Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Hakka Stewed Pork Belly


2kg pork belly

50g balck fungus

1 kg oil for deep frying


2 pcs fermented red bean curd

1/2 tbsp salt

1 tbsp light soy sauce

2 tbsp sugar

2 tbsp ginger juice

1 tbsp shallot juice

1 tbsp garlic juice

1 1/2 tbsp 5 spice powder

2 tsp MSG

1 egg

3 tbsp plain flour


1. Wash pork belly and drain well. Add in marinade and marinate for at least 1 hr.

2. Soak black fungus in water and wash

3. Heat up oil for deep frying, deep-fry pork belly until golden brown and crispy. Dish up.

4. Bring 1000ml water to boil. Add in fried pork belly and


June 18, 2006 Posted by | Hakka | 4 Comments

Traditional Hakka Black Bean Cake


1kg glutinous rice, washed and drained

1kg black beans, washed, soaked for 15 mins and drained

1kg pig's trotter

500g pig's thigh meat

3 dried mandarin oranges, shredded

1200g sugar

1800ml water


1. Dry-fry glutinous rice in a heated clean wok until golden brown. Remove and leave to cool. Then grind into flour.

2. Bring water to boil, add in sugar and cook untilo sugar has dissolved.

3. Put black beans, trotter, pork and water into a stock pot and cook until soft and tender. Remove bone from the trotter.

4. Add in syrup, stir and cook until thick. Add in shredded candied mandarin orange, glutinous rice flour, stir until well mixed. Then continue to stir until the mixture is sticky, smooth and firm.

June 18, 2006 Posted by | Hakka | 4 Comments

Preserve Mustard And Duck Soup


1 duck about 1.5 kg, cut into pieces, remove tial and access fat.

500g preserve mustard, cleaned and cut into big pieces

200g old ginger, curshed

2 wet plums

6 tomatoes, cut into wedges

dash of pepper

4000ml water


1. Bring 4000ml water to boil in a stock pot.

2 Put duck in, preserved mustard, old ginger and wet plums. Bring to boil at high heat. Lower heat nd cook for 45 – 60 mins.

3. Add in tomatoes, pepper and bring to boil.

4. Add salt for taste if desired.

June 18, 2006 Posted by | Hakka | Leave a comment