After reading and sharing with Melissa’s blog, yesterday (Sunday) I had prepared this dish. I never tried this dish actually, so, it quite fun for me to try it out! 
Me and Basri went to super market to get the “Nam-Yee”, at first I thought it hard to get it in UK, but, surprisingly, actually “Nam-Yee” is very less selling in the market here too! Very luckily we found it among all the “Foo-Yee”. What is the different? I also don’t know what is the different between “Nam-Yee” and “Foo-Yee”. To Melissa, the “Nam-Yee” is in red color.
When I open the bottle, the smell is so good!!! I nearly want to boil porridge and eat with it!! hhahaha…
I follow the recipe from Melissa’s blog:
1. Prepare "nam yee" red sauce by sauteing some chopped garlic, shallots and ginger until fragrant. Add in 2 cubes of "nam yee", stir and bring to boil until the sauce thickens.
2. Marinate thickly sliced pork in "nam yee" red sauce, dash of pepper, corn flour and an egg for 2 hours.
3. Deep fry (best but me being the health conscious one prefers to braise or shallow fry) or braise pork until golden brown.
4. Stew all ingredients and wood ear fungus (which has been soaked) in water and bring to boil.
5. Simmer in low fire for 45 minutes or until pork is tender.
Basri love the dish, but, personally I think yesterday the dish is a bit of salty. Anyway, I will try it again next time. 
The interesting thing is when you can try out some recipe with friends, it really fun!
Hey this looks more like it! You see, nam yee makes a difference! wawawaw where can I get that in UK…Maybe you should try to reduce the nam yee the next time and I hope you didn’t add any salt. It’s nice with pork ribs too.
Comment by Melissa — January 22, 2007 @ 5:32 pm