Gong Hay Fat Choy! There are as many variations to this filling as cooks. One of my favorite dishes that night was the stuffed tofu. Fish is a must-have on Chinese New Year table. Stuff the fish paste into the red chilies, okras, and fried tofu puffs using a butter knife. We learned he originally came from the village of Shinling, also home of the Lau Family Association. Each animal has special characteristics. At lunch, the rice plates are popular with local workers. In 1988 he started his own restaurant. Stuffed tofu, chiles, and bitter melon in broth as served in Singapore. Amy Wong from Malaysia showed me a quicker alternative with the same flavors. One Hakka from Singapore told me that by comparing the Cantonese and Hakka versions of stuffed tofu, you can see the differences between the two cuisines. I asked my host, Professor Cheung, if there were many Hakka restaurants in Hong Kong. Stuffed tofu topped with fried egg with pork as served at Kong Hing in Hong Kong. The table is traditionally filled with foods that send auspicious messages to attract wealth, luck, success, unity, longevity.As I plan the menu for our family’s new year feast, I’m looking through The Hakka Cookbook for ideas. When they migrated to the coast, seafood was sometimes mixed with the pork. Pan brown and braise, steam, poach, or deep-fry as recipe suggests. So they improvised and placed the filling into what was available—chunks of tofu (aka bean curd). 2. Use to fill tofu and vegetables. But here, tofu puffs are deep-fried and potato stuffed, and you might love it too. Some fillings contain all pork, some add fish, fresh or salted, and some add shrimp, fresh or dried. Vary seasonings to your taste. Hakka versions of stuffed tofu almost always contain some pork that deepens the flavor. However, it is easy to make this Stir-fried Tofu and Pork Hash without a recipe. Although it is a beloved Hakka favorite, it doesn’t appear often on the weeknight dinner table simply because it does take time to carve cavities into the tofu and to fill them. The filling goes into many options besides tofu–chilies, eggplant, bean curd skin, bitter melon. A couple of weeks ago on the way back from China, we stopped in Hong Kong for a couple of days. This vendor used the Cantonese filling, a rather bland, smooth fish paste. A green vegetable represents growth in business. The fish brings surplus and abundance to the new year. This fast version will soon become a family favorite in your weeknight line-up. I use about one pound tofu to eight ounces filling. As they migrated to coastal areas, some adapted to local ingredients and often added seafood to the filling. There are endless variations. and white pepper. I remember eating this Hakka classic there in 2004. Coat the stuffed tofu with egg mixture and fry until golden. However, they couldn’t find the wheat flour needed to make the dumpling wrappers. In a recent post, she discovers the complexities of Hakka stuffed tofu (釀 豆 腐 nyiong tiu fu, yong dau foo) in Singapore. It’s easier to share cooking duties and hopefully everyone can learn something new. I like the dark, umami-rich flavor of Noodles with Mushroom Pork Sauce (page 104). The celebration marks a time of renewal, marked by food, traditions, and festivities. Hakka food has modest ingredients and most are not able to charge high enough prices to cover the rent. Stir-fry the pork filling in a little oil with garlic until the mixture is crumbly and lightly browned. Possibly we may cook the famous Hakka Salt-baked Chicken (page 64) or some of the easier variations or maybe we’ll buy a Chinese roast duck. You might love it when drenched in hot coconut laksa. Kong Hing Restaurant G/F,  79-81 Tsuen Nam Rd, Tai Wai, Tai Wai, 大圍村南道79-81號地下   Tel. In The Hakka Cookbook look for Braised Pork-Stuffed Mushrooms (page 61), Stuffed Bitter Melon in Tomato Sauce (page 163), Stuffed Bitter Melon Soup (page 24), Braised Fried Tofu with Pork (page 76), Singapore Stuffed Vegetable and Tofu Soup (page 106), Uncle Henry’s Stuffed Tofu Triangles, and Natalie Com Liu’s Tofu Topped with Pork. The Hakka like stronger, more robust flavors and heartier dishes. A few days later, we ate lunch with a Hakka family. 恭禧發財! I have been following The Sandy Food Chronicles as she explores Hakka heritage recipes. Finely chop the shrimp. Too bad, since the food is so delicious. Plan your menu for the symbol-laden Chinese New Year feast now. At his restaurant he serves homey Hakka dishes. Or perhaps we’ll cook Garlic Noodles and Shrimp (page 193), sort of a Hakka-style Chow Mein. Vary the seasonings and proportion of pork and shrimp to suit your tastes. The Hakka version of stuffed tofu appeared on the table. 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