I am re-posting this recipe again and for a step-by-step pictorial, you can refer to my previous post HERE.

Ingredients :
500gm pork belly ( with skin )
1 yam peeled
1 tbsp chopped garlic
1 tbsp cornflour for thickening

Seasoning A:
2 pcs red fermented beancurd ( smashed )
1 tbsp sauce of the red fermented beancurd
1 1/2 tsp soya bean paste / tauchoo
3 pcs star anise
4 pcs cloves
1 inch cinnamon

Seasoning B :
1 tbsp soya sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp sugar
1/2 tsp dark soya sauce
1 tbsp Hsiao Hsing Wine
2 bowls of water

Method :
1. Blanch pork belly in boiling water for 15 minutes, then rub with some dark soya sauce while hot, then pierce the skin with a pork.
2. Heat frying pan with some oil, then saute the pork till both side turns brown. Dish out and rinse under water until skins shows fine lines. Then cut into 2 cm thick slices.
3. Cut the yam as the size of the meat. Then arrange them alternately in a deep bowl with the pork skin facing down.
4. Heat 2 tbsp oil and saute the garlic and seasoning A until fragrant. Then pour in seasoning B and bring to boil.
5. Thicken with cornflour. Pour the gravy over the meat and yam.
6. Steam the dish for 2 hours.

Ingredients :
Fish paste from one large Tenggiri Fish
30 pieces dried oysters ( soaked in water preferably overnight and save the water for sauce )
30gm black moss / fatt choy ( soaked in water and drained )
Some chopped onion and garlic
Few slices of ginger

Sauce :
2 tbsp oyster sauce
1 tsp dark soya sauce
Sugar and salt to taste
1 tbsp cornstarch mixed with some water
1 tbsp Hsiao Hsing Wine

Method :
1. Chopped a few pieces of dried oyster till fine and mixed into the fish paste. Add in some salt and mixed well.
2. Shape the fish paste into oval shape and you can either fried or steam the fish paste till cooked. Put aside.
3. Heat oil in a pan and sautee the onion, garlic and ginger till fragrant.
4. Add in the dried oysters and the fish paste. Stir for few minutes.
5. Then pour in the remaining water used to soak the dried oyster. Let it simmer for few more minutes.
6. Then add in the black moss and all the sauce ingredients. Season with salt and some sugar.
7. Pour in the cornstarch to thicken the sauce. Dish up and serve

Fish maw…the only dish I cook during Chinese New Year and I am the only person who eat this at home. The kids doesn’t like it. Hubby don’t eat cos he said the texture taste like pig’s skin. So ended up I cook myself and I eat it myself. There are few ways to cook this. You can either cook it in soup, or stir fried and have some egg gravies on it or just a simple way like how  I did it by stir frying it with mixed vegetables.

Ingredients :
A packet of fish maw, soaked into hot water and cut into small bite pieces
1 carrot, cut into thin slices
1 packet of young corn, cut into halves
1 packet of green peas
1 stalks of celery, cut into thin slices
Some chopped garlic
1/2 cup of chicken stocks
1 tbsp of oyster sauce
Salt to taste

Method :
1. Heat oil in pan and sautee chopped garlic till fragrant.
2. Add in all the vegetables and oyster sauce. Stir fried for a minute.
3. Then add in chicken stocks and fish maw. Let it simmer for few minutes. Season with salt to taste.
4. Dish up and serve hot.

This is a specialty dish to me and I only cook it once a year during the eve of CNY. Me and my kids love dried oyster and in fact we ate a lot of dried oyster at home. I usually used it to cook porridge, for soup and at times cook it  with pork belly. The above dish ” Hou Si Fatt Choy” is one of my specialty dish during CNY. I cook this every year in a big pot without miss every year. At times I do craved for it. Months back, I don’t know why out of sudden, I was craving for it.

Search through my fridge and found still some black moss available. That could be those left over during CNY.  Here you go, I am re-posting this recipe again.

Ingredients :
Fish paste from one large Tenggiri Fish
30 pieces dried oysters ( soaked in water preferably overnight and save the water for sauce )
30gm black moss / fatt choy ( soaked in water and drained )
Some chopped onion and garlic
Few slices of ginger

Sauce :
2 tbsp oyster sauce
1 tsp dark soya sauce
Sugar and salt to taste
1 tbsp cornstarch mixed with some water
1 tbsp Hsiao Hsing Wine

Method :
1. Chopped a few pieces of dried oyster till fine and mixed into the fish paste. Add in some salt and mixed well.
2. Shape the fish paste into oval shape and steam over high heat till cooked. Put aside.
3. Heat oil in a pan and sautee the onion, garlic and ginger till fragrant.
4. Add in the dried oysters and the cooked fish paste. Stir for few minutes.
5. Then pour in the remaining water used to soak the dried oyster. Let it simmer for few minutes.
6. Then add in all the sauce ingredients and season with salt and some sugar.
7. Pour in the cornstarch to thicken the sauce. Dish up and serve.

During reunion dinner, my speciality is to cook Hou Si Fatt Choy ( Braised Dried Oyster with Black Moss ) back to my in law house. It means good luck and prosperity. Mom taught me how to cook this dish and now every year without miss I will prepare a big pot of it for my mother in law. Both my kids loves the dried oyster so much maybe is because since young, I always cooked the dried oyster porridge for them. So they like it a lot. I love it too and with every bite of the dried oyster, the aroma and the taste of it just stayed in my mind.

Ingredients :
Fish paste from one large Tenggiri Fish
30 pieces dried oysters ( soaked in water preferably overnight and save the water for sauce )
30gm black moss / fatt choy ( soaked in water and drained )
Some chopped onion and garlic
Few slices of ginger

Sauce :
2 tbsp oyster sauce
1 tsp dark soya sauce
Sugar and salt to taste
1 tbsp cornstarch mixed with some water
1 tbsp Hsiao Hsing Wine

Method :
1. Chopped a few pieces of dried oyster till fine and mixed into the fish paste. Add in some salt and mixed well.
2. Shape the fish paste into oval shape and steam over high heat till cooked. Put aside.
3. Heat oil in a pan and sautee the onion, garlic and ginger till fragrant.
4. Add in the dried oysters and the cooked fish paste. Stir for few minutes.
5. Then pour in the remaining water used to soak the dried oyster. Let it simmer for few minutes.
6. Then add in all the sauce ingredients and season with salt and some sugar.
7. Pour in the cornstarch to thicken the sauce. Dish up and serve.

My Mom’s method is to deep fried the fish paste but for me I am too lazy to fried it and I steamed it instead. But I still prefer the fried one cos the texture of the fish cake is better than the one I steamed.

Emmmm.. yummy … yummy … Hou Si Fatt Choy. Don’t know eat already can ‘Fatt’ or not leh !