RECIPES OF SINGAPORE

Ingredients

2 tbsp

4

1 tbsp

2

2 tbsp

1 1/4 lb

1 cup

1 cup

2tbsp

8

Oil

Candlenuts or macadamia nuts (ground)
Shrimp paste

Shallots (minced)
Soya beans (preserved, salted and pounded)
Pork belly (cut into thick strips, lightly sauteed and drained)
Tamarind sauce
Chicken stock
Sugar

Fresh green chiles (seeds and stems removed and sliced thinly)

1. Heat the oil in a wok or large skillet, add the candlenuts, shrimp paste, and the shallots and saute until the mixture is light brown

2. Sit in the soya bean paste and stir over a low heat for 1 minutes

3. Add the pork, tamarind sauce, the chiles, 1/2 cup of the chicken stock, 1 tablespoon of the sugar, and bring to a boil

4. Reduce the heat to a simmer, cover half of the wok, and simmer the mixture for 30 minutes, stirring once (If the mixture seems too thick, add a little more stock)

5. Taste the mixture, and if it seems too tart, sprinkle in more of the sugar and simmer a few more minutes