Chan Yiu Lam, 59, is the executive Chinese chef at the Hong Kong Fisherman Restaurant, an authentic Hong Kong restaurant located at Impact Exhibition Hall 8. Chan has more than 40 years' cooking experience.
His cooking career started at the age of 13, when he worked as a porter, doing odd jobs in the kitchen.
"Seeing chefs cooking really inspired me," said Chan, and he has been fascinated with cooking ever since. Chan learned how to cook from the chefs in restaurants he worked in and over time he developed his skills.
He worked in restaurants in Hong Kong for a while, and in 1986, he came to Thailand, where he has continued his career in five-stars hotels and high-end restaurants, since moving to the Hong Kong Fisherman six years ago.
"Cooking is happiness for me," he said. Chan is not afraid of hard work and enjoys working in the kitchen. He believes that the more he works, the more he learns and his skills improve. He is also happy passing on his skills to other cooks.
"Being a chef is more than just cooking. Of course, a chef needs to understand food, understand taste, understand recipes and know the source of his ingredients, but he must also look after the whole kitchen," he explained. The reason he has been a chef for so long is largely because he loves it, and never tires of it. He keeps challenging himself by creating new dishes and figuring out which dishes will satisfy his customers.
Today, Chan would like to share with us two recipes _ stir-fried kurobuta (kuro is Japanese for black, and buta pig) pork collar with black pepper sauce, and stir-fried kurobuta pork collar with sweet and sour sauce. Kurobuta is a Japanese designation for specially reared Black Berkshire pigs, and the pork they produce is much prized in that country. However, it is now produced in several countries, bringing this tasty meat to a wider audience.
These two dishes are part of a kurobuta promotion being held at six leading restaurants at Impact during March and April. It should be possible to obtain kurobuta in Bangkok, but if you can't find any, substitute the best quality pork you can find.
STIR-FRIED KUROBUTA COLLAR WITH BLACK PEPPER SAUCE
Clean the pork and cut it into slices. In a bowl, put salt, sugar, oil and potato starch and whisk to combine. Add pork to the bowl toss to coat completely. Set aside for 15 minutes.
Heat water in a pot, when boiling, add broccoli, wait until it's cooked, transfer to plate.
In a pan, heat vegetable oil over medium heat, fry pork until lightly browned. Add bell pepper and black pepper sauce to a pan, then add the soup stock and season with oyster sauce, sugar and salt. Cook until peppers are tender.
Serve pork with black pepper sauce over boiled broccoli.
STIR-FRIED KUROBUTA COLLAR WITH SWEET AND SOUR SAUCE
Clean pork and slice. In a bowl, put salt, sugar and oil, and whisk to combine. Add pork to the bowl and toss to coat completely. Set aside for 15 minutes. Dip pork in egg and toss with potato starch.
In a pan, heat vegetable oil with medium heat, fry pork until lightly browned, set aside on a plate while vegetables are cooked. Add onion, spring onion, pepper and pineapple into a pan, then add the sweet and sour sauce, stir together.
Return pork to the pan, stir everything and serve immediately.
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Writer: Pattramon Sukprasert