Tau Yew Bak With Mantou
Labels: asian food, one dish meals, she cooks
Sunday, March 04, 2007
Tau Yew Bak is up there on my list of comfort food. It's pork belly braised in dark soy sauce. The thick sauce is salty sweet and tastes oh-so-good with Mantou, steamed Chinese buns.
Mantou is available ready-made in Singapore, fresh or frozen. It can be eaten steamed or deep-fried. I love it deep fried when dipping it into the gravy of Chilli Crab, another Singaporean signature dish.
As I can't find them in the asian stores here, I had to be Johnny-on-the-spot and make them from scratch. It's not difficult at all, most of the time spent is in proving the dough, which takes 2 hours. It's Sunday, I didn't have plans, I had time. Mantou can be shaped into different forms. For today, I did a swiss-roll style and a flat circle folded into half to sandwich the pork slices in.
Tau You Bak is yet another uncomplicated dish. As long as you get the sugar to caramelize properly to glaze the pork belly, you're home free. Then you leave it all to simmer and and pick up your stitching while watching your taped episodes of House and CSI:LV. Which I did.
Multi-tasking, I call it.
The Dutchess of Cookalot whipped this up at 1:35 pm
beau lotus: You eat them like my son. If I make char siew baos, he'll dig out the filling to eat the skin. *shakes head*. Can you get them at the asianladen? I remember the one I frequented in Koln stocked up on frozen ones made in Singapore.
I know, I can be such a cheapskate.
