There’s just a couple of pcs of Nam Yue (or fermented red bean curd) leftover that my sister gave me some years ago and I was determine to find ways to use it. Asked my girlfriend, Lannie and she told me I can make Fried Nam Yue Spareribs.
I had some chicken drummettes in the fridge and that’s how Baked Crispy NamYue Drummettes. Baked coz I didn’t want to deepfry and it works beautifully.. 🙂

Baked NamYue Drummettes 1


  • ±1kg chicken drummettes (or winglets)
  • 1½-2 cubes nam yue (or fermented red bean curd)
  • 2 tbsp nam yue sauce
  • ½ tsp 5-spice powder
  • ¼ tsp black pepper powder
  • 2 tbsp cornflour
  • 3 tbsp rice flour
  • a bit of salt, to taste
  • some white sesame seeds – optional



    Serves 4
    Prep time 10 mins
    Marinate ±60 mins
    Cook time ±40 mins
    Total time ±120 mins
total time


  1. Mash nam yue in a big bowl finely. Add in nam yue sauce, 5-spice powder and pepper. Mix well.
  2. Add in chicken and mix well with marinade. Put chicken mixture in fridge for at least 1 hr, or overnite would be perfect.
  3. When ready to bake, remove chicken mixture from fridge to come to room temperature.
  4. Preheat oven at 230C or fan oven at 210C. Line baking tray with alu foil and spray on some vegetable oil.
  5. Then mix both flours (and sesame seeds, if using) in a plate and set aside.
  6. Put chicken a few pcs at a time and mix in flour. Shake off excess flour and set on the lined tray, slightly apart. Continue till all chicken pcs are done.
  7. Put tray in oven and bake for ±30 mins, remove from oven, turn chicken pcs over and bake for another 5 mins till both sides are nice golden brown and crispy.
  8. Serve immediately with some salad. Good as snacks or as part of a main meal.

Baked NamYue Drummettes 3

Lannie wasn’t sure if baked would be crispy or not. Yes, it’s crispy but not as crispy as when it’s deepfried. But definitely baked’s healthier, I think. Delish.. Thank you, Lannie.. 🙂

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