Customers' FAVOURITE Braised Pork With Quail Eggs (Tau Yu Bak 豆油肉) HOKKIEN CLASSIC!

Описание: #asiancooking #malaysianfood #TauYuBak #豆油肉 #美食

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妈妈教我她煮 豆油肉 的秘诀和技巧！

食谱
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夹心肉 （五花肉也可以）
蒜头, 红葱, 南姜, 八角，桂皮。

黑酱油（老抽），酱油（生抽）,鲍鱼酱 （蚝油也可以）
鹌鹑蛋 (鸡蛋也可以)
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INGREDIENT LIST
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Pork Shoulder (Or any other cuts of pork)
Garlic, Red Onions, Galangal, Star Anise, Cinnamon,

Dark Soya Sauce, Light Soya Sauce, Oyster Sauce
OPTIONAL: Quail Eggs (or Chicken Eggs)
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阿春阿姨是一位自学成才的厨师，经营着一家成功的经济饭餐厅约 20 多年 （家麟餐馆）。由于没有接受过真正的烹饪艺术培训，她对烹饪的了解都来自一生的经验、观察和自我提升。她这一生中的大部分时间都在新马两地煮饭。要是询问她以前的任何顾客，他们会很高兴地说她的食物有多棒，及她在厨房里的效率有多高。

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My mum shows me her amazing recipe and techniques for cooking the best Tau Yu Bak (豆油肉).

Auntie Ah Choon is a self taught chef who for about 20+ years ran a successful Economy Rice Restaurant, Restoran Jia Ling in Skudai, Johor. With no real formal training in the culinary arts, everything she knows about cooking comes from a life time of pure experience, observation and self improvement. She has spent time a great portion of her life cooking in both Singapore and Johor Bahru, Malaysia. Ask any of her former customers, they'll happily testify just how amazing her food is and how efficient she is when it comes to being in the kitchen.

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