Bachelor Tau Eu Bak (Not for the weak)

When I was at Adli and Afzan’s for dinner last Sunday, I really liked Adli’s very own daging kicap. Reminded me of the tau eu bak that I used to have with my economy rice in Penang. That sort of sparked the idea of me trying it out for myself. Of course the one they made was with halal beef. But a few improvements were needed….namely the addition of mushrooms and PORK! Oink oink!

My first attempt at it happened when I was preparing lunch today. I think it turned out pretty well and I’m rather proud of it. So I’ll tell you guys how I made it. :)

Ingredients:

1. Kicap Manis Sedang
2. Pork ribs/meat
3. Chinese mushrooms
4. Onions
5. Soy Sauce
6. Salt

Instructions:

1.Fill pot to with about 1/2 an inch of water and leave to boil over maximum flame.

2.When water starts to boil, or if you’re impatient, when you see little bubbles start to form in the water, dump in some sliced onions and mushrooms.

3.When you feel like the pork pieces are getting bored, dump them in too and leave the whole mess to boil.

4.Once you start thinking about how black your sauce should be, start pouring in the kicap manis. Be generous because it takes a lot to make that sauce deliciously dark.

5.The moment you feel that you probably should have a taste of it, dump some light soy sauce in it and then taste it.

6.Hmmm, it’s probably really sweet but not salty enough. If that’s not the case, add more kicap manis because it’s not sweet enough. Am I making sense?

7.If it gets too sweet, add some table salt in or you can add more soy sauce. I’d prefer salt because I believe it makes the soup thicken a little faster.

8.Leave the dark matter to boil for a while, keeping an eye on it once in a while.

9.Once you think that the pork is cooked, or you cant wait anymore, serve piping hot. Best eaten with white rice. Enjoy!


Yummy!! Slurpp slurpp....