Tau Yu Bak (Soy Sauce Pork)
I think I am better off be a food blogger surprisingly how well I blend with food. *sigh…
Ingredients:
Pork (preferably the fatty part)
Hard boiled eggs (removed shell)
Tofu (Tau kua)
Cinnamon stick
Star Anise
White peppercorn
Dark & Light soy sauce
Whole clove of garlic
Method:
Marinate all the above for at least 1 or 2 hours. Remove eggs and tofu before cooking under medium fire. Remember to constantly stiring them to avoid pork from sticking to the base. Cook until pork was done or before the gravy turn dry. Add in water, eggs and tofu. Simmer for at least one hour or till the pork is soft.
Base on my pic above, I’ve excluded the pork and add in chicken stomach and pig intestine (did I hear someone streak “Fear Factor?”). It is yummy but some do feel icky cos it is the ‘pipe’ but I still love them.
kimmy said,
August 21, 2006 @ 12:16 pm
yummi…
too bad i’m on strict egg diet. 🙁
I know why the pork meat not there.. already eaten. Hehe..
😀
Cynthia said,
August 21, 2006 @ 12:36 pm
Holy Pig!
More pig intestine , please!!!!! =)
athena said,
August 21, 2006 @ 2:06 pm
i lurve the pipe!! hehe..i like the whole pig la!! haha ….
i’m gonna cook this dish often next time. GL and i Both like it! 🙂
Simple American said,
August 22, 2006 @ 6:24 am
Wow! Tat looks yummy!!! 😀
pablopabla said,
August 22, 2006 @ 9:29 am
Slurp! Tau yu from pontian, kah? They have nice tau yu there.
Hijack Queen » Bento Mania #41 said,
September 22, 2008 @ 10:55 am
[…] love cooking tau yu bak. You just throw everything in there for 2 hours and you get porky, tofu and eggs. Since kids […]