Nam 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 chop.
The idea is simple, using the Western cooking method utilizing griddle and oven, but marinate the pork with nam yu. The result turned out rather well, with the pork acquiring that sweet and salty flavor of nam yu, while not having to use oil (as with deep frying) and be able to retain much of the natural juice in the meat.
nam yu pork chop, a griddle is preferred
- 4 pieces of pork chop at 150-200 grams each (I prefer the cut with a layer of pork fat)
- 2-3 cubes of nam yu
- 2 cups of mushroom
- 1 bulb of garlic
- lettuce for granish
Haze enjoying the nam yu pork chop, with some mushroom & lettuce
- using a pestle (or back of chopping knife), pound and flattened the pork to half it’s thickness. This is to make the pork more tender
- spread the nam yu on pork and left marinate for at least an hour
- heat up the griddle, and saute the pork until brown (2-3 minutes each side)
- add mushroom and garlic to the griddle, and place in oven at 175 Celsius for 10 minutes
- remove from oven and let the meat sit for 5 minutes before serving
The garlic and mushroom should be cooked in the oven with the fat coming off from the pork. The lettuce serves as a garnish as well as something refreshing between the bites. Give it a try!
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
- pork belly (or ribs, or chicken wings, etc)
- 3-4 cubes of nam yu
- black or white pepper to taste
- 2 egg white
- oil for frying
the same recipe works great with chicken wings too
- 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.