This is our fourth dish in our journey into Hakka cuisine. This was the best tasting dish in the series thus far; it was so good we ate it for several days in a row. It was also the first time I cooked with fermented bean curd (豆腐乳), it has […]
Hakka
Hakka-Style Minced Pork with Pickled Cucumber over Rice (客家醬瓜滷肉飯)
This is our third entry in cooking Hakka cuisine. Out of the three we’ve made thus far, this is by far the most satisfying. Allowing the pork to simmer in its own juices with the pickled cucumbers, rice wine, and cooking wine for 45 minutes really elevates the flavors of […]
Hakka-Style Steamed Tofu and Pork with Pickled Cucumbers (客家醬瓜鑲豆腐)
This is the second dish in our series exploring Hakka cuisine. One of the many things I love about cooking this Hakka-styled dish was not needing to season the meat with salt while cooking. In Western cooking, you need to add salt in just about every step of the cooking process […]
Hakka-Style Minced Meat with Pickled Cucumber (客家醬瓜打拋肉)
There aren’t a lot of English instructions on how to cook Hakka food online. On this blog, we’ll correct that sad fact and make our way through a variety of Hakka dishes. We start this journey by using one of the staples of Hakka cuisine, the pickled cucumber (醬瓜). In Chinese […]