Braised Ngaku Arrowheads with Roast Pork Belly in a fermented red beancurd sauce and fried tofu puffs for even greater flavor and texture.
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Keyword : braised arrowheads, braised ngaku
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings: 4
Calories: 393kcal
Ingredients
1¼lbsngaku/ arrowheads (565g)
2tbspvegetable oil
2clovesgarlic(minced)
3.5ozroast pork belly(100g)
3cubesfermented red beancurd
1cupwater(240ml)
3.5oz(100g) fried tofu puffs, cut into ¼ inch slices
½tspsalt
2green onions/ spring onions (finely sliced)
Instructions
Cut the tops and bases off each ngaku/arrowheads using a paring knife. Then peel each one, rinse, drain, and cut into ¼ inch thick slices.
Heat vegetable oil in a wok or large fry pan over medium heat. Add roast pork belly and fry for 2 minutes.
Push the roast pork belly to the side. Add garlic and stir fry for 20 seconds.
Add fermented red beancurd. Stir fry and mash with spatula for 1 minute.
Add ngaku/arrowheads. Stir fry to get ngaku/arrowheads coated with the mashed red fermented beancurd.
Add fried tofu puffs and pour in water. Stir to get everything well mixed. Bring liquid to a boil.
Cover, reduce heat, and simmer for 5 minutes. Most of the liquid would have been absorbed. If it is too dry, add another 2 tablespoons of water. Season with salt. Stir and turn off stove.
Sprinkle green onions on the top.
Dish onto a serving dish and serve immediately with steamed rice.