• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 800g pork trotters, cut into pieces
  • 2 tbsp sesame oil
  • 6 red dates
  • 60g sliced young ginger
  • 8 dried Chinese mushrooms, soaked
  • 400g yam, cut into thick slices
  • 1.5 litres water
  • Ingredients (A):
  • 1 cube preserved or fermented red beancurd (lam yee)
  • 1 tsp preserved soya bean (tau cheong), minced
  • Seasoning (B):
  • 1/2 tsp thick soy sauce
  • 15g rock sugar


  1. Heat oil in a wok and deep-fry yam pieces until lightly browned. Drain from oil and leave aside.
  2. Heat sesame oil in a deep saucepot, fry ginger for a minute then add trotters and mushrooms. Fry well to combine.
  3. Add ingredients (A) and stir fry until fragrant. Add seasoning (B) and red dates then pour in water and bring to a simmering boil. Reduce the heat and cook covered for 35-40 minutes.
  4. Add yam slices and continue to braise until meat is cooked through and yam is softened and gravy is reduced.

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