10 Jun '13, 12am

NEW POST * : Plum Village Restaurant - Staying true to its Hakka roots

NEW POST * : Plum Village Restaurant - Staying true to its Hakka roots

I am not a Hakka, but somehow I am a big fan of Hakka food. Especially during Chinese New Year, I always look forward to visiting my aunt who makes very good abacus seeds (算盤子). It is made from yam and flour, cut into abacus-bead shapes, and cooked till soft and chewy. It is then stir fried with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. At one moment, I even tried to find a chef to teach me how to make Abacus beads. Another moment, I was cooking huang jiu ji, a chicken stir-fry with home-made glutinous rice wine and ginger. Then, I was crazy about hong zao (红槽) which is made by fermenting red yeast and rice, and an indispensable seasoning for Hakka people. It is often used to stir-fry or steam with meat such as Hong Zao Steamed Pork, Hong Zao Chicken, and Hong Zao Pig Tail. Here is my Chicken in Red Glutinous Rice Wine (Hong Zao Ji) rec...

Full article: http://www.misstamchiak.com/plum-village-restaurant/

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