RECIPE - Hainanese Stew Goat Meat

Hainanese Stew Goat Meat
(by Ellen Yi-Mei)

Goat meat with skin ( 4-cm cubes) – Fry in a dried hot wok to remove water.
(use lamb if goat meat is not available)

(A):

Bean stick ( Fu-chuk)

Thick black fungus

Winter melon ( 4-cm cubes)

(B):

Dong-Kwai slices ( Angelica Root or ligusticum)

Star anise   

Cloves                                                                        

Cinnamon

Ginger (sliced)

Salt and pepper

Sugar cane ( mashed) -  may be substitute with MSG or sugar

Cooking oil

Onion - sliced

Garlic – finely chopped

Red nam-yi ( preserved bean curd) - mashed

Heat cooking oil. Fry onion and garlic till fragrant, add mashed nam-yi. Add in goat meat and fry for a while.

Add in ingredients (B) and mix well. Pour in water to cover all the ingredients. When water boils, stew the meat over low heat. After about 2 to 2 ½ hours or till meat is about 80% tender, add in ingredients (A) and continue to stew until meat and skin  are tender ( total stewing time about 3 hours ).