Sunday, 14 January 2018

Tau yue bah with chestnuts

Adding chestnuts to tau yue bah gives it a slightly richer flavour and taste. This dish goes very well with plain congee.

Ingredients 

1 strip pork belly
1 piece ginger
100 gm dried chestnuts
1 bulb garlic


Soak the chestnuts for about an hour





Use a toothpick to remove any skin stuck in the grooves





Rinse the chestnuts and keep aside





Cut the pork belly into bite size pieces.
Rub the meat with a little salt and rinse until the water is clear


Mix the marinate ingredients in a bowl
1 star anise
2 cloves
1 small piece cinnamon bark
2 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp oyster sauce



Put in the meat and season with salt and pepper
Mix thoroughly
Leave for about an hour



Clean the garlic and slice the ginger 





Heat some vegetable and sesame oil in a wok
Put in the ginger and fry until fragrant




Add in the meat and fry until it changes colour





Add the garlic and chestnuts





Add enough water to cover the meat and mix thoroughly





Transfer to a slow cooker and cook until meat and chestnuts are tender




The tau yue bah is ready to be served

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