Here is a recipe for Tao Yew Bak, one of mummy's signature dishes and a favourite among all the children. This time, mummy has taught Annette how to cook the dish. Before that here are the ingredients:
(1) One kilogramme of pork belly meat cut into one inch thick. You can ask your butcher to slice the pork belly into one inch thick. You may get about two or three long slices, depending on the belly meat. It may be more than one kilogramme of meat but it doesn't really matter.
(2) Spices: 2 or 3 cloves
an inch of cinnamon stick
2 star anise
5 cloves of garlic (Smashed)
3 small onions sliced.
20 pepper corns (crushed)
(3) Sauces: Light soya sauce (2 or 3 tablespoonfuls)
Oyster sauce (one tablespoonful)
(4) Rock Sugar - 2 or 3 small pieces or to taste.
White or organic sugar can be used if rock sugar is not available.
(5) Alternative items that you can add into the Tao Yew Bak: (NOT all together, please. Maybe two or three items, like hard boiled eggs plus tau hoo cut into quarters)
Hard boiled eggs. (One of my favourites -- eggs in Tao Yew Bak).
Sea cucumbers. (Can also be added if you want some variety)
Tau hoo. (The firmed variety, not the soft type)
Tau hoo pok. (Delicious, especially after absorbing the sweet sauce)
Dried mushrooms (Not too many as it may spoil the taste)
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| Picture 1 -Cut the pork belly meat into one inch thick. |
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| Picture 2 -This is about the size. It the meat is smaller in size, it may disintegrate after cooking for two hours. |
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| Picture 3 - Another angle of the same piece of meat. |
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| Picture 4 - These are the spices that you need for the one kilogram of belly meat. |
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| Picture 5 - Hard boiled some eggs, peel them and set them aside to be added in later. |
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| Picture 6 - Peel the hard boiled eggs and put it aside. These eggs are to be added later. |
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| Picture 7 - Saute the onions and garlic until aromatic. Then put in the cut meat and seared the meat. |
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| Picture 8 - Seared the meat and stir fry for a few minutes. |
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| Picture 9 - Then put in two or three tablespoonful of soya sauce. |
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| Picture 10 - After that add in a tablespoonful of oyster sauce. |
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| Picture 11 - Add two or three small pieces of rock sugar. Add to taste. |
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| Picture 12 - Stir fry the whole thing and smile for the camera. |
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| Picture 13 - Heat up the water in the Vision stock pot. When the water is boiling, put in the pork belly meat. |
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| Picture 14 - The pork belly meat is ready to be put into the stock pot. |
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| Picture 15 - the pork belly meat is being put into the stock pot of boiling water. Be careful to use a ladle to put in the meat, as the water is boiling hot! |
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| Picture 16 - The last portion of the pork belly meat being put into the stock pot. |
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| Picture 18 - The last of the hard boiled eggs into the pot. |
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| Picture 19 - Let the whole thing cook for 2 hours at medium heat. |
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| Picture 20 - The finished product! Tao Yew Bak -- Mummy's style. |
Mummy used to put in one or two dried cuttle fish which had been toasted over the fire for additional flavour which she loved, but unfortunately, all you guys didn't like it, so she discontinued the practise. I like the Tao Yew Bak with the sea cucumbers, cook until very soft. Anyway, I hope you all will learn how to cook some of mummy signature dishes. If you don't know how to cook any of mummy's dishes, please let me know and I'll try to persuade mummy to cook the dish again while I record the whole process with my camera. Then I'll put it down in Grandmother's Favourite Recipes Blog.
Pa.
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