Tuesday, April 14, 2009

Braised Meat with Dark Soy Sauce


This is a beautiful recipe by my grandma and it is a very simple homecook dish. She called it "kong tau yew bak" (braised black soy sauce meat) and it is simply delicious. We love to complement this dish with sambal balacan (local condiment - chilly and dried shrimps paste) and hot rice. The good blend of garlic and pepper produces a wonderful aroma to the dish, the kids love the gravy very much.

These are the ingredients you need :

alternatively - chicken can be used

  • 600 gm lean meat - photo shows marinated meat
  • 2 cloves of garlic
  • 3 potatoes
  • some taufo pok (fluffy fried beancurd)

Simple Process :

  1. Cut the meat into medium size cubes, marinate with 2 Tbs black soy sauce and few dashes of pepper - alternatively, you can used smashed white peppercorn - for minimum 2 hours

  2. Next, put the marinated meat and garlic in a pot with 1 cup of water, bring to boil over medium heat, then lower the heat

  3. Add in the cut potatoes and simmer over low heat for the next 1 hour. Stirring occasionally, add a little water if required to ensure pot is kept wet all the time.

  4. When almost ready, add in the "taufo pok" and finally add 2 Tbs dark soy sauce, stir well.

** You may add 1 Tbs cornflour starch to thicken the gravy - optional. I like ORIGINAL so I leave out the cornstarch. If chicken is the alternative, then simmer for only 40 minutes.

Have a Happy and Healthy Meal........!


  1. Coming from a Hokkien family, finally receive the recipe for this signature dish , thanks!

  2. Yes, this is a hokkien signature dish, my granny called this "kong-tauyew-bak"...happy trying as it is very simple, cheers!