.
Add in bean curd and press with a large spoon until all dissolved.
put in rock sugar (enough to make the sauce sweet.If it too sweet add a little salt. you can
also put some corn starch solution to make the sauce a little sweet(optional))
Use medium to low heat until done . If sauce is too thick add a few tablespoon of water.
Sorry for not having exact measurement. Recipe was from Grandma unfortunally she is not here anymore.
Sorry, I forgot to mention five spice powder for the above recipe. You need to put 1/4 teaspoon to cook with the sauce.
ReplyDelete