Fortunately, when A taught us this dish, she also added some chicken, so I was able to try this dish. If I were to make it at home, I'd definitely be making Ayam Pong Teh (stewed chicken), instead of Babi Pong Teh (stewed pork).
1 kg chicken
(or 500g pork trotters and 500g pork shoulder)
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp sugar
2 tbsp taucheo, or soy bean paste
Rempah (see recipe below)
Recipe for Rempah
120g shallots, finely chopped or grounded
4 pcs garlic, finely chopped or grounded
Mix the above well with 1 tbsp of toasted coriander seeds
1. Marinate the meat with dark and light soy sauce and sugar
2. Heat a wok and fry the rempah until fragrant
3. Add tau cheo and fry for another 2 minutes
4. Add meat and 250ml of water. Stir for about 10minutes
5. Add 1 cinnamon stick, 1 star anise and 4 cloves, if desired (this step is optional)
6. Pour in remaining water and simmer for about 1 hour, or until the meat is tender
Potatoes and bamboo shoots can also be added into the dish to make it a more complete meal. This dish is traditionally served with fresh green chilli.. but if you don't like it (like me), you can omit the chilli.
Taucheo is fermented yellow soy beans and it is salty, but very flavorful with a smokey and somewhat yeasty taste. It can be found in a bottled form at most Chinese groceries stores.
The rempah for this dish doesn't look like the rempah
I'm used to - all red because of chillis and tumeric.
This rempah is made up of shallots, garlic and coriander seeds
The final product
This dish goes very well with brown rice or a crusty bread