Niouk Yen

My wife made some Niouk Yen today. It’s only her second attempt. Her first attempt was unsuccessful, but this time she did a wonderful job. Now, whenever we have some Niouk Yen cravings, instead of dreaming about them, we can make them.

22 Responses to Niouk Yen

  1. Sachin says:

    Why? Why? Why? Did you have to show those to me… I’m on Niouk Yen craving at 10 am now…

  2. Patrick Ng says:

    Sorry Sachin. Causing you pain was not my intention…honest to God🙂

  3. Angele says:

    I love these! Home-made niouk yens are the best😀

  4. Patrick Ng says:

    They are indeed!

  5. Carine says:

    Yum!

    Why happened in her first attempt? I like to add very thinly diced celery when I make niuk yan.

  6. Patrick Ng says:

    We got rid of too much water and then added to much corn starch. They started to fall apart.

  7. Carine says:

    @ Patrick

    Practice makes perfect and moderation is key😉

  8. clive says:

    Did you use the juice extractor?
    Juice extractor leaves a dry residue which can not be used for niouk yan. That’s why when i make niouk yan the painful part is the ‘percing’ one. The skin between the thumb and the index tends to ‘plicer’.

  9. Patrick Ng says:

    No, we did not use a juice extractor, but we did get out as much water as we could. We have always heard that when making Niouk Yen, we need to “perce sec.” We were asked to “puni Céline,” so we “puni Céline.”🙂

  10. Patrick Ng says:

    @Carine
    Sadly, I have a very hard time understanding the concept of moderation most of the time😉

  11. Patrick Ng says:

    @Clive
    We don’t scratch our skin mainly because we are not making a lot of them…yet😉

  12. aline says:

    I love niouk-yen .😀 sow-mai also… *sigh* Hungry now.

  13. Patrick Ng says:

    I love sow mai too, but don’t know how to make them. I would imaging they are not that different from Niouk Yen.

  14. renaye says:

    wow. never heard of this before. but looks tasty!

  15. Patrick Ng says:

    It is tasty. However, I believe for those who have never tried it before, it will an acquired taste. I was not very fond of it when I was a kid.

  16. Shah says:

    From what I’ve understood, these are – “Gato piment avec viande”
    What are those, exactly?

  17. Patrick Ng says:

    @Shah

    They are made with chayote squash (chou chou), meat, dried shrimp, etc. The Chinese use pork, but those who don’t eat pork can use beef. In fact, the ones I talked about in this blog were made with beef. We were making these quite late in the day and we grabbed whatever we had in the refrigerator.

  18. Shah says:

    I’m going to find a recipe and try making some. These seem to be delicious.

  19. Patrick Ng says:

    http://valentinacrimbonutter.blogspot.com/2007/09/home-made-vegetable-dumplings.html

    She did a good job here. Just remember to squeeze the water first before adding the other ingredients. Squeezing water out is a very important step.

  20. marilore says:

    Yep what don’t we do for the man of our life.

  21. laval says:

    I am sure everybody got it wrong at first place.The chou chou after being grated should be placed in a big container and salt added to dehydrate it.Add water to the mixture let it stand and “perce li mais trop sec”Then add the ingredients and cornflour about 3/4 spoonfuls for 3 chokoes and see if the mixture sticks.Make the balls and steam for 15 mins or 20 at the most.Pas blier mange are dipain chaud.

  22. laval says:

    I am sure everybody got it wrong at first place.The chou chou after being grated should be placed in a big container and salt added to dehydrate it.Add water to the mixture let it stand and “perce li mais trop trop sec”Then add the ingredients and cornflour about 3/4 spoonfuls for 3 chokoes and see if the mixture sticks

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