tag:blogger.com,1999:blog-12790784.post4999389764147259634..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Tau Yue Baklilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-12790784.post-2712401873151029692011-08-08T07:45:21.178-06:002011-08-08T07:45:21.178-06:00yono
i am sorry i don't know mandarin. peppe...yono<br /><br />i am sorry i don't know mandarin. peppercorns come in different colors but the most common are black and white peppercorns. You grind them to powder or crush them. in cantonese ' woo chew lup'Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-76211254284888737112011-08-07T22:20:17.994-06:002011-08-07T22:20:17.994-06:00what is peppercorns in mandarin??what is peppercorns in mandarin??Anonymoushttps://www.blogger.com/profile/06284352839417627308noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54054268372638247262010-11-06T12:16:49.208-06:002010-11-06T12:16:49.208-06:00lily, paul here(paulfoo78-if you remember me).
in...lily, paul here(paulfoo78-if you remember me).<br /><br />in this tauyu bak recipe, i prepared it by first stir frying the pork without oil in the kuali. i feel it tasted better this way as it eliminated the "porky" smell.<br /><br />another thing-i did not add water as i preferred a thick gravy.<br /><br />just my 2 cents thoughtAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-46996049176229336162010-08-16T00:07:39.800-06:002010-08-16T00:07:39.800-06:00Lily, I am a fan of yours and I have been followin...Lily, I am a fan of yours and I have been following your blog for a while. Your Tau Yue Bak brings me back to my childhood where my mum used to cook this. She also added some dried bean curd sticks which really absorbed the flavour of the 'tau yue'. Thanks a lot for sharing.<br /><br />p.s. You inspired me to start a blog of my own, Thank You!mintyskitchen.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-33644939489337233002009-03-24T01:00:00.000-06:002009-03-24T01:00:00.000-06:00Thank you for this wonderful simple recipe.Today I...Thank you for this wonderful simple recipe.<BR/><BR/>Today I cooked it and my friend and family really enjoyed it.<BR/><BR/>I doubled the recipe and added the hard boiled eggs towards the end plus altered it a bit to suit my taste.<BR/><BR/>I used :<BR/>2 pounds pork shoulder<BR/>2 heads garlic <BR/>2 star anise<BR/>2 tsp. peppercorns<BR/>2 cinnamon sticks<BR/>3 cloves<BR/>1/2 a big piece Chinese brown candy (like the hard brown solid sugar?)<BR/>3 tablespoon dark soya sauce<BR/>1/4 cup light soya sauce<BR/>6 cups water<BR/>salt to taste<BR/>and about 8 hard boiled eggs<BR/><BR/>I reduced the sauce a bit and it was delicious, meat was tender and everything was flavorful<BR/><BR/>Reminds me of the Chinese red cooked meats.Nathanhttps://www.blogger.com/profile/01705907653188301814noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-55242802411091079052009-01-09T09:21:00.000-07:002009-01-09T09:21:00.000-07:00dannylow@sydney AustraliaDo not forget garlic and ...dannylow@sydney Australia<BR/><BR/>Do not forget garlic and Dark Soya Sauce.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-5288893228453907942009-01-09T01:52:00.000-07:002009-01-09T01:52:00.000-07:00Like your recipe and comments with regards to thi...Like your recipe and comments with regards to thicker or thinner sauce and minor variations as one prefer.<BR/><BR/>This remind me of what the "Hokkien clan" say "Hong Bak" and star anise must always be used.<BR/><BR/>Dannylow in Sydney AustraliaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-82064167761623130692008-12-02T13:16:00.000-07:002008-12-02T13:16:00.000-07:00anonymousmy friends and i were just discussing abo...anonymous<BR/><BR/>my friends and i were just discussing about the kau yoke and that is very similar to the tung poh. will give this recipe a go and post it.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-64310747099158901292008-12-02T12:57:00.000-07:002008-12-02T12:57:00.000-07:00Oh yummy!Remind me of the tong po pork.Do you have...Oh yummy!<BR/>Remind me of the tong po pork.<BR/>Do you have the recipe?<BR/>Thanks for posting such wonderful recipes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-52762200548164312482008-11-28T19:15:00.000-07:002008-11-28T19:15:00.000-07:00This is one of my favourite comfort food for me......This is one of my favourite comfort food for me.... my mum would add fried firm tofu in addition to the hard boil eggs. The tofu soaks up the wonderful flavours. This dish works well in slow cooker.<BR/><BR/>Thanks for posting it, Lily.Anonymousnoreply@blogger.com