RECIPES OF SINGAPORE

Ingredients

450 gm

1 tbsp

2 tbsp

2 tbsp

1 tbsp

1 tbsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tbsp

Pork frank (cut into cubes)

Tamarind paste

Peanut oil

Oyster sauce

Light soy sauce

Dark soy sauce

Black bean paste

Sesame oil

Shao Shin wine

Garlic (minced)

Corn flour

Pepper (adjust to taste)

1. Mix  thoroughly oyster sauce, light soy sauce, dark soy sauce, black bean paste, sesame oil, Shao Shin wine, garlic, corn flour and pepper to form the marinade mixture
2. Add to pork the marinate mixture and set aside to marinate for 30 minutes
3. Heat wok up and add in 2 tbsp of peanut oil and stir-fry marinated pork for 3 minutes
4. Pour stir-fried pork into a claypot and add in tamarind paste and a cup of water
5. Cover claypot and simmer for 1 to 2 hours or until meat is tender and the soup is thicken

Serve hot with rice