Ingredients
300–400g Fresh Malaysia Twee Bah
8 Dried Shiitake Mushrooms (soaked)
A handful of Chestnuts (blanched)
8 cloves Garlic (lightly bruised)
4 Shallots (lightly bruised)
2 slices Ginger
3 stalks Scallions (knotted)
300ml Chicken Stock or Water
Lettuce (for serving – optional)
SEASONING (adjust to taste)
2 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
2 tbsp Shaoxing Wine
10g Rock Sugar
0.5 tsp White Pepper
SLURRY (mix well)
2 tsp Potato Starch
1.5 tbsp Water
Method
- Remove the skin from the twee bah and cut into bite sized pieces.
- Heat 1 tsp oil in a pot. Fry the pork until lightly browned. Remove and set aside.
- Wipe the pot clean, add a little oil, and sauté ginger, garlic, and shallots until fragrant.
- Add mushrooms and scallions. Toss for about 1 minute until aromatic.
- Return the pork to the pot. Add chicken stock, all the seasoning, and rock sugar. Stir
well. - Bring to a boil, then add chestnuts. Cover and simmer over low heat for 45 minutes, or until the pork is tender.
- Stir in the slurry to thicken the sauce.
- Dish up over a bed of lettuce if desired, and serve hot with jasmine rice.
Recipe by Jessica Lie
