This is another special Nyonya/Peranakan dish shared by my good friend Shereen. According to her this is one dish that all Peranakan families will know as it is one of the mandatory dishes that you must have at the altar during any prayers. Peranakans are superstitious about many things with a lot of do's and don'ts. Even with food, these beliefs holds true. There are certain dishes that can only be served during sad times eg funerals, ancestor prayers etc and are a no-no for joyous occasions eg weddings, birthdays, Chinese New Year etc as they are deemed to be bad luck. This dish however is safe to be served at anytime.
500 gm pork fillet, thinly sliced
50 gm garlic, blended or pounded to a paste
40 gm ginger, julienne
1 tbsp Preserved soy bean paste / taucheo, mashed
1 1/2 tbsp Light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
250-300 ml water
2-3 tbsp oil
1. Heat oil in a wok and stir-fry the ginger until lightly brown at the edges. Add in the garlic and fry until aromatic before adding in the soy bean paste. Stir thoroughly and fry until oil surfaces. Be careful that you do not burn the paste. Use low fire if needed.
2. Add the pork and fry until it turns opaque. Add in the water. Add in light soy sauce, dark soy sauce and season with sugar. Bring to a boil. Cook until the pork is done and the gravy has thickened.
3. Check seasoning before transferring to a serving dish and serve it with rice.
Note: Instead of pork you can always use chicken for this dish.
I am submitting this post to Malaysian Food Fest ( Malacca Month ) hosted by Cindy of yummylittlecooks.