Boon Swee is one of the many Hakka restaurants that dot the centre of Titi, the largely Hakka-Chinese village in the hills of Negeri Sembilan, one hour's drive from the state capital of Seremban.
The Hakkas loved cooking with fermented rice wine, adding ginger and garlic to deepen the flavours.
This pork and black wood-ear fungus stir-fry is one of the mainstays of Hakka cuisine. There is a depth of flavour from the use of fermented red beancurd, plus 5-spice powder and a generous splash of rice wine.
This mellow-tasting, gingery, braised duck dish is typical of Hakka cuisine. My Hakka friends tell me the same recipe is used to cook dog-meat - the Hakkas loved consuming dog.
"Kiu Nyuk" (called "Woo Tow Kau Yoke" in Cantonese) is perhaps the best-known Hakka dish to the other Chinese dialect groups. It's braised, intensely-flavoured pork and yams in fermented red beancurd and soysauce, further steamed till a melt-in-the-mouth consistency is achieved. It's one of the best things one'd ever taste.
Boon Swee Restaurant
8A, Jalan Kin Loong, Hosapa Titi
Negeri Sembilan 71650