Famous Asian Recipes Blog

Mei cai kou rou is surely one of the best dish among Hakka Food. Whenever you think about the Hakka, this dish would certainly comes into your mind even if you are not very familiar with Chinese cuisines.

Some people are confused with the term mei cai and moy choy,  but this is just a different pronunciation of Mandarin and Hakka dialect. Mei cai is actually a kind of preserved dried vegetable which can be obtained in salty and sweet type. It is best to get both flavor blended into this steamed pork dish and I strongly recommend to mix both salty and sweet mei cai.

Mei cai need to be thoroughly clean to remove the fine salt and sand. Rinse it under clean running water until it is clean and then soak it for at least 45 minutes to 1 hour to remove the saltiness. It would be very unpleasant if you find the dish sandy and too saltish only after you have done all the hard work. So, make sure this preserved vegetables is well cleaned before used.

Mei Cai Kou Rou Recipe

More Chinese Recipes

Dong Zhi means arrival of winter in Chinese. This is an important festival for the Chinese and is the time every household make Tang Yuan, which is small glutinous rice balls make from glutinous rice flour. This Tang Yuan can be serve with sweeten soup or saltish. It is quite simple to make the sweeten soup: just bring suitable amount of water to a boil, then add sugar (preference to use rock sugar), old ginger and pandan leaves tie in knots and simmer until sugar melted. Then add cooked gultinous rice ball and warm in the hot soup and serve. You can also try the saltish version from the Hakka recipe here.

*More Asian Recipes*

This is a traditional Hakka dessert which can be served as starter or as snacks for breakfast and afternoon tea. It is usually steamed and serve hot but if you want to keep for the next day, then deep-fried would be a better option. Details of recipe can be obtained here.

Link : A1-Asian Recipes

This is the Hakka version of char siew, but much salty and oily then the Cantonese char siew. All because this has to be marinated for 3 days, the spices and sauce are well absorb by the meat. It taste excellent with plain porridge and easy to prepare. Get details from recipe here.

Link : A1-Asian Recipes

Also know as Yu Tou Kou Rou,  this is a typical traditional Hakka dish of all, many people think that this is something similar to the steamed pork with mei chai (mei chai kou rou), but actually there are quite some difference between the 2 cooking process. The only similarity is that both dishes are quite complicated and time consuming to cook. Check out recipe here.

Link: A1-Asian Recipes