On 3/10/2014 at 0:28 PM, wokkingtall said:My father (and others of his generation in my family) makes a similar kow yuk dish. Instead of the preserved vegetable that you have, he (they) use thick-ish slices of taro. Occasionally, it might be potato.
In my family's case, we would only get this for occasions such as Christmas. My father would tell us how much work was required. In his case, it usually took him 2-3 days. I can see why now.
For me, it was a slightly acquired taste when I was younger. I now enjoy it immensely... more so, perhaps because there will be fewer Christmases left to have it...
Heh - yes, the dish does take some effort. There are also, of course, many variations on how exactly to do it and what exactly goes into it.
Kow Yuk indeed has two forms - the one with taro yam slices (Wu Tau; 芋頭), which your father and his contemporaries prepare; and the one with preserved mustard greens which I did here. The taro yam version naturally also has variations on its preparation. :-) I gave some links to both forms in a previous post on another thread here on eG. I'm glad you enjoy this dish now when you have the opportunity to do so.
