I tried this and taste good. My family loves it and I have been asked to make this dish for the upcoming CNY. Thanks for sharing your recipe. Btw, may I know what is the brand and model of the wok you used in your video. I would like to get one as well as the wok looks really premium and long lasting. :)
Awesome!! Glad to know that your family enjoyed this dish. The wok that we used in the video is from La Gourmet. It has a honeycomb non-stick over the stainless steel body. We like it very much. Hope you will get one soon. We are so honoured to be a part of your CNY dinner repertoire. Yay!!
Thanks for recipe - easy to follow . I have never cooked this dish until I tried out the recipe . It came out very delicious and my whole family enjoyed it very much - although I didn’t use pork belly but lean cuts of pork . I didn’t have 5 spice powder and used all spice instead .
Thank you Roland. I had this recently at 稻香 for the first time and really liked the combination of pork belly and taro. You always make the dishes I like for some reason 🤣
Just made this. I had a longer prep time as the pork was a thick slab n I had to semi freeze it to cut it into thinner slices. I also bought the wrong dark soy sauce; it was extremely salty (selected dark soy sauce from lee kum kee ). But I managed to fix it. Also I doubled the pork portion as your marinade qty is quite a lot. In a regular steamer, I steamed it for 40 mins n it came out perfectly delicious. Another gold recipe. I’ll be better prepared next time when I cook this again. Thx Roland !
Being a novice in the kitchen, have only heard of haybee. So thank you for introducing a new flavouring agent. Will look out for sakura shrimps. Am salivating over this dish.
Hi Roland, such awesome videos and recipes. I'd like to see a video on the ingredients you use (brands etc). I'm from New Zealand and some products can't be found or is not the same as yours. I love that you offer alternatives too simply because of the reason I mentioned before. Not always easy to find the ingredients here. Thankyou and keep up the wonderful cooking 😊
So glad I found this dish. I'm Hakka moi 😄 Mom passed on without recipes. May I know if I can sub Chinese white rice wine for huatiao wine? Thanks so much for the video! 🙏
Roland every recipe I tried and adapted is spot on! I will definitely make this for me and my adult son on our spend time with mom day. We unlike my other family members love pork belly. Question: For stove top steaming about how long should I steam this? Thanks for sharing!
My parents are keen on me making a full dinner for them some day I could make some honey marinated ribs, but this seems like the better option And omg, it’s honestly one of my favourite pork dishes I’m salivating rn 🤤 UPDATE: I made this, and the kailan with garlic, for the family tonight. They absolutely loved it! However, because the pork belly slices are kind of thicker in some supermarket stores where I live, I might braise them longer. Other than that, so so good!
We’re in Singapore. We also have a partial lockdown here. Hope this gets over soon for every country. Wow British Virgin Islands. Nice. We never had anyone from there chatting with us here. Hope all is well there.
Thank you for taking time to reply me! I do appreciate it so much! we are on lockdown here we onl have 6 cases covid here one die yesterday! Praying this pandemic will end soon take care always! I been in brunei for 12 years now transferred here to bvi.
Thanks so much Mary. This wok is only available in Singapore and Malaysia. It’s by the brand La Gourmet. Found a link here for you info La gourmet Galactic Wok 32cm Induction s.lazada.com.my/s.ZNJPK
This looks so yummy. Can’t wait to try it out. Was curious though about Sakura prawns. What are they? Can substitute with dried haybee or perhaps dried scallops?
Good morning, Oma. Sakura prawns are known as 樱花虾 in Chinese. They look like normal dried shrimp but they have a more unique taste to it. You can easily get them from any shops where you can get dried shrimp.
Roland, you are absolutely no good for my figure!!! But, you ARE amazing for my taste buds. Here I go again. Drooling!! You come up with some real corkers. This is a definate 'must try'. I honestly think your the best Asian Chef around, and I troll the internet everyday for recipes. I always get excited when I see an email in my inbox from you because I just know its going to be great. I not sure that I'll be able to find Sakura Shrimp here in Australia, but I'll try it anyway. Thanks so much for sharing xx
Good morning from Singapore Lorraine. You’re so kind!! Thank you so so much. Sorry about the waistline though. My measuring tape is too short for mine now. Hahaha
I tried it. And i got some complain as they said,not enough portion. I have been asked to make more as the dish taste good. Thank you so much for sharing. I love your cooking anyway💜
@@vivvo4161 I did a similar dish in the Instant Pot and the recipe called for cooking the pork belly on HIGH Pressure for 15 minutes with a 5 minute Natural Pressure Release. After opening the lid, the Taro was added and cooked on HIGH for 2 minutes with a quick pressure release.
Look so Good. But how much water in the Rice Cooker becos it take long time to steam? I will go and look for all the ingredients and will try out your Recipe. Can I put normal Dried Shrips instead? I dun think I can find the Sakura Shrimps in Canberra. Thanks for Sharing .....
You’re mos welcome. Yes you can use normal dried shrimp. Won’t taste exactly like the ones we have in the video but they will flavour up the dish very well too. You can fill the rice cooker up half way with water. Hope this helps.
Hi Jenny. This is the fermented bean curd SzeChuan Fermented Bean Curd (Chunk) 四川白腐乳10oz - Total of 4 bottles www.amazon.com/dp/B07QHNX4FW/ref=cm_sw_r_cp_api_i_7lJVDbTX6HQ1K - if you really can’t find it, then you can omit it. There is no substitute I can think of to replace it though. Happy cooking!
Hi Roland, if I just use a regular steamer instead of the rice cooker, how long shd it cook for ? Any substitute for the Sakura shrimp for those with allergies ? Thx.
Hi, can I know what's the brand/type of this Wok & how can I get it, price? Is this diamond-mesh wok, non-stick & can use metal spatula & scratch proof?
Thanks for sharing this delicious hakka dish. My deceased dad used to make this for special occasions. It is super yummy. I have been searching for an egg roll recipe that he used to make for us. He would fry the eggs very thinly, then spread a minced pork filling on it, roll it up then shallow fry this. Do you all know the recipe or have a video on it?
Dads who cook are wonderful. My dad used to cook for my bro and I too. We felt so loved by him. We’ve never tried the egg roll dish though. We will look out for it next time we eat out. Hope to find it one day and recreate for you.
I think i know the dish that you miss. This is a similar recipe from a Hakka vlogger from Meizhou China, hence it is in Chinese. th-cam.com/video/c4W4O7Uk3FE/w-d-xo.html
eddie eddie It looks very interesting dish . Never seen it before. Fortunately they give the ingredients in English so can copy this recipe. Tks for sharing
Looks temptingly good and yummy. I'm definitely cook this one of these days even if the news here nowadays is always about the African Swine Flu. ASF is harmless to humans as long as pork meat is properly prepared and cooked at the right temperature, according to the Department of Health.
When making homemade egg Toufu, you need to cover the dish up, the water(when steaming) must be a gentle roll. And timing is of utmost importance, too Long and the egg will start to boil thus making it full of holes.
So, you keep saying yam but the recipe calls for taro. Taro is taro and yam is yam. Taro stays "firm" or keeps its shape but yam is a much softer root vege. A bit confused on which one is the correct ingredient to use.
![妈妈的芋头扣肉｜Steamed Pork Belly with Taro | 年菜宴客菜 | Kao Bak [clarakitchen21]](http://i.ytimg.com/vi/O5bvfnqUTf8/mqdefault.jpg)
![CAMPปลิ้น | EP.83[2/2] ประสบการณ์ขนหัวลุกจากตำนานวงการผี!](http://i.ytimg.com/vi/T_kFecQw7Ds/mqdefault.jpg)
I tried this and taste good. My family loves it and I have been asked to make this dish for the upcoming CNY. Thanks for sharing your recipe. Btw, may I know what is the brand and model of the wok you used in your video. I would like to get one as well as the wok looks really premium and long lasting. :)
Awesome!! Glad to know that your family enjoyed this dish. The wok that we used in the video is from La Gourmet. It has a honeycomb non-stick over the stainless steel body. We like it very much. Hope you will get one soon. We are so honoured to be a part of your CNY dinner repertoire. Yay!!
Aaaaaaaaaaaaaaaaaaaaaaqa
Aaaq
Indeed that wok look very good!
Where to get it, need to get a good work.
Thanks
Thanks for recipe - easy to follow . I have never cooked this dish until I tried out the recipe . It came out very delicious and my whole family enjoyed it very much - although I didn’t use pork belly but lean cuts of pork . I didn’t have 5 spice powder and used all spice instead .
Glad to hear that you and your family enjoyed it. Thanks so much for using our recipe, Shamini! Good call on using all spice as substitute!
Another good dish from Chef Roland! Thanks for the clear explanation!
Thank you Roland. I had this recently at 稻香 for the first time and really liked the combination of pork belly and taro. You always make the dishes I like for some reason 🤣
Dude, the tasting part kills me!
My mouth waters so much watching you eat..... Gotta try this, love the taro pork belly combo too.
I love Kau Yuk and Taro! I will definitely try.
I really like your expression when you are tasting your food 😙 so convincing that I will definitely try.
I love watching you cook, so simple yet delicious. Will try out this dish, thank you Roland, you are a good cook 👍🙏
Thank you so much, Elizabeth 😊
Thank you very much for sharing another great dish.
Thank you so much too, Des 🙏🙏🙏🙏
I just cooked this dish. My father loves it. Thanks Roland . I have tried many of your recipes, love them all. Easy and delicious
Yes super flavourful n also delicious w the addition of Sakura prawn - this little gem enhance the taste of dishes
You’re very right, Sharon. I think it’s the secret weapon to making this dish more flavourful 🤓🤓🤓
😂 what is Sakura prawns?
Just made this. I had a longer prep time as the pork was a thick slab n I had to semi freeze it to cut it into thinner slices. I also bought the wrong dark soy sauce; it was extremely salty (selected dark soy sauce from lee kum kee ). But I managed to fix it. Also I doubled the pork portion as your marinade qty is quite a lot. In a regular steamer, I steamed it for 40 mins n it came out perfectly delicious. Another gold recipe. I’ll be better prepared next time when I cook this again. Thx Roland !
Being a novice in the kitchen, have only heard of haybee. So thank you for introducing a new flavouring agent. Will look out for sakura shrimps. Am salivating over this dish.
Made this a couple of weeks ago and it was so good. Making it again tonight. Thanks!
I luv making one pot meal in my rice cooker. This is a sure recipe that I will try.
Have a lovely Sunday 😃😘😘
Lovely. The way I remember my family making this.
Hi! Sir, i'm going to try this recipe tonight for my employer
Thank you and God Bless
This is a must have for us on CNY in Sabah
Thank you for sharing! The sakura shrimp is an interesting addition that we can consider. Thanks again
Yah man. 👍🏻👍🏻👍🏻 thanks bro!
Wow Roland, u made it looked so easy. Wl give this a try!
Thanks for sharing this super yum dish Roland and Jamie😍😍 Will definitely try it out coz this is my hubby's all-time favourite hehe!!
Happy cooking, Lily. Hope your hubby will enjoy our recipe.
Thanks you for sharing Uncle.
Thank you for sharing your videos..I've done cooking it..It's true.It is tasty...GOD bless.
Thank you so much 🤓
Gonna try this recipe tomorrow, looks delicious, thanks for the recipe
I bought some pork belly and I am making this tomorrow. Can't wait!
thank you for your nice recipe. looking at the way you eat, everything looks delicious 😋😋
Awww. Thank you so much!
OMG, so delicious ! Excellent presentation !
Thank you so much, Linda
Thank you so much for the recipe! I'll try for sure! 💓💓
Happy cooking, Isabel!
Thanks for the recipe very delicious 🙏❤️
This is so awesome! Can't wait to try it out :) Thanks chef!
You’re most welcome, Aruna. Happy cooking!!
Hey everyone, i followed exactly except i steam in pressure cooker for 25min turned out fantastic
Awesome!! 🥳🥳🥳 Thank you so much for using our recipe ❤️❤️❤️
Hi...... Look delicious.
May I know what Brand of CHINESE RICE WINE you use?
Thank you.
Hi Roland, such awesome videos and recipes. I'd like to see a video on the ingredients you use (brands etc). I'm from New Zealand and some products can't be found or is not the same as yours. I love that you offer alternatives too simply because of the reason I mentioned before. Not always easy to find the ingredients here. Thankyou and keep up the wonderful cooking 😊
So glad I found this dish. I'm Hakka moi 😄 Mom passed on without recipes. May I know if I can sub Chinese white rice wine for huatiao wine? Thanks so much for the video! 🙏
Home run-----definitely going to do this one-----and I love those tongs you use.....
The tongs are from Daiso. We couldn’t find them anymore though. Thanks so much for watching our video :-)
Roland every recipe I tried and adapted is spot on! I will definitely make this for me and my adult son on our spend time with mom day. We unlike my other family members love pork belly. Question: For stove top steaming about how long should I steam this? Thanks for sharing!
Wow it's look delicious 😋🤤 will try to make it. tq
Happy cooking, Melody!
Just watching this put me in a trance! What's eating it going to be like! 😁
My parents are keen on me making a full dinner for them some day
I could make some honey marinated ribs, but this seems like the better option
And omg, it’s honestly one of my favourite pork dishes
I’m salivating rn 🤤
UPDATE:
I made this, and the kailan with garlic, for the family tonight. They absolutely loved it! However, because the pork belly slices are kind of thicker in some supermarket stores where I live, I might braise them longer. Other than that, so so good!
Beautiful dish
I love it I will definitely try your recipe thanks for sharing!
You’re most welcome. Happy cooking and stay safe.
@@spicenpans oh you too are you in Malaysia ? waving you here at British virgin island. Please takecare too!
We’re in Singapore. We also have a partial lockdown here. Hope this gets over soon for every country. Wow British Virgin Islands. Nice. We never had anyone from there chatting with us here. Hope all is well there.
Thank you for taking time to reply me! I do appreciate it so much! we are on lockdown here we onl have 6 cases covid here one die yesterday! Praying this pandemic will end soon take care always! I been in brunei for 12 years now transferred here to bvi.
Another great one thank you!
Thank you so much ✌️✌️✌️
Thanks for another delicious recipe. I love your new wok too! Please tell me where you can buy it. Thanks again.
Thanks so much Mary. This wok is only available in Singapore and Malaysia. It’s by the brand La Gourmet. Found a link here for you info La gourmet Galactic Wok 32cm Induction s.lazada.com.my/s.ZNJPK
Looks yummy gonna try it so soon....more power 🙂
This looks so yummy. Can’t wait to try it out. Was curious though about Sakura prawns. What are they? Can substitute with dried haybee or perhaps dried scallops?
Good morning, Oma. Sakura prawns are known as 樱花虾 in Chinese. They look like normal dried shrimp but they have a more unique taste to it. You can easily get them from any shops where you can get dried shrimp.
Spice N' Pans Tku Roland & Jamie. Will get next time go wet mart
@@spicenpans7
Roland, you are absolutely no good for my figure!!! But, you ARE amazing for my taste buds. Here I go again. Drooling!! You come up with some real corkers. This is a definate 'must try'. I honestly think your the best Asian Chef around, and I troll the internet everyday for recipes. I always get excited when I see an email in my inbox from you because I just know its going to be great. I not sure that I'll be able to find Sakura Shrimp here in Australia, but I'll try it anyway. Thanks so much for sharing xx
Good morning from Singapore Lorraine. You’re so kind!! Thank you so so much. Sorry about the waistline though. My measuring tape is too short for mine now. Hahaha
@@spicenpans Ha ha ha. My once trim waist has blown out since finding you. But I love it xx
oh my, looks amazing!!
Thank you so much 🤓🤓🤓
Dear Roland, i don't have yam. What else can I substitute with yam? How many minutes if using pressure cooker to steam? Thanks.
I tried it. And i got some complain as they said,not enough portion. I have been asked to make more as the dish taste good. Thank you so much for sharing. I love your cooking anyway💜
Thanks so much. You got me at complain. Hahah. Was worried that your family didn’t like it. Glad they did. Phew!
👍👍👍😋😋😋🙏🙏🙏
Thanks chef, u r the man!!!
Thank you so much too
Delicious. I use my electric pressure cooker for steaming this.
Thanks, Roland
Sherry Masser may I ask how long in the pressure cooker? I’m thinking of using my instant pot for this dish. Thank you 😊
Vivienne Chang Yes, I’m interested to know too!
Hi all. I’ve checked with Roland this dish is steamed, there’s no difference when you pressure cook or cook them on a normal stove
@@vivvo4161 I did a similar dish in the Instant Pot and the recipe called for cooking the pork belly on HIGH Pressure for 15 minutes with a 5 minute Natural Pressure Release. After opening the lid, the Taro was added and cooked on HIGH for 2 minutes with a quick pressure release.
Hi I grew up with dish......it’s awesome, but the process I’m know is a bit different. 👍👍👍😁
Super yummy!!
That pork belly alone makes my mouth water 😍
Jan Alleman
Me too !
thanks for the recipe. if I were to steam it over a stove, is cooking time the same ?
Ok now, how the heck did you manage to make this magistral dish smell all the way here to Canada?!? I swear, I can almost taste it :D
Look so Good. But how much water in the Rice Cooker becos it take long time to steam? I will go and look for all the ingredients and will try out your Recipe. Can I put normal Dried Shrips instead? I dun think I can find the Sakura Shrimps in Canberra. Thanks for Sharing .....
You’re mos welcome. Yes you can use normal dried shrimp. Won’t taste exactly like the ones we have in the video but they will flavour up the dish very well too. You can fill the rice cooker up half way with water. Hope this helps.
@@spicenpans Thanks. Will definitely try it out. All your recipes look very yummy and are very easy to Follow. Thank u for Sharing!👍
Hi Roland love yr recipes especially pork belly recipes but if I cant get d bean curd what else can I use .Thank you again
Hi Jenny. This is the fermented bean curd SzeChuan Fermented Bean Curd (Chunk) 四川白腐乳10oz - Total of 4 bottles www.amazon.com/dp/B07QHNX4FW/ref=cm_sw_r_cp_api_i_7lJVDbTX6HQ1K - if you really can’t find it, then you can omit it. There is no substitute I can think of to replace it though. Happy cooking!
Thank you for replying soooo quickly. God bless you all
hii... i loe all your recipies!! yammy..
the most easiest i have ever seen thanks
Thank you so much for your kind words
I subbed. I cannot wait to begin explore your channel. "Let's go"
Thank you so much 🙏🙏🙏
Thank you, very tasty, I use pressure cooker set at 20min
Best recipe! 🙂
Hi Roland, if I just use a regular steamer instead of the rice cooker, how long shd it cook for ? Any substitute for the Sakura shrimp for those with allergies ? Thx.
If i used pressure cooker to steam, how long i need to steam? is it same like 1.5 hours?
Yummy!
Thank you so much sir
Hi, beside Yam what other veggies can i use?
At 4:45 what is the brown sauce poured over top? Thanks
What if I am allergic to shellfish? What substitutes would you recommend?
what's a good substitute for Sakura prawns? do they taste the same as.dried shrimp ,?
Was that a rice cooker or a pressure cooker (Instant Pot) on the “steam” setting? How much water did you put in?
Wow think l’m going to put on weight liow 👍🤣 yummy 😋
Hi, can I know what's the brand/type of this Wok & how can I get it, price?
Is this diamond-mesh wok, non-stick & can use metal spatula & scratch proof?
Is this pan non stick coating lasting and safe?
Hi Roland ! Can I use pressure cooker ? 😊
Looks so delicious but can it be done with beef?
Thank you so much Tanya. It’s possible but Unfortunately not a direct switch from pork to beef. Maybe next time we will share a video
Spice N' Pans ok thank you so much for sharing 😊
Is it okay to cook that on CNY?
Absolutely. Happy cooking!
Saw you walking past AMK Blk 531, what you had for dinner there?
Opps. Got caught in the act. Haha. We didn’t go there for dinner. Cooked too much at home today. We went there for TCM massage. Nice area.
Thanks for sharing this delicious hakka dish. My deceased dad used to make this for special occasions. It is super yummy. I have been searching for an egg roll recipe that he used to make for us. He would fry the eggs very thinly, then spread a minced pork filling on it, roll it up then shallow fry this. Do you all know the recipe or have a video on it?
Dads who cook are wonderful. My dad used to cook for my bro and I too. We felt so loved by him. We’ve never tried the egg roll dish though. We will look out for it next time we eat out. Hope to find it one day and recreate for you.
I think i know the dish that you miss. This is a similar recipe from a Hakka vlogger from Meizhou China, hence it is in Chinese. th-cam.com/video/c4W4O7Uk3FE/w-d-xo.html
Awesome!!!!!
eddie eddie It looks very interesting dish . Never seen it before. Fortunately they give the ingredients in English so can copy this recipe. Tks for sharing
@@eddiensw hi thank you so much for this response. I looked at the vid and yes this is very similar!
More rice cooker recipes, pleaseeee. I don't have time to cook 😔. And take away food really cost me too much i cant save anything lately 😭😭😭
Unbelievable delicious. Had it last night, my cook is better than those from restaurant 😂, the pork belly like melted in my mouth, power!
Wahhhh you’re making us salivate with the description 😛
Is it ok to use red fermented bean curd?
hello it's ok to use the preserved red bean curd
That is a sick wok. I want one.
Hehehe. It’s from La Gourmet. Nice wok.
Looks temptingly good and yummy. I'm definitely cook this one of these days even if the news here nowadays is always about the African Swine Flu. ASF is harmless to humans as long as pork meat is properly prepared and cooked at the right temperature, according to the Department of Health.
Yes you’re right Navel. Pork needs to be cooked well.
Yum!
Thank you so much ☺️
Try adding rose wine to it.Taste even better.
Sounds like a plan 👍🏻👍🏻👍🏻👍🏻
Roland why is my home made taufu has holes in it? It is not velvety smooth like yours?
When making homemade egg Toufu, you need to cover the dish up, the water(when steaming) must be a gentle roll. And timing is of utmost importance, too Long and the egg will start to boil thus making it full of holes.
@@spicenpans ah I see, right I'm going tp do another batch tomorrow
My soy bean vendor gratefully eats up my fried failures
Nee How Roland pls can you remind my old brain how to prepare Penang Fish Achar? Tq
So so sorry for our late reply. Hmm we haven’t tried that before unfortunately.
can we replace with chicken instead of pork?
Yes absolutely. Happy cooking!
COOKING AH PA, YOU DEFINITELY MUST PUBLISH A BOOK WITH YOUR RECIPES AS THE SALES WILL BE VERY REWARDING 🤗🤗🤗🤗🤗🤗🤗🤗
Ahhh I’m not cooking ah pa. Wrong channel.
What is the thickness of the pork belly? Does the pork belly include the skin?
One question cant all chinese curry be cook without souce, at least u should try it without souce
Can you teach us crab crab omelette Jay Fay ?
Wow. That’s something we haven’t tried. Gotta try that when we’re in Bangkok next time. Thanks so much for your request.
👍👍👍
If not in the rice cooker its okay?
So, you keep saying yam but the recipe calls for taro. Taro is taro and yam is yam. Taro stays "firm" or keeps its shape but yam is a much softer root vege. A bit confused on which one is the correct ingredient to use.
I would prefer to use Nam Yee as it's the taste is better.
♥
D last mins all blackout sir
Hmm. Maybe something is wrong with the connection. Can you try again? Thank so much for watching our video, Karen
@@spicenpans yes...it was fine after tat...thank u