I don't know if you have this feeling or not; during the New Year or any festival holidays, I sometimes crave for food that I had in the past, or throughout my childhood. Food that my mum would often make, but I never fully appreciated.
As I get older, the dish that I miss the most is ' Stewed arrow head with pork in red fermented bean curd '.
以前家裏每年過冬、團年或開年飯；除了各式豐富的菜餚外，桌上總有一大盆燜芽菇 ( 慈菇 ) 豬腩肉。媽媽用心煮，爸爸用心講解，告訴我們慈菇的合時、好處和營養價值等等 ... 多年來我始終沒被游說得到，對這道菜的反應並不熱烈。
When I was at home, every year before or after the Lunar New Year, most of the time, amongst the whole table of scrumptious lovely food, my mum would always serve this stewed arrowhead with belly pork. My mum was totally passionate about cooking for her family, and my dad would tell us how good the arrow head was especially when they were in season, their nutritious value and so on ... somehow I was still not keen or impressed by the bland if not slightly bitter, softly crunchy texture of the arrow head.
After we got married, every year we would have New Year dinner at my mother-in-law's house. Because of the tradition from her village, she's even more enthusiastic about cooking this dish. Very often she would triumphantly place a big bowl of it in front of us; may be she guessed that my husband missed having it as I wouldn't have cooked it at home. Many years later, I've gradually grown to like the dish a lot.
In the last few years, whenever I've been planning our annual festive meals, I would try to remember how my mum used to cook this dish, and have started to learn to make it; so that I could re-collect the taste and memories from home. Those that I didn't care to savour when I could .
Now, the middle of the first month in the Lunar calender, it's so bitterly cold still.
I thought of making a pot of steaming hot stew. I had everything I needed in the fridge, and sprung into action without hesitation. An hour and half later, a big pan of heavenly smelling ' Stewed arrow head with pork in red fermented bean curd ' was ready.
( 3-4 人份 )
- 豬頸肉 500g ( 我用較瘦部份的豬肉，想更美味的話可用豬腩肉。)
- 慈菇 500g
- 南乳 2 磚
- 蒜頭 4 粒
- 葱頭 2 粒
- 薑 6 片
- 油 1 湯匙
- 酒 3 湯匙
- 鹽 2 茶匙
- 生抽 1 湯匙
Stewed Arrow Head with Pork in Red Fermented Bean Curd
( Serve 3-4 )
- 500g Pork collar ( I used leaner cut of pork, if you prefer the meat with more flavour, you can use belly pork. )
- 500g Fresh arrow head
- 1 bag of deep fried tofu
- 2 squares of Red fermented bean curd
- Chinese celery
- 4 clove garlic
- 2 red shallots
- 6 slices of ginger
- 1 tbsp oil
- 3 tbsp wine
- 2 tsp salt
- 1 tbsp soy sauce
- 1/2 strip of brown cane sugar piece
- 慈菇刮皮去頭尾切三角或切片，豬肉切大塊 ( 約 1 吋半 x 2 吋 )。
- 鍋燒紅下油，轉小火加薑片、蒜頭、葱頭爆香。下慈菇、豬肉和豆泡；南乳和酒一起兜炒片刻。跟著下鹽和豉油續炒一回，注沸水至蓋過肉面，下片糖一起大火煮滾後，上蓋用小火燜 1 小時至肉和慈菇軟稔。
- Scrape or peel the skin off the arrow head, then wash and cut it into slices or quarters. Dice the pork into roughly 1 1/2" x 2" pieces.
- Put the pork, arrow head and the deep-fried tofu into a big pan of boiling water. Bring it back to the boil and simmer it for a couple of minutes, then drain it.
- Heat a pan, add oil and then lower the heat before adding the ginger, garlic and shallots to stir-fry a little. Put in the arrow head, pork and deep-fried tofu, then the red bean curd and wine, stir to mix everything well together. Add salt and soy sauce, and fry till everything well combined, filled up with boiling water to just above the meat. Bring to the boil, cover and cook on a low heat for about 1 hour until the arrow head is soft and the meat is tender.
- Put the washed and trimmed Chinese celery in the stew and cooked for a few minutes until softened. Seasoned the stew with more salt and sugar if needed. Thicken the sauce a little by stirring in a corn flour and water mix, and add dark soy sauce to adjust the colour if preferred.
If you make a big pan of this, ladle out enough to serve,and leave the rest to cool completely before keeping it in the fridge. Upon re-heating , the taste is even better after a day or two.
The food looks very yummy! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast & easy Korean food! It would mean the world to me if you could check it out because I'm just starting out! Thanks!ReplyDelete
妳好嗎? 剛過年時, 媽媽也有用亳油煮慈菇, 因她十分喜歡愛吃它. 原來可以用南乳來煮呀, 我喜歡南乳煮的食物, 很香又好味, 那我轉告她有關這美味的慈菇南乳燜豬肉. 謝謝妳呀!
I totally agree with you. This is one of my dad's favorite dishes.
Thank you! I do think our older generations have a special sentiment attached to having arrow head as part of their Lunar New Year celebration food, simply because of their fond memories of home cooking from childhood and growing up. Like myself now :)
Definitely a very heartwarming and comforting dish :) But surprisingly I don't think I've heard of or had this before but this may be because my grand parents originated from Shanghai and Ningpo in the Northern Parts of China, so growing up for Chinese New year we would eat more Northern dishes ~ would love to try this one day!ReplyDelete
Now that I'm so far away from home and both my parents are no longer with us; this dish made me miss them even more so!! I didn't like the 慈菇 when I was younger, but loved the belly pork that my mum cooked in the stew!! You're so lucky, having the Northern China family food at Chinese New year as well as the Cantonese style food in Hong Kong! That just mean more food haha ;)
I need to have more rice to go with this dish, sound absolutely delicious! too bad, i cant cook now because no more arrowroot in the market since cny is over, hehehe..ReplyDelete
Thanks! I know, when I was younger, I was secretly pleased that my mum could only cook this a few times a year, because after new year, everybody seemed to just stopped eating them!! :)