How much do you understand about your Roots and Heritage?

These are not just recipes; they are ties holding us together, tastes of heritage rooting us.

These are reminders of our childhood, infused with tradition (and) preserved through practice.

These are flavours developed over generations carrying stories and memories, shared with the people you love.

Sharing Traditions, Cherishing Bonds

Originated from the NorthEastern part of Guangdong

During the early 20th century, Hakka women who came to Singapore worked as Samsui women. However, their headgears are not red. Instead, it’s distinctively blue or floral patterns

4th Largest Dialect Group in Singapore

The Hakka Immigrants settled around areas in South Bridge Road, North Bridge Road and Lorong Tai Seng

Hakka dishes have bold flavours yet they still retain the original taste of the ingredients. Famous for their stuffed tofu (Niang), the Hakka cuisines normally bring out the umami taste from the meat. The strong unique bond between their flavours and their heritage is deeply rooted in Singapore's history. Today, the traditional Hakka gastronomy portrays as one of the unique groups on the map of culinary culture.

客家菜选料广泛，口味丰富，还保持着食材原有的香醇好味。客家人擅长“酿”而在烹煮的过程中保持着肉质嫩滑，外酥内嫩，香醇浓郁的极佳风味。 

如今，客家菜已成为了我们日常生活中不可或缺的美食佳肴。

Ingredients (4 person serving)

2 cups of Royal Umbrella Thai Hom Mali rice

150g-200g of pork belly (cut into pieces)

1 bunch of long beans (trimmed and cut into 3-inch segments)

1/4 cup of dried shrimps (non-chopped)

1/4 cups of dried or shiitake mushrooms (pre-soaked and cubed)

1 full clove of garlic (minced it)

Salt, sesame oil (optional)

2½ cups of water

Shallot for garnishing

Cooking Method:

1. Wash and drain the rice. Leave aside.

2. Heat up the wok. Add in the oil and stir fry the pork belly till slightly golden and mildly crispy.

3. Add in the garlic, dried shrimps, mushrooms and stir-fry until fragrant.

4. Add in the long beans and continue to stir-fry.

5. Pour in the rice and add in pinch of salt for seasoning.

6. Stir fry for a few more seconds to ensure that all ingredients are mixed well together.

7. Transfer everything into the rice cooker and add in the water. Set as normal white rice mode.

8. Once cooked, drizzle the rice with some sesame oil and mix well. Serve immediately with some chopped scallions. (optional)

Recipe by Yan Wen and Nguk Lan