This is the final recipe in the series.Hakka cuisine is the cooking style of the Hakka people who are primarily found in the southeastern parts of China, namely Guangdong & Fujian. Hakka cuisine relies heavily on dried and preserved ingredients due to the scarcity of fresh ingredients in the sparsely populated hill country that the Hakka people settled in.
A popular Hakka dish is the Niang tofu, (or "Yong tau foo", as it is known in Singapore and Malaysia). Niang tofu is tofu cubes heaped or stuffed with a paste made of minced meat and herbs, then fried till golden brown, braised or steamed. Vegetables like eggplants, okra, and bitter melon are also used in this dish and stuffed with the same meat paste. The stuffed tofu and vegetables are served with hoisin sauce and sometimes chicken or pork soup.
