Friday, October 2, 2009

Pork Belly with Tau Kee (beancurd skin)

300 g of pork belly (sliced)
5-6 sticks of tau kee
7 chinese mushroom (sliced)
5 cloves of garlic (chopped)
Salt to taste
2 tbsp light soya sauce
1 tbps dark soya sauce
4 cups of water

1. Soak the "tau kee" until soft, cut into pieces of 1- 1.5 inches wide and set aside.
2. Heat the oil and saute garlic. Place the belly pork, mushroom and light soya sauce and stir-fry for about 4-5 minutes.
3. Add in the tau kee and stir-fry for another 1-2 minutes.
4. Pour in the water, dark soya sauce and salt. Let it simmer for about 15-20 minutes under slow fire.

1 comment:

Anonymous said...

thank you! I was looking for this receipe. :-) thank you for sharing. carolynn