Saturday, April 26, 2008

Kong Bah Pao

I've cooked Kong Bah for several times already, this is the first time trying this receipe contributed by my cooking kakis! This version is much sweeter compare to my own concoctions, think is due the thick dark soy sauce.

  • 1.5 Kg ‘3-layered’ pork
  • 4 garlic (remove skin)
  • 3 star anise
  • 4 slices ginger
  • 3 spring onion
  • 1½ tblsp oil
  • 80g melted sugar - “Pearl River Bridge” Brand (i used rock sugar instead)
  • 6 tbsp light soya sauce
  • 4 tbsp dark soya sauce - “Red Dates” Brand (Thick)
  • ½ tsp salt
  • 480ml water - less if use pressure cooker
  • 2 ½ tbsp hua tiao chiew
  1. Cook the pork in boiling water for 10 mins, then soak it in cold water for 5 mins (then meat is springy and nice). After that slice the pork.
  2. Heat the oil, fry the pork. Then add in the other ingredients, cook with a small flame until the pork turn soft. Then add in the hua tiao chiew and cook for a while.

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