{"id":3147,"date":"2017-07-24T08:45:10","date_gmt":"2017-07-24T00:45:10","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3147"},"modified":"2018-07-12T17:41:18","modified_gmt":"2018-07-12T09:41:18","slug":"babi-pong-tay","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/babi-pong-tay\/","title":{"rendered":"Babi Pong Tay"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-543200149\">\n\n\t<div id=\"col-2056493732\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Babi Pong Tay<\/h1>\n<p><strong>by Eric Low<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-2056493732 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1921013054\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id8476'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1921013054 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-543200149 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-234820059\">\n\n\t<div id=\"col-178137715\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with saut\u00e9ed shallots, garlic and cinnamon. Best to serve with steam rice.<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Asian\u00a0<strong>Course :<\/strong>\u00a0Main\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a010\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a045\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a055\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a02<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>3 tbsp Oil<\/li>\n<li>6 pieces of Whole Shallots<\/li>\n<li>2 cloves of Garlic (finely chopped)<\/li>\n<li>1 piece of Cinnamon Stick<\/li>\n<li>\u00bd tbsp Coriander Powder<\/li>\n<li>2 tbsp Fermented Soy Bean Paste (Taucheo)<\/li>\n<li>350g Pork Shoulder\/Belly (cut into 3cm cubes)<\/li>\n<li>8 pieces of Dried Shitake (Chinese) Mushrooms (soaked, stalks removed)<\/li>\n<li>100g Winter Bamboo Shoots or Fresh Bamboo Shoots (sliced)<\/li>\n<li>1 tbsp Thick Dark Soya Sauce<\/li>\n<li>1 litre of Water<\/li>\n<li>\u00bd tsp Salt (to taste)<\/li>\n<li>1 tsp Sugar<\/li>\n<\/ul>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>Sliced Green Chillies<\/li>\n<li>Coriander Leaves<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-178137715 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1234437593\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3149\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Babi-Pong-Tay--300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Babi-Pong-Tay--300x225.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Babi-Pong-Tay--24x18.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Babi-Pong-Tay--36x27.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Babi-Pong-Tay--48x36.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Babi-Pong-Tay-.jpg 550w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1184449353\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-234820059 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>Heat oil, saut\u00e9 whole shallots, garlic and cinnamon stick until fragrant. Add fermented soya bean paste and cook for one minute.<\/li>\n<li>Add pork cubes, mushrooms and bamboo shoots to the pot, pour in dark soya sauce and water. Bring to boil and simmer for half an hour to 40 minutes until pork is tender.<\/li>\n<li>Season with salt and sugar to taste and transfer stew to a serving bowl. Garnish stew with green chilies and coriander leaves and serve with steamed rice.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with saut\u00e9ed shallots, garlic and cinnamon. Best to serve with steam rice.<\/p>\n","protected":false},"author":3,"featured_media":3149,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[53],"cuisine":[64],"difficulty":[69],"time":[73,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Babi Pong Tay | ToTT Store<\/title>\n<meta name=\"description\" content=\"A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with saut\u00e9ed shallots, garlic and cinnamon. 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