I would be more than happy if you can post in the Group for the recipes that you tried from my blog. I am posting my daily home cooked food in the above Facebook Group daily. You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes. You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. You have no obligation to do so but it does help bloggers to share more recipe. You can click and leave the site after entering without leaving any trails. Your click will not lead you to malicious website as they are all governed by Google Inc. If you like the post and think that the recipe is of help to you, please click on any advertisement and I may be earning 1-2 cents with each click to finance to blog. To me, even without the use of ketchup, the taste is very close to some of the stores that I have eaten. Possibly in my next attempt, I will try to add in tomato ketchup and see if it resembles those at the stalls. I found the recipe suits my family’s taste buds. If you preferred to have some gravy, you can add about 1 cup of water and let it simmer longer until your desired texture. Add caramelized dark soya sauce, pinches of salt and dashes of white pepper before dishing up to serve with porridge. In a wok, put 2 tablespoons of cooking oil, sauté the fermented black soya beans, minced ginger garlic and chopped chilli until aromatic, add the minced pork and stir fry until the meat is set.This step is optional but I always did when I stir fry minced meat as it will prevent lumpy minced meat. If your fermented black beans are very clean, you can opt out the washing step. You have to adjust the seasoning if it is not salty enough resulted from the washing. Wash and drain the fermented black soya beans if necessary.Pinches of salt (if the beans are not salty).1 tablespoon of caramelized dark soya sauce (for colouring and optional).2-3 tablespoons of fermented black soya bean (depend on saltiness of the beans).400 grams of minced pork (70% lean and 30% fat).That is very good, aromatic, clean and not salty at all. In Malaysia, i have ever use the sweet fermented black soya beans that were imported from Taiwan. As at to date, i have still yet to find a satisfactory brand of black beans in the market. On the other hand, if you washed these beans, the aroma will not be that strong and you may need to use more black beans. Therefore, you have to wash away all the impurities before you used them. The only thing that I have to highlight is that some of the fermented black soya beans are very dirty. It is these salty black beans that create the unique aroma that blends well with the meat. What you need is Chinese fermented black soya beans (豆豉). To me, this is a very simple dish and easy to prepare dish. Is it a local creation? I am unsure and I hope someone who is knowledgeable are able to confirm the origin of the dish. None of the Chinese website has such recipe. I cannot find any information on this dish except a few local bloggers who blogged about the dish. I am unsure if the Teochew households in Singapore or Malaysia cook this dish at home. To me this is a strange dish that only appeared at Teochew Porridge stalls. Even without tomato ketchup, the dish is delicious … Well when we eat at the porridge stalls the next time, I will order the dish again and see if there are tomato sauce being added. I totally cannot recall that it has tomato ketchup in it. Though i have always ordered, I can’t recall exactly how the dish look liked as i read from somewhere (subsequent to the preparation of this dish) that it was cooked with tomato ketchup. This is one of the dishes that I always ordered when we have meals at the Teochew (潮州) porridge stalls. Before you proceed to read the recipe, I have to highlight that there are things that i am not certain and I have to check and may amend the recipe.
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