Tau Eu Bak (Meat in Soy Sauce)


2 litres water
l kg ribs (pork or beef*), cut into pieces
500g lean meat (pork or beef*), cut into pieces
1 knob fresh ginger, lightly crushed
2 bulbs garlic
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
Salt to taste
8 hard-boiled eggs
20 pieces beancurd puffs (tau pok)

* Or substitute with 1.5kg chicken pieces.


Fill a pot with water and bring to a boil. Add the meat, ginger and garlic. Allow to boil for 10-15 minutes, regularly skimming the top to remove the scum.

When the soup is clear, add the dark and light soy sauce and salt. Add hard boiled eggs and tau pok.

Bring the water down to a siinmer and cook for about 45 minutes or until meat is tender.

For more food and wine stories and recipes, pick up the latest issue of Flavours (July – Aug 2006), Malaysia’s premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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