I have tried making woo-thau khau yoke but failed miserably. After asking around, I got the secret recipe. Hahaha, it is a family secret so I shall just give the basics stuffs because I swear to keep the family secret, secret.
The photo doesn’t look too yummy because the yam was wayyy too floury and sort of melted.
- Avoid the Thailand yam which is fatter and roundish because they are really fluffy and floury and not suitable for steaming with belly pork.
- Buy a thick slice of belly pork, with width about 2-3 inches wide to make things easier to work with
- Don’t make the same mistake like I used to do. I used to use a deep plate to place my pork and yam alternately. Use a bowl and place the pork and yam in layers.
- 1 kilogramme of pork belly with 3 inches width (don’t cut)
- 1 small yam, skin and cut into huge, thick slices
- 1 onion, 1 piece ginger and 1 bulb garlic – pound
- 2 tablespoon taucheo
- 1 piece namyue (the red coloured preserved beancake)
- Flavourings like five spice powder, pepper, oyster sauce, fish sauce, dark soya sauce, sesame oil, shao hsing wine in small quantities (don’t use any salt ‘cos the namyue and taucheo are salty enough)
- Rub the whole slice of meat with dark soya sauce and pan fry till turn colour – remove from pan
- Rub the yam slices with dark soya sauce and pan fry – remove from pan
- Heat more oil and stir fry the pounded ingredients and the rest of the flavourings
When the meat is cool, cut into thick slices. Aha, no wonder I can never get nice slices of pork because it is hard to cut a raw meat but easy to slice semi-cooked meat. 🙂 Rub the stir fried ingredients on the yam and pork. Lay them in layers in a deep bowl. Leave to season for a while. Steam over high heat for at least an hour. I used the pressure cooker. The pork was very soft but the yam was over cooked. Maybe local yam will be harder to turn into floury stuffs like that?
The taste of the khau yoke is exactly like those sold in restaurants. The quantity I gave above is very big. So, what I did was to keep half of the seasoned meat and yam in the freezer and will cook them another day. I am making a mental note to add some water into the bowl because there wasn’t enough gravy.
Yummm…the secret ingredient stays with me. Hehehe, sorry folks, I swear to secrecy!