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Thursday, June 23, 2011

Pork Belly, Tofu Puff Curry With Cabbage

Another of my Ma's 'signature' dish with only 3 main ingredients, chilli paste [ready mix or prepare ourselves] etc.
A bowl of Pork Belly, Taupok Curry With Cabbage
Ingredients
300 gm pork belly
300 gm round cabbage
300 gm tofu puff [taupok] - cut into 2
150 ml fresh milk or 100 ml fresh coconut milk
4 -5 tbsp oil
salt, sugar to taste
Chilli  Paste - Mix together
50 gm shallots - blended 
50 gm chilli paste
2 tbsp meat curry powder [or more]
1/2 tsp tumeric powder
2 tbsp coriander powder
1 piece 3cm length cinnamon stick
  1. Blanched pork belly in boiling water [800 ml] till firm and half cooked.  Remove to cool and cut into 1/2 inch thick slices.  Keep stock for later use.
  2. Heat oil in wok, fry chilli paste and cinnamon stick till fragrant.  Add in pork and cabbage.  Fry till combined.  Add in milk and stock [enough to cover ingredients only].  Bring to a boil on medium high heat.
  3. Add in tofu puffs.  Stir to mix all ingredients and when curry boils and add seasoning.  Taste and adjust seasoning if necessary.  Continue boiling till meat is tender and cabbage are just soft.  Do not overcook tofu puffs. 
Note: See next post for photos on the cooking procedures for this curry

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