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 f...