Thursday, 27 October 2011

Tau Yu Bak (豆油肉)


2 Tbsp Oil
2 Tbsp Sugar
6 Clove Garlic
2 Tbsp Light Soy
4 Tbsp Dark Soy
240ml Water
600g Shoulder Pork (Wu Hua),
2 Tau Kwa
2 Hard boil eggs


1. In a wok, heat up the oil and add in sugar and caramelize to a light golden brown
2. Add Garlic and cook a moment.
3. Add light and Dark Soy, water and bring to a boil
4. Add Pork and cook on high for 20 mins
5. Add in Tau Kwa and Eggs
6. Bring to a low flame, and simmer for 30 mins
7. Slice up the Pork
8. Enjoy!

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