How would you cook this fish?
A super-simple, savory steamed dish that you can whip up in a snap.
Remember a while back I blogged about how egg tofu was just such an amazing thing and if you could find it at your Asian grocery store you should nab yourself at least 4 tubes? I even shared a very simple recipe on how you could cook it. Well, after eating loads of that stuff these days (over here, it’s very easy to find and I cook it at least once every two weeks), I found that we could make this simple tofu ourselves. So for those of you out there without access to an Asian grocery store (or if your store just doesn’t carry these things), you can TOTALLY make it yourself.
I’ve been having a lot of success with steaming lately. Both the salted fish chicken and the stuffed squid were delicious dishes that met with the approval of the whole family. Thus, I decided to go about trying yet more dishes from this latest cookbook I bought which was all about steaming.
The recipe I decided to try next looked a little bit more complicated but actually turned out to be quite easy and yet filled with yummy flavors. Also, Nate thought it had shades of Khau Yoke flavors without the crazy amount of work that Khau Yoke actually takes. And as for the presentation, it’s a dish with the "wow" factor. When presented tableside, it really looks like something that could have come out of a fancy Chinese restaurant.
House of Annie takes you step by step to create this ambitious, yet delicious, dish of marinated pork belly and taro.
When I first got to know Nate, I found out that he loved Khau Yoke (spelled kau yuk in Hawaii). More specifically Wu tau khau yoke (wu tau is taro or if in Malaysia, known as yam). I love this dish too but had never tried to make it at home. It seemed like something that only good restaurants could make and I never thought I’d be able to replicate it at home.
But my friend Elizabeth (whose mom used to run a chicken rice stall and is a fantastic cook) shared her mom’s recipe for khau yoke with me many moons ago. I’ve always wanted to try it just never found the time or ambition. But recently, when I was looking through my list of recipes to try, I reconnected with this dish. And having had a taste for yummy pork lately, I decided I had to make this dish (and please my hubby at the same time!). Continue reading Khau Yoke Recipe (Pork Belly Cooked with Taro)