Babi Chin
This is a pretty common dish and I believe besides the peranakan families who made it famous, many Chinese families have a version too. It is also an Indonesian dish. My guess is that the Peranakan families imported the culture from Indonesia. Just a guess.
Babi Chin is nothing but pork cooked in black sauce. The Perenakan version has got bamboo shoot. All versions (Chinese, Indonesian and Peranakan) include the use of ground coriander seeds, cinnamon and cloves. It is an easy to prepare everyday dish, which goes well with hot, steamed rice.
食谱
Babi Chin
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 5shallots or 1/2 medium onion, finely chopped
- 5garlic cloves, finely chopped
- 1 Tbspground coriander seeds
- 500 gpork shoulder or pork belly
- 150 gbamboo shoots, finely sliced
- 10dried mushrooms, reconstituted
- 1cinnamon stick
- 3cloves
- 1 Tbspblack sauce
- 1 Tbspsugar
- 2 Tbspcooking oil
做法
- 01Heat a pot/pressure cooker with the cooking oil.
- 02Fry the onions, then add the garlic and when they are soft (onion slightly yellow), add the coriander powder.
- 03Add the pork, mushrooms and bamboo shoots.
- 04When pork has changed colour, add the black sauce, sugar and 1/2 cup of water.
- 05Add the cinnamon stick and cloves.
- 06When pork is cooked and softened (takes 10 minutes on a pressure cooker), remove from pot.
- 07Serve with steamed rice.