A perfect Hakka dish can be described in 3 principle taste of Salty, Fatty and Fragrant. Thus, it has become a tradition that meat dishes is a must have dish in every Hakka family. Cook by using these few techniques of Stew, Fry or Braised, this ensures the food cooked will still remain to be fragrant and delicious. A large number of Hakka people from China settled to many countries across Asia especially in Malaysia. Not forgetting their own roots, they pass the recipes from one generation to another until today and thus we’re able to get the most authentic taste of Hakka dishes here. Among all the Hakka dishes, these few is the most known among us all; for example Yong Tau Foo, Lei Cha Rice and Braised Pork with Preserved Pickled Vegetable. Of course, not only these 3 dishes you can taste. Let us introduce you to these 10 Hakka delectable dishes available here in Klang Valley! (The restaurants are listed in no particular order. Some of the establishments below are not halal.)

1. Hakka Yong Tau Foo

The traditional way of doing this is by using minced pork meat mixed with fish paste along with some minced dried shrimp and then it is being stuffed into the tofu. Few cooking methods can be used like pan-fry, deep fry or cooked with soup. Every cooking method has its own special way of bringing the best taste out. Now, things being modernize, the cooking method remains the same but the only thing that is changed is that Yong Tau Foo is no longer a piece of ‘Stuffed Tofu’. Different types of vegetables like Bitter gourd, Lady’s Finger, Eggplant or even fish ball is something you can see from most restaurants menu. Hakka people love to make this dish at home especially during festive season and cook it in a large pot, so that everyone can share pieces of good Yong Tau Foo together! No worries if you don’t want to cook it yourself. There’s a few Hakka Yong Tau Foo Restaurant you can try out in Klang Valley area too! Recommended Restaurants: Madras Lane Yong Tau Foo, Serdang Sister Lam Yong Tau Foo, Ipoh Road Yong Tow Foo

2. Hakka Yam Abacus

One of the most authentic traditional Hakka dishes, which is the Yam Abacus. Round in shape, Hakka people like how it is shaped, as it represents reunion, wealth and good fortune. That is why every festive season, this is a must have dish! The process of making this dish by using mashed Yam and Tapioca, mixing starch and rolled evenly to form dough. The dough then being kneaded and form a small rounded piece and slightly being pressed in the middle. Then, cooked it in boiling water and sieve it out from the boiling water. It is cooked together with fish sauce, shrimp, minced meat, mushrooms and black fungus. Indeed delicious and springy, but the cooking procedures is the part that keeps the younger generation away from the kitchen. But no worries, you still can order it outside and enjoy a plate of good Hakka dish! Recommended Restaurants: Hakka Marble Restaurant, Chi Ka Yin Restaurant, Ying Ker Lou Restaurant

3. Braised Pork with Preserved Vegetable

This dish basically is cooked with fat and lean pork meat with preserved vegetables. Thick gravy and nice glossy reddish colored as it is being marinated with 5 spices powder and soy sauce. Savoury yet doesn’t feel greasy at all. The preserved vegetable compliments the braised pork by giving it a fragrant taste and at the same time it absorbs the braised pork gravy too! Thus, this dish has become Hakka people’s favourite. Choosing the ingredient to make this dish is important. Layers of fat from the pork must be clearly seen, furthermore the fats is smooth and melts in every bite. Mantou (Steam Buns) is frequently eaten with this dish too. A slice of Mantou and a slice of braised pork is being paired up so that it absorbs excessive oil and gloriously eaten together. Recommended Restaurants: Hakka Marble Restaurant, Ying Ker Lou Restaurant, Restaurant SekMeChoy

4. Ground Tea (Lei Cha)

Slightly salted, Lei Cha tastes fragrant as the mint leaves brings out a slight minty taste. High in nutritional value as it contains pounded tea, roasted nuts, seeds and dried cereals. An extremely healthy Hakka dish, thus it tastes pungent. Only people who like this dish will know how good and how nutritious it is to its body. Based on own likings, one may add in chopped dried shrimp as it adds flavor to the whole bowl of Lei Cha. To make a bowl of deliciously good Lei Cha, first you may add in chopped dried shrimp, rice, Chinese chives, long beans, dried radish and nuts then being mixed together. Then, add in a bowl of tea mixture (Green tea or Oolong tea as preferred), together with Basil leaves, Mint leaves and Coriander leaves. Once all the ingredients is mixed, a bowl of goodness and fragrant Lei Cha can be served. Recommended Restaurants: Restaurant Ho Boh, Lui Cha King Restaurant, Restaurant Hakka Yuen

5. Hakka Braised Pork Belly with Black Fungus

By selecting the nicest piece of Pork belly, it must be the correct lean and fat piece of meat. It is then being fried till golden brown and crispy. Soon after that, add in Black fungus with the fried pork belly and bring it to slow cook for at least 1 Hour so that it becomes soft and flavourful. Black fungus when eaten, gives a crunchy texture and the fried pork belly after being stewed, is perfectly soft and good in taste. The benefit of adding in black fungus is that it helps to promote blood circulation and oil-absorbing function. A good match from both ingredients makes it something that matches with the Hakka cuisine’s principle. This dish is well-known among most Hakka restaurants and can be easily seen in most menus. Recommended Restaurants: Leong Meng Fatt Hakka Tau Foo , Hakka Rang Restaurant

6. Hakka Noodles

Looks doesn’t matter in this case as it might look plain enough; but the preparation is the key factor to make a bowl of good noodles. Noodle must be cooked till al-dente and is being toss with the key ingredient – minced pork. Again, the best part of pork meat being use of course would be the pork belly part. To complete, it is mixed with chopped spring onions, barbecued pork slices (cha siew) or even fried dumplings. A good bowl of Hakka people’s favourite can turn into yours, anytime! Recommended Restaurants: Tai Bu Mee, Chong Ko Hakka Noodle Restaurant, Famous Seremban Favourites Restaurant

7. Hakka Salted Chicken

Yet another not to be missed Hakka dish you need to try. Uses salt to marinate the steamed chicken, it brings out a different flavor of freshness and smoother chicken texture. Hakka salted chicken is different from Salted Herbal Chicken as they did not choose to use herbs to cook with it. Therefore, it’s always an option for those who dislike the strong herbal taste and can opt for this Hakka style Salted chicken! A perfect match together with a bowl of rice! Recommended Restaurants: Goldview Hakka Food Restaurant, Hakka Restaurant, Hakka Rang Restaurant

8. Drunken Chicken in Glutinous Rice Wine

This dish is known for its nutritious value or can be described as tonic; that helps to warm the body up during cold days. Furthermore, it is good for confinement ladies to take this to replenish back the nutrients needed. The wine is fermented using glutinous wine; therefore it is sweet and fragrant. Some people might not be able to accept the glutinous wine taste as it is a fermented kind of wine. But during the cooking process, the chicken absorbs the gravy and sweetness from the glutinous rice wine. Surely appetizing! Recommended Restaurants: Restaurant SekMeChoy, Ying Ker Lou

9. Braised Pig Trotter with Vinegar

Nutritious value can be found in this dish too. Consist of pig trotter, vinegar, ginger and few other ingredients; this bowl of pig trotter provides calcium and protein! Slightly spicy yet sourish from the vinegar, it is very appetizing especially its broth. Eaten with a bowl of rice is totally haven. We believe that this dish is every woman’s favourite as it helps to give you a smoother complexion due to its protein value found in the pig’s trotter! Recommended Restaurants: Gerai Seong Kee, Big Big Bowl Hakka Kitchen

10. Hakka Hot Soup

The name of the dish may sound spicy and hot, but the Hakkas prefer something that is flavourful rather than spicy. Instead of using chili, this dish uses pepper and ginger. It is believed that the ‘hot’ and warmth you can get from this soup helps to expel wind from your stomach and helps blood circulation too. By using pork or chicken meat to cook together with the soup, it helps to bring out the flavor too! Although it may seem similar to Pigs Innards soup, but they are different in terms of the ingredients used. Recently, most restaurants use ‘Kampung’ Chicken to cook this soup as the meat is firmer and uses lesser on pork meat. Recommended Restaurants: Goldview Hakka Food Restaurant, Siaw Kah Restaurant Find out the Best Yong Tau Foo in KL & PJ Search for the Best Pork Chop in KL & PJ