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Teochew Braised Meat (Lou Bak) 潮州滷肉
Known as Lou Bak or Tau Yew Bak, Teochew Braised Meat is best known for its fragrant soy sauce gravy, infused with a variety of spices. A truly classic dish that brings back the good old times.
    Servings Prep Time
    6people 20minutes
    Cook Time
    30minutes
    Servings Prep Time
    6people 20minutes
    Cook Time
    30minutes
    Ingredients
    Ingredients:
    Sauce:
    Instructions
    1. First, wash, cut and drain well the meat. Cut into 3/4 inch thick pieces and set aside.
    2. Cut each fried beancurd into 4 pieces.
    3. In a pot of boiling water, hard-boil the eggs and remove the shells. And we’re ready to cook the meat!
    4. Over low heat, add oil and sugar to the wok. Melt the sugar slightly.
    5. Then add in light soy sauce and dark soy sauce.
    6. Next, add in the cut meat. On medium heat, cook until lightly browned. Browning adds additional flavour to the stew.
    7. Then add in the garlic, shallots and mixed spices. Stir to combine well.
    8. Cover the ingredients with water.
    9. Add rock sugar and bring to a boil over high heat.
    10. Reduce to low heat and simmer with lid on for 20 minutes, or until the meat is tender.
    11. Add in chinese five spice powder.
    12. Then add the fried beancurd and hard-boiled eggs. Allow to simmer with lid on for another 10 minutes. And we’re done!
    13. Goes extremely well when served with steamed rice. As always, ENJOY!
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