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Thursday, 17 July 2014

YAM KAU YUK





Pork Belly chunk - lightly fried in oil & sliced 3/4" thick
                                       /can use roasted pork belly
Yam                     - peeled & sliced 3/4" thick & fried in oil
                            - arrange alternately in a steaming bowl

Sauce:
1 Tbsp oil
2 shallots - sliced
3 pips garlic - minced
1/2 cube red fermented curd, tau joo- mashed
1/2 Tbsp oyster sauce
1/2 Tbsp sugar
1 Tbsp soya sauce
1/2 Tbsp dark soya sauce, optional
pepper
3/4 cup water

Method:
1) in a bowl, combine tau joo, sugar, all sauce & pepper
2) heat oil & fry shallots & garlic until fragrant
3) add the bowl of sauce, simmer awhile
4) pour over the pork & double boil in a slow cooker for 2 hours



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