Thursday, November 1, 2012

Terengganu Braised Chicken and Pork Belly w Eggs

We have had Singapore-styled 5-spice Braised Pork Belly, simple Soy sauce chicken, Taiwanese-styled Braised pork belly and now I see Terengganu Braised Chicken and Pork Belly from Phong Hong Bakes. The style is 'almost' Taiwanese Braised Pork Belly but the shallot is minced with the garlic and 'Taucheo'; and Kecap manis is added too.

Sounds exotic, and yummmmy! 
These are 'ingredients' that I can easily get here, maybe not the Gula Melaka which I replaced with rock sugar. 
Ingredient : Pork Belly, Chicken, and Eggs.
Paste : Shallots, Garlic and Salted Soy Bean (Taucheo).

Seasoning : Kecap manis, Dark Soy Sauce, Rock Sugar, and Salt.
Prep everything and blend the shallots, garlic and garlic into a paste. An extra step of blending the paste as compared to the Taiwanese-styled Braised Pork Belly; so there will be extras items to wash!
Pan fried the Pork Belly at all sides.
Sliced the Pork bellies to bite size.
Sauted the paste till aromatics, add in the chicken pieces, kecap manis and rest of the seasoning before adding Pork Belly. Lastly add in the water and eggs. Taste and adjust seasoning as accordingly.
Cover and simmer for 20-30minutes till the Chicken meat pieces are cooked through.
Th dish is not as aromatic as the Taiwanese-styled Braised Pork Belly but the taste is somewhat similar with a twang of the Kecap Manis. I cannot really taste the Taucheo, maybe I added a tad too much shallots but I already increase the amount of Taucheo too!
Hubba preferred the Taiwanese-styled Braised Pork Belly too. The dish wasn't too bad, still addictive. Once you start you do not want to stop! 
*nomnomnomnomnom*
Maybe for some reason, I didn't do it right which explains why it is not as aromatic as the Taiwanese-styled?  And what happens to the taste of 'Taucheo'? I guess I have to find a change to get to Terengganu to find out the answer!
Original Recipe from Phong Hong Bakes
Ingredients
2 chicken legs (cut into bite sized pieces)
200g pork belly (cut into 1 inch slices)
6 hardboiled eggs (1 only boiled 5 eggs)
15 shallots
3 cloves garlic
2 tbsp preserved bean paste (taucheow)
2 tbsp sweet soya sauce (I used my local sweet soya sauce)
2 tbsp dark soya sauce
Palm sugar (gula Melaka) to taste
700 ml water (adjust for consistency, use less for thicker gravy)

Method
Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.
Add pork belly and fry for about 10 minutes.
Add water, sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.
Bring to a boil and simmer for 30 minutes before adding chicken.
Simmer until chicken is cooked and tender.

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