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

singaporean Hokkiens emanated mainly from Zhangzhou and Quanzhou.

Hokkiens form about 40 percent of the Chinese resident population in singapore. they are the largest Chinese dialect group.

The Hokkiens preserve the tradition of the 杂货店 – general provision stores that sold a wide array of goods ranging from household items such as bowls, to canned and dried foods.

The Hokkiens regard certain fruits auspicious. For example, they are attracted to pineapple which sounds similar to “prosperity to come” (旺来) in the Hokkien dialect.

As part of China '8 Great Cuisines', Hokkien dishes are known to be refreshing and light on the tongue, coupled with a slightly sweet and sour taste. They present a multitude of colourful and fragrant dishes where each one has its own unique flavour and take. Hokkien chefs place great importance in the seasonings and are well-versed in all cooking methods. It is their ability to retain the original flavor of the main ingredients without overpowering any one of them which crowns them a place in the gastronomy culture.

福建菜可说是中國八大菜系之一，菜清鲜、淡爽，口味偏于甜酸。福建佳肴可说是色香味俱全。福建大厨重视调料，乡土风味浓郁。各式烹调手法都难不倒善用食材与调料的福建名厨。

HOKKIEN KONG TAU YOU BAK

Ingredients (4 person serving)

• 2 tbsp Golden Circle Vegetable Oil

• 450g pork belly

• 2 tbsp light soya sauce

• 2 tbsp dark soya sauce

• 1 tbsp sugar

• 1/4 tsp ground white pepper

• 1 tbsp five spice powder

• 5 dried Chinese black or shiitake mushrooms, soaked in warm water till softened, stems removed, soaking water reserved

• 5 bulb garlic (separated but not peeled)

• 1/2 cinnamon bark(肉桂）2.5cm (1 inch) length

• 1 star anise (八角）

• Boiled 15 quilt eggs and 4 hard boiled eggs (peeled)

• 2-3 cups water, including water reserved from soaking mushrooms
  
  

Cooking Method:

1. Cut the pork belly into 2 cm x 5 cm (1 in x 2 in) thick slices. Sprinkle with light soy sauce, dark soy sauce, sugar, five spice powder and pepper. Mix well to coat the pork belly slices evenly.  Set aside for 30 minutes.

2. In a wok or skillet, heat up cooking oil over low-medium heat, and stir-fry the garlic for 2 minutes. Add in cinnamon bark and star anise and stir-fry for a few seconds. Add the mushrooms (without the soaking water) and stir-fry for another minute.

3. Drain the sliced pork belly with a sieve and reserve the marinade sauce. 

4. Increase the fire to high, add the sliced pork belly and stir-fry for about 3 to 4 minutes or until it starts to change colour. Put in the marinade sauce into the wok or skillet, and add enough water (including the mushroom soaking water) to just cover the sliced pork belly. Bring it to boil, then lower the heat and cover. Simmer the sliced pork belly for about 1 hour to 1.5 hour until it is tender.

5. Add the quilt eggs, hard boiled eggs and more water if needed. Cover and simmer.  Turn the eggs occasionally to evenly coat with soy sauce.

6. For a more intense and bold flavour, allow the sauce to reduce until slightly thickened.

Recipe by Poh Hiong and Family