Dark Soy Sauce Pork Stew

Or Tau Eau Bak

My mom used to cook this dark soy sauce pork stew very often when I was still living in Malaysia because most of the adults at home in Malaysia liked it. And, in a way we drain our rice with the dark soy sauce and in addition, we add sambal belacan to the rice. But nowadays, we hardly cook this cuisine because the kids don't really liked it too much. In fact, they do not like any food that is cooked with dark soy sauce or taste like dark soy sauce.

Dark Soy Sauce Pork Stew

Food presentation is important to young folks today. They place importance in how the food looked first. Taste, flavour and tradition become secondary to them. But still, the dark soy sauce pork stew is easy to cook. All that is need are few spoons of dark soy sauce, two cups of water, a pinch of salt, five to ten cloves of garlic, a few pieces of ginger (from about four inch long), two or three anise star, four buds of cloves, and three to four pounds of meat (pork or chicken).

Simple Meal

Put everything into a pot and bring to boil in a slow or low heat for about thirty minutes. Allow to cool slightly before serving. I like to eat from a bowl with my rice drain with the flavourful dark soy sauce, the meat and with home made sambal belacan. This is another reason why the kids don't like the dark soy sauce pork stew because they also don't like the sambal belacan. The sambal belacan is simply red chilli, pinch of sugar, and dried shrimp paste, all blended together with a squeeze of lime juice. And, for a simple meal, this is all I would need.