Pork belly – 1000g
Dancing Chef Red Curry Paste – 1 packet
Dancing Chef Yellow Curry Paste – 80g
Pineapple – 200g
Palm sugar – 30g
Tamarind juice – 40g
Roasted peanuts – 30g
Ginger (julienne) – 40g
Garlic (fresh or pickle) – 15pcs
Dark soy sauce – 1 tablespoon
Water – 1.5 litres

1. Cut pork belly into cubes and marinate with dark soy sauce, Dancing Chef red and yellow curry paste for 10 minutes.
2. Transfer the marinated pork cubes to a pot. Add water, pineapple, palm sugar and tamarind juice. Bring to boil and simmer for another 20-30 minutes until the pork is tender. Once most of the liquid has evaporated, add peanuts, ginger, and garlic. Stir lightly to mix well and it is ready to serve.

五花肉 – 1000克
佳味红咖喱酱 – 一包
佳味黄咖喱酱 – 80克
黄梨(切小块) – 200克
椰糖 – 30克
亞三膏 – 40克
烤花生 – 30克
姜 – 30克 (切丝)
蒜头 – 15个(新鲜或腌制)
黑酱油 – 1汤匙
食水 – 1.5公升

1. 把猪肉切块,加入黑酱油,红咖喱酱及黄咖喱酱。腌10分钟。
2. 在锅内加入食水,姜丝,椰糖和亞三水,煮沸。然后加入猪肉,慢火煮至猪肉软嫩。待酱汁侬稠后,加入花生、黄梨、蒜头,轻轻搅拌均匀,再煮5分鈡。熄火,上桌享用。

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