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.
We bought some lamb chops from Jaya Grocer about a week back and really didn’t know what to do with it at first. A bit of research on the internet tells me that garlic, mustard, pepper and rosemary makes good marinate for lamb, so I decided to use them all for this recipe.
I added asparagus and tomato to serve as sides to compliment the savory taste of lamb with the freshness of asparagus and sweet/sour taste from tomato. As an added bonus, they make the dish looks better with added colors. 😀
While many are not as familiar with lamb, this is a surprisingly simple dish to prepare, and takes only half an hour to serve.
lamb chop with tomato and asparagus on the side
This is a three part dish, the lamb, asparagus, and tomato. Luckily all three of them are very simple, and the only juggling act is to time each dish properly so you get to serve them all on the same time.
Lets start with the lamb.
- lamb shoulder (I made 5 pieces), I got them frozen from Jaya Grocer
- 1 bulb of garlic, finely chopped
- 2 table spoon French mustard
- black pepper
- a teaspoon of butter, and a bit of cooking oil
marinate lamb chop with mustard, pepper, rosemary, and garlic
- marinate the lamb with all ingredients in a zip locked bag for at least an hour in the fridge, over night if possible
- preheat oven to 200 celcius
- pan fry each side of the lamb in medium heat for 1-2 minutes, use minimal cooking oil, or butter
- put the lamb in the oven for a further 10-15 minutes (depending on how well cooked you want the lamb to be, I also add a bit of butter to the aluminum foil)
- remove from oven and let the lamb chop rest for about 3-5 minutes before serving
Total time not including marinate takes not more than 20 minutes or so. If you don’t pan fry the lamb in advance, baking process should be between 30-40 minutes. Of course, you can also use a grill for this.
lamb chop and baked tomato
The lamb chop will not be complete without side dishes, so here’s how you do the tomato!
- remove the core of tomato
- add half a teaspoon of sugar (brown sugar if available), 1 clove, and a teaspoon of vinegar into the core
- bake in oven at 200 Celsius for 30 minutes
Haze, Vinn, and KY
Last but not least, the asparagus
- remove wooden end of asparagus, and shave off the bottom with a vegetable peeler if the skin’s a bit tough
- add a teaspoon of butter and salt to the water in you steamer
- steam asparagus for 7-8 minutes
- sprinkle some salt before serving
To get everything ready at the same time, the timeline for this should be something like this:
- 0 min: bake tomato
- 10 min: start pan frying lamb on both sides
- 15 min: put lamb in oven
- 22 min: start steaming asparagus
- 25 min: remove lamb from oven
- 30 min: serve everything!
Give it a try, this is really much easier than the dish suggests. For more cooking recipes on this blog, click here! Now what should I cook next.. ermmm.