Fermented red beancurd (nam yue)

redbeancurd

This is the red fermented beancurd (nam yue) which is not commonly used except for a few dishes because of its strong smell and taste. Some of the dishes I cooked using this ingredient are:
1) Loh Han Chai
2) Braised yam and 3-layer pork
3) Stew lamb (with dong guai)
4) Fried chicken

It is to be used sparingly beause it is very, very salty.

There is another type of white fermented beancurd (fu yi), usually with chili oil, which can be eaten with white porridge. This red one is NOT for eating with porridge.

Actually, all these preserved foods are not recommended to be consumed often because it has been suspected that most Chinese who contracted nose cancer because of them. True or not, I am not sure.

Posted by lilian on May 14th, 2005 under Ingredients

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No Responses to “Fermented red beancurd (nam yue)”

  1. Malaysia Best » A humble head of broccoli, two delicious meals made Says:
    March 23rd, 2006 at 4:19 pm

    [...] I ate it as a meal on its own, minus rice as the mungbean filled me up. Do try stir frying vegetables with the Chinese red preserved beancurd (ang tau joo in Hokkien or fu yi in Cantonese, picture can be found here). It has a distinct flavour and sort of cover the ‘green’ smell of vegetables. It is something you either like or simply hate it. [...]

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