FOODlog #241: Malaysian Hokkien Food

On the 3rd day of Chinese New Year, Mr and my family went to my parents place for lunch. My mum cooked some of her signature dishes that she inherited the recipe from her mum and her mum's mum.

She cooked pork trotters stew with mushrooms and soy sauce. As always it packed full of flavor, super rich in taste, and the fragrance from this dish will get your mouth watering. The mushrooms give it an earthy umami flavor and the fatty pork trotters together with the bones being stewed together got hours makes this dish have so much depth of flavor.

We had this with simply steamed white rice which is perfect for this dish.

I went there earlier to help out with the preps for another dish she made which was 'bangkuang char'. Its a hokkien/nyonya dish that uses jicama as the main ingredient. I helped out with shredding the jicama and the carrots into thin julienne strips. This is the major preps for this dish.

Other ingredients in this dish are dried cuttlefish, dark soy sauce, light soy sauce, oyster sauce, and leeks are optional.

They are all stir fried together and seasoned to taste and served with as a filling for a lettuce wrap. Super fresh and delicious homemade appetizer that is sure to satisfy.

A super delicious meal that I could have any day 🙌