Monday, April 22, 2013

Braised Chicken with Pork Belly - Jolly Belly #1



This is a dish from Terengganu MFF.
Introduced to us by Phong Hong and further elaborated by Daphne Chua, both whose ancestors stayed in Kampung Tiong Kuala Terengganu.

I was very curious about the taste of having chicken and pork belly together in one dish and the use of soooo much shallots. Few other bloggers tried out the recipe and everybody raved about it. So, I didn't want to lose out, hehehe, and so I tried it too!





Indeed it was sooo nice. it looks similiar like the Chinese pork stew (tau yew bak) that we are used to, with the addition of chicken, but the taste is actually quite different. Sweetish, but very pleasant.

The method of cooking may not the most original (as explained by Daphne, that calls for caramelizing the sugar in advance. Please do read her post on our FB event page), but the dark colour is compensated with the use of dark caramel sauce.

I may not know how does the real version taste like, but this is simplified version is just as good, as many other bloggers can testify.

Thanks again to Phong Hong and Daphne



Kay Hong ~ Terengganu Braised Chicken with Pork Belly
Source: Phong Hong

450gm chicken
250gm pork belly, skin on, cut into 1inch cubes
6 hard boiled eggs
150gm shallots
3 cloves garlic
50gm bean paste
1 Tbsp palm sugar
2 Tbsp kecap manis (I used ABC brand)
1 tsp dark caramel sauce (or as needed)
Salt, as needed

1. Grind shallots and garlic to a fine paste.
2. Heat wok on medium heat and put in 3 Tbsp oil and sauté the shallot paste until fragrant and looks glossy.
3. Put in bean paste and continue to sauté until fragrant. Turn heat to high.
4. Put in belly and cook until the meat turns opaque and smells really good.
5. Put in 2 cups water and transfer to a small pot (2-3L capacity is enough). Put in palm sugar, kecap manis, dark caramel sauce. Bring to a boil and cover with lid. Lower to a simmer for 40 minutes.
6. Add in chicken and bring back to a boil. Lower to a simmer for another 30 minutes. Taste and adjust with salt.
7. Put in eggs and bring back to a boil, let the eggs simmer in the gravy for another 5-10 minutes. Turn off the heat and let it sit in the pot until dinner time.


So, which was your favourite?
The chicken?


The eggs?

Or the Belly?

15 comments:

  1. I will try the eggs. They look lovely.

    ReplyDelete
  2. Definitely the chicken !

    ReplyDelete
  3. The chicken, the egg and the belly. I m that greedy haha

    ReplyDelete
  4. Wendy, thanks for the mention :) Glad you also like this dish!

    ReplyDelete
  5. The chicken the egg and the belly. ^^

    ReplyDelete
  6. Another lovely recipe, can try it soon! I have tried your Pan Fried Spicy Tofu Cubes with Basil (I omitted the mint leaves :P) over the weekend and again, I received a thumbs up from my darling. Yay! Cooking is addictive! :D

    ReplyDelete
  7. Looks delicious! I'll go for the eggs!

    ReplyDelete
  8. this looks like 3 cups ingredients, 1 cup chicken, 1 cup pork & 1 cup eggs

    ReplyDelete
  9. this dish looks like the Nyonya dish called Pongteh Ayam.My late MIL used to cook this dish and it was the same recipe.Nyonya dish requires lots of shallots and garlic.and of course some added tauchoe too..

    ReplyDelete
  10. May I ask how many tablespoon is 50gm bean paste.

    ReplyDelete
  11. Anonymous,
    1 heaped Chinese soup spoon

    ReplyDelete
  12. Tried and loved...

    http://jottingsoflife.blogspot.com/2013/08/kay-hong-tale-of-2-meats.html

    ReplyDelete
  13. Sorry, but what is bean paste? Is it the red or white color salted soy bean cube that comes in jar? Thanks

    ReplyDelete
  14. Anonymous,
    Ingredient pic, last one one the bottom, in round saucer

    ReplyDelete

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