Hokkien Styles Of Cooking -
Chinese Cooking Archives
Hokkien Styles Of Cooking - Chinese Cooking Archives was created to share with those who are interested in learning more about Chinese
Cooking. Hokkien Cooking is derived from the native cooking style of the province of Fujian, China. Hokkien Styles Of Cooking is
known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as well as retaining the original
flavour of the main ingredients instead of masking them.
The techniques employed in the Hokkien cooking are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is
also paid on the knife skills and cooking technique of the chefs. Emphasis is also on utilizing broth/soup, and there is a sayings in the region's cuisine:
"One broth can be changed into numerous (ten) forms" and "It is unacceptable for a meal to not have soup".
Some of the Hokkien cooked cuisine
Some of the Hokkien cooked cuisine commonly found in hawker center and resturant are:
- Bak Kut Teh: a very popular Hokkien herbal soup, which in English is translated as 'Pork Rib [ Pork Bone ] Tea', traditionally
served for breakfast as an invigorating tonic to start the day with Ewe Char Koay [ Chinese crullers ]. Pork ribs are long simmered in a 'tea' of Chinese
medicinal herbs and whole cloves of garlic, often with dried shitake mushrooms added for a rich, earthy flavor.
- Popiah or Hokkien Spring Rolls: a vegetable filling of stewed jicama [ sengkuang ], carrots and bean sprouts are rolled in a rice paper wrapper
with minced prawns, fried shallots and lettuce.
- Hokkien Fried Mee: thick egg noodles fried with meat, seafood and vegetables in a rich soy sauce.
- Oyster omelette:
Hokkien Cooking Notable Dishes
One of the most famous dishes in Hokkien Cooking cuisine is "
Buddha jumps over the wall", a complex dish making use of many ingredients, including
shark fin, sea cucumber, abalone, and Shaoxing wine.