taken by peachpurple
Nyonya Cuisine doesn’t has to be spicy at all.
I didn’t know that Fragrant Pork Stew which is famously known as “Babi Chin” was
port of the Nyonya heritage cuisine.
“Babi” is the Malay word for pig or pork.
However, I have no idea why the word “Chin” is related to this dish as the pork part
involved was not related to the chin of the pig!
I had often wondered whether non-spicy food ever existed in the Nyonya menu.
Glad to know that my good old friend shared at her Facebook of her latest recipe.
A year ago, she had started to show interest in cooking ever since she had given birth
to her baby girl.
Both of us did not have any knowledge on Nyonya recipes either but she managed to
obtain the Fragrant Pork Stew recipe from her mom.
After seeking advices and tips from her mom, she finally tried to cook this traditional
Nyonya recipe without any glitches.
She shared her recipe with me and I was determined to try it out myself too.
Believe it or not, this pork stew is a combination of chicken parts with spare ribs!
Since pork stew is sufficient to yield at least 4-6 persons, you will need a plate of
chicken parts with more flesh than bones.
Spare ribs give the bone flavor with little flesh and absorbs the seasoning sauce very
well.
Bamboo shoots is one of the alternative ingredient used in this recipe.
You can buy bamboo shoots in canned with brine but don’t use the brine.
Cut the bamboo shoots into quarters, taste alike carrot but not taste sweet in nature.
Shititake mushroom is best suitable for pork or chicken stew but if you don’t have
these in hand, you could replace it with button mushroom.
As for the seasoning, buy a jar of preserved soy beans from the hypermarket.
It is usually tabled as “Taucheo” or salted bean paste.
It is a jar of salted preserved soft beans , brown in color.
Taucheo blends well with pork and chicken especially in simmering stew and you
need not to add salt or pepper because it is salty by nature.
300g chicken -cut into chunks
200g spare ribs
1 can bamboo shoots-discard brine, cut into quarters
6 dried shiitake mushrooms-soaked in hot water, wait until soften
2 cloves garlic-smashed with the back of the knife
2 tbsp mashed preserved soy beans ( taucheo)
1 tsp sugar( optional)
1 tsp soy sauce
1. Heat up 2tbsp of oil in a pot
2. Saute brown the garlic and preserved soy beans under low fire.
Do not burn them
3. Stir quickly until aromatic.
4. Add in 1 litre of water and bring to boil.
5. Add in the spare ribs and simmer for at least 30 minutes to soften them.
6. Add in the chunks of chicken, follow by the bamboo shoots and mushrooms.
7. When the stew gravy had been reduced to half, add in the sugar and soy sauce.
8. Further simmer until the gravy reduce yo almost the brim of the ingredients.
9. Turn off heat.
10. Serve hot with chopped spring onions or parsley
11. Yield 4 persons.
If you cannot finish the pork stew, store in a Tupperware with tight lid.
Freeze in the top fridge.
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