KY cooks – Nam Yu Pork/Chicken Wings Recipe
Nam Yu is one those simple marinating ingredient that is quite rather, magical. Not only it can single handedly make your meat extra tasty, it is also very cheap, easy to store, and versatile (you can use it for porridge).
For the uninitiated, nam yu is the older cousin of fu yu (check out my fuyu pork recipe) – with the distinction that this fermented tofu is red in color instead of white. Nam Yu carries a stronger flavor and is a better candidate for marinate.
nam yu fried pork on a bed of lettuce (for presentation la)
Today lets look at one of my favorite beer foods you can make with nam yu, a recipe that is applicable to both pork and chicken (I prefer chicken wings, but any type of chicken cut will work)
marinate, dip in egg white, dip in flour, deep fried, done
Ingredients:
- pork belly (or ribs, or chicken wings, etc)
- 3-4 cubes of nam yu
- black or white pepper to taste
- 2 egg white
- flour
- oil for frying
the same recipe works great with chicken wings too
Instructions:
- marinate pork or chicken with nam yu and pepper for at least 1 hour, the longer the better
- heat up cooking oil
- dip the pork/chicken into egg white, then flour (or corn flour) before deep frying
That’s it! The dish is really this simple. The chicken wings you see below is slightly over fried, I suggest frying with medium heat for longer instead of high heat fast to avoid burning the skin.
For those who are too lazy to cook, you can find pretty decent nam yu pork at Pan Heong, near batu caves, they serve some pretty awesome big prawn noodle and wat tan hor too.
Happy eating!
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does oil splatter like mad when u put in d chicken? Scary scary deep fried…
Connie: if it’s not wet it’s fine, not much splattering, using a deep pot for frying is.. safer.
you made my sister’s fav dish!
i can’t cook this in my apartment, the smell will linger in the curtains for days!
Michelle: hahaha that’s so tragic! no salted fish either then?
Clever la you.. when you cooking for C&C.
ciki: wait, waitttt
wah the nam yue pork looks like one from the restaurants! But the chicken wings looks over-fried to me la
eiling: hahaha yah the chicken wings memang over fried a bit already
bro, try to use some water to really mashed the namyu 1st. then add in ur pork to mix well. baru la balance
foodcrazee: ooo thanks for the tips bro.
Previously got cooked one time. You refresh my memory, thanks ya… I will cook it one day then.
cocoeriley: haha time to do it again!
Omg i’m terrified of frying anything! I use googles and towels as my hazmet suit lols…
Glo-w: hahahaha so epic!
would it be overkill to marinate the chicken in nam yu and then ALSO coat it in salted egg yolk?
Sean: hahaha that will be!
Looks appetising!! I prefer stew more than fry :p
Matt: that’d be completely different animal, hahahaq
[...] dishes were pretty good too. The namyu chicken wings were delicious (I made the same thing before, recipe here), and the very plain looking seafood tofu was superb [...]
Wait i’m confused.
It says “Fu Yu” on the bottle of your Nam Yu.
???
weirdo: Nam Yu is basically the red version of Fu Yu.
Dude I LOVE deep fried nam yu pork/chicken wings ohmygoodness……. One of my all time fav things to eat. Can eat it with a mountain of rice haha…. Keep them awesome recipes coming ahha. Great work! =)
inston: thanks thanks.
hmm.. yum yum.. thanks for the recipe..and keep it coming..
btw, one question..what flour to use.. is it wheat flour or tapioca flour? or cornstarch as u mentioned.. if i’m not wrong different flour yield differently..
another btw…is a small world indeed to see a senior pic of secondary school in ur previous2 entry.. wave at LIM.. kekeke..
norick: I believe I use half corn and half regular flour here but either should work too, not too sure about tapioca lo.. not so canggih my skills. hahaha
[...] Yu (red fermented tofu) is one of my favorite ingredients to marinate meat. I’ve used it for deep fried chicken wings and pork slices, and thought I’d give it a try in a recipe that has East meeting West - Nam Yu pork [...]