RECIPES OF SINGAPORE

Ingredients

1 tbsp

6-8 oz

1 tsp

1 tsp

2

1/2 inch piece

1/2 lb

2 cloves

2 cups

3 tbsp

8-12 large

Yellow bean sauce

Bamboo shoots (canned whole, rinsed and thinly sliced)

Flour (all-purpose)

Soy sauce (light)

Star anise

Ginger (fresh, finely chopped)

Pork chops (boneless, with a little fat, thinly sliced)

Garlic (finely chopped)

Water

Pork fat (or lard or vegetable oil)

Shrimp (raw, peeled and deveined, halved lengthwise, shells reserved)

Black pepper (fresh ground)

Salt (adjust to taste)

1. Rinse and wash the shrimp shells and place in a pan with the water

2. Bring to a boil, then cover and simmer for 20 minutes

3. Strain the stock through a fine sieve and discard the shells

4. Blend the flour and the soy sauce together and rub into the pork slices and set aside for a few minutes

5. Heat the pork fat, lard, or oil in a wok and add the ginger, chilies, and garlic then stir-fry for 2 minutes

6. Add the star anise, yellow bean sauce, and the shrimp stock

7. Keep the wok over high heat and let the mixture bubble for 1 minute

8. Add the shrimp and bamboo shoots and stir-fry for 2 minutes

9. Season to taste, stir again, and cook for 1 minute more, then serve immediately