Wednesday, 15 August 2012

Fragrant Teochew Stew

Fragrant Teochew Stew

Fragrant Teochew Stew comprising of Ng Heong Tofu, Tofu Pok, eggs and pork slices

Most Chinese families, be they Cantonese, Hokkien or Teochew have their own version of this stewed pork dish. There are many variations to the ingredients used and even the method of stewing. I guess each family strongly believes that its own version is the best!. I am sharing my version of this stewed pork dish which is one of the family's favourites.


Top left and right: Two big bulbs of garlic
Centre: A piece of pork. 
Bottom left: 3 star anise
Bottom right: A piece of Chinese cinnamon bark
 It is tastier to use pork with a combination of lean meat and fat.

 Hard-boiled eggs with shells removed
2 pieces of "Ng Heong" Tofu

 Tofu "pok"


600 pork
10 tofu "pok"
2 pieces of "ng heong" tofu
6 hard-boiled eggs, with shells removed
3 star anise
1 piece of Chinese cinnamon bark ( 2 cm x 7 cm )
2 big bulbs of garlic (remove the outer covering)
2.5 litres of water

Sauce Ingredients

6 tbsp dark soya sauce
2 tbsp oyster sauce


1.  Clean and  wash all the ingredients
2.  Put everything into a big pot 
3.  Add in 2.5 litres of water. Adjust the amount of water accordingly while cooking. It is not necessary to maintain it at the 2.5 litres level after cooking. It can be less.
4.  Add in the sauce ingredients
5.  Boil for one to one and a half hours
6. Once the flame is switched off, add 1 tsp of salt or to taste.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...