Chinese Cuisine

Fermented Bean Curd Fried Pork Belly

There is a dish sold at the Zi Char near my place that we really like. It is called “Fermented Beancurd Pork Belly”. Unlike other restaurants that coat the whole pork belly with the fermented beancurd sauce first before frying and then slicing, this stall actually coats and fry each individual bit of pork belly, ensuring that each piece is truly packed with flavour. They also sell it with some smashed fried garlic alongside which helps with the taste. I think I will take a photo of it next time so that I could attach it here and show it to everyone. ๐Ÿ™‚


  • 1kg pork belly (remove the skin , then slice it into bite sized pieces)
  • 1 whole garlic (together with skin , smash it with your knife)


  • 6 pieces of red fermented bean curd
  • 1 tbs oyster sauce
  • 3 tsp sugar
  • 2 tbs light soy sauce (Jiang Qing)
  • 1 tsp sesame oil

Method (Marinate)

  • Mash the bean curd and mix all the ingredients together until well combined. Marinate the pork and cover . Set aside in the chiller for at least 2 hours

Ingredients (for frying )

  • 2 eggs (52 g each , well beaten)
  • 3/4 cup potato starch

Method (frying)

  • Add in 2 beaten eggs (about 52g each), mix it well into the pork. followed by the potato starch . Mix well until no starch is visibly seen
  • Heat up the frying pan with enough oil at medium high heat. Add in garlic, fry until golden brown and dish out. Do note that you can only add in the ingredients when the oil is hot enough. Use a wooden chopstick to test. Bubbles surrounding the wooden chopstick signifies that the oil is ready for frying.
  • Add in the pork and fry until cooked through. Do note not to overcrowd the pan as it will drop the oil temperature significantly. For me, I only put 6-7 pieces at a time. This will depend on how big your frying pan is, and how much oil you put . Use your own judgement to gauge. If your meat is browning too fast, turn down the heat a little bit. Fry until reddish brown. It would not be golden because we use a red bean curd to marinate. Place the fried pieces on a tray lined with paper towel. Do the same with the rest of the pork. Transfer to a dish, add in all the fried garlic and serve.

Silken Tofu with Creamy Century Egg Sauce

A delicious cold dish

This delectable dish is just a mouthful but is packed with a variety of flavours. My youngest who is not a fan of century egg even loves this dish too. The sweet, savoury and mildly citrusy sauce complements the taste of the century egg, drizzled onto the tofu and topped with tobiko, bits of century egg whites and spring onion. Just pop the dish whole in your mouth and savour it!


  • 300g Fortune’s silken tofu (sliced into 12 cubes)
  • 2 century eggs
  • 1.5 tbs Japanese sesame dressing with yuzu
  • 2 tbs hinode mirin
  • 1.5 tsp cooking wine
  • 1/4 tsp sugar


  • tobiko
  • chopped spring onion
  • bits of century egg white


  • Open the tofu pack and drain the liquid. Set aside for 20 mins to drain further the liquid from the tofu. Pat dry with kitchen towel and slice
  • Slice the century egg and remove the yolk. slice the egg white into bits and set aside
  • Mix the yolk with the rest of the ingredients except the topping and tofu, blend until creamy
  • Scoop a little and drizzle on top of the tofu. Garnish with tobiko, bits of century egg white and spring onion
  • Serve cold

Note that I am using baking spoons to measure.

1 2 28