My paternal Foochow grandmother is from Kapit. A major group of my relatives still reside there. The nice thing about having a grandma there is that we have access to fresh wild game, which is something you hardly ever get in the normal wet markets. Venison, wild boar, monstrous fish you’d have to pay a kidney for…you name it.
My grandma would send them to us by crates although it’s lesser now because of the strict regulations at immigration. I ate this from whence I was a little girl till today. At that time, I had no comprehension that I was eating rather expensive meat. It was something as normal to me as chicken. When I tell folks I ate wild boar and venison as a child, they were like…’Ooooh, very privileged!’
Well, occasionally when my mother comes to KL, she would still bring some of that lovely venison and cook it the way I always remember as a kid and now my son gets to share that same goodness and love for this dish like I did.
STIR-FRIED GINGER VENISON RECIPE
1 Onion, chopped
A big knob of Ginger, either juiced or sliced into strips
4 cloves Garlic, chopped
3 tablespoons water
1 tablespoon oyster sauce
2 tablespoons Ketchup
1 teaspoon Shaoxing Rice Wine
1 tablespoon Dark Soy Sauce
1 teaspoon Sugar
1 tablespoon Light Soy Sauce
2 tablespoons Cornstarch
A small pinch of salt
1. If the venison is a bit wet or bloody, pat it dry with paper towels. Mix the marinade together and marinade the venison in it for about 3 hours.
2. Heat oil in wok. Stir-fry onions, ginger and garlic till fragrant. Tip in the venison, marinade and all. Stir-fry till they’re all browned.
3. Add a few dashes of sesame oil and the water. Stir-fry it for 1 more minute and plate. Eat with plain rice.
Note; I like this dish rather dry, almost Marmite-ty, but if you like more gravy, add more water. I used ginger juice instead of slices for the sake of my son who has yet to like the texture.
This post is also going to the Heritage Food Trail.