Many hawkers' stalls in Malaysia usually prepare Hakka nam yee red sauce in advance by combining fermented red beancurd with other pungent spices in order to cope with hoards of patrons with the rumbling stomachs. Similarly for home cooking, Hakka nam yee red sauce can be prepared prior to cooking Hakka cuisine, with storage period up to one month if it's kept refrigerated properly.
Variations to Hakka nam yee red sauce and cooking methods :
(i) Fried fish in nam yee sauce (南乳酱干烧鱼)
- Pan-fry fish until cooked and dish up. Heat up a dab of oil, stir fry minced meat until fragrant. Add in nam yee red sauce, water, fish and cook until the gravy thickened.
- Mix spare ribs with nam yee red sauce, water and egg to marinate for three hours. Deep-fry in hot oil until golden brown and cooked.
8 pieces fermented red beancurd ("nam yee" 南乳)
3 tbsp chopped garlic
3 tbsp chopped shallots
1 tsp chopped ginger
2 star anise (八角)
5cm long cinnamon stick (桂皮)
3 tbsp oyster sauce
2 tbsp sugar
1 tsp sesame oil
2 tbsp shaoxing wine (绍兴酒)
1. Heat up 5 tbsp oil, saute chopped shallot and garlic until fragrant.
2. Add in the remaining ingredients and bring to boil until the sauce thicken.
After cooling down, Hakka nam yee red sauce can be kept refrigerated until one month for cooking use to create a versatile of dishes.
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