Good day ya all.
It's a beautiful morning today.
Recently me and my husband had been really busy preparing early for the upcoming Chinese New Year.
This year Chinese New Year celebration came really early!I know most of us still haven't digest celebrating Christmas & the New Year's yet.Haha
Time is really ticking fast these days.
Wanted to share with you a traditional dish that is a must to have for every Chinese New Year for every Hakka people's household.
And this recipe is past down from generation to generations to keep this traditional dish alive.
It's a very time consuming dish to make because it might take hours and hours or even days to prepare and cook it.
It's called Kheu Nyuk(it's means old meat in English).
Hahaha.Why it's called old meat because the longer you stored it in the freezer after you have cooked it ,the better it tastes! 🤤
One of the main key ingredients is Chinese Yam!
Which is quite hard to find fresh ones and the price can go from RM15 per KG to RM25 or more per KG.😂
Another main key ingredient is 3layers pork belly!
This is the best part especially it has a balance layers of fats and meat.It makes this dish melt in the mouth! 🤤
Why do i say this dish is really time consuming.
Because you will need to peeled the Chinese yam and cut it into the perfect size that match with the meat size.
Boil the meat, marinated it and fry it and cut it up to the prefect size too.
Then arrange carefully to fit into a round bowl.
This is just the 1st few steps of the dish and it's already taken up two days for us.😂
Oh the bowl with the yellow ones with the meat is not yam ya, that's sukun(breadfruit).
Yes it does goes well with sukun too.
The sauce itself has taken us two days to make it cause we have to make it twice.
We have to divide into two batches because we can't fit all the bowls into our steamer.
This sauce is the perfect sauce because 100% of the liquid is from Chinese cooking wine.🤤
Now we have to steam this for 3hours.
Last time I used to hear that my grandma use to steam this dish for 4hours.ðŸ¤
So for the sauce and steaming for two batches does took another two days for us.
Mainly thanks to my husband for the hard work!He did majority of the work and I'm just the assistant and tester because this year I'm still learning to make this dish.😂
After done steaming,the delicious aroma filled the whole house.🤤ðŸ¤
After it's cooled down,we packed it up and it's stored in the freezer until it's time to eat it for Chinese New Year!
On that day it will be taken out from the freezer and turned over on a deep plate and put into the steamer to be steam again.
And finally it's ready to be served!
I really can't wait for and looking forward for Chinese New Year already!
Hahaha.. I'm already drooling over this dish every since we start making it!🤣
Do you too have a traditional dish that is time consuming to make?