Slow Cooker Tau Yew Bak

Isn't it apt to arrange the ubiquitious Tau Yew Bak in the shape of the Singapore island? I am currently exploring the use of slow cooker to cook some of our common dishes. So, here I shall present the Slow Cooker Tau Yew Bak. This "cook-by-itself" dish is perfect for an after-church lunch or weekday dinner.


Ingredients:
- 500g of pork belly, cut into one inch pieces
- 1 bulb of garlic, remove skin
- 1 thumb-size ginger, sliced
- 1 tablespoon sesame oil
- 3 tablespoons light soya sauce
- 3 tablespoons dark soya sauce
- 2 tablespoons of sugar
- pepper
- 1 tablespoon of five-spice powder
- 1 cinnamon stick
- 5 anistars
- 2 pieces of tau kua, cut into bite-size pieces
- 10 pieces of tau pok, cut into halves
- 1 packet of tau kee, cut into small pieces
- 5 hard-boil eggs

Procedures:
1) Switch the slow cooker setting to high. Add sesame oil, ginger slices, cinnamon stick and anistars to the slow cooker. Fry until fragrant.
2) Add pork belly and garlic fry until slightly brown.
3) Add light soya sauce, dark soya sauce, sugar, pepper, five-spice powder and water just enough to cover the pork. Stir the seasoning well with the pork belly.
4) Cover the pot and let it simmer for 3 hours.
5) Aside aside the pork belly. Add tauhu, taukee taupok and peeled hard-boiled eggs to the braised solution. Let the pot simmer for 1 more hour.
6) Arrange the ingredients on a serving plate.
7) Thicken the sauce with cornstarch. Dizzle the sauce on the ingredients. Garnish with parsley.


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