Tuesday, August 28, 2012

Ciak Bek/Stir-Fried Pork with Preserved Soy Bean Paste


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.


ann low said...

Gert, I love to cook this too but don't know this is a Peranakan dish.. :D

Anonymous said...

sedapnya! lagi dua mangkuk nasi!

yummylittlecooks said...

SO delicious, love the gravy :)

Thank you :)

Shereen said...

S say that he will be expecting a full Nyonya spread in 3 weeks time when we come and visit you! Ayam Buah keras is a must in the menu while J pulak say, you must have a dessert corner with panna cotta, your delicious cakes( not with fruits) and not forgetting pies... Hahahaha!!!We will be extra fat with all the food that you going to cook and bake for us ( Muka tak malu.. Lol!)

Mich - Piece of Cake said...

This is a peranakan dish I can manage! At least I understand the ingredients. Thanks for sharing. It looks delicious.

PH said...

My Mum used to cook something like this and she adds carrots and potatoes to it. It is yummy and I haven't eaten it for a long time.

ICook4Fun said...

Ann, yes this is a simple dish but taste great and goes well with rice.

Alan, dua mangkuk cukup ke?

Yummylittlecooks, yes the gravy is great with rice.

Shereen, can't wait to see you. I can cook nyonya food for Simon but tell him not to put his expectation too high. My cooking can't be compare to your authentice nyonya cooking ha ha.. Tell Justyn I will make him panna cotta :)

Mich, yes this is an easy dish to cook and you are welcome.

Phong Hong, mmm I should try that out the next time I cook this.

Anonymous said...

My grandmother (peranakan) makes it a different way, but nevertheless delicious still. She cuts shallots thinly, sauté them until translucent, then adds in cut or blended red chillies and smashed tau cheo. Once they are cooked, add minced pork. Season with sugar, salt and chicken powder(optional). Garlic is not needed. So good. :)