Tau Yu Bak (Braised Pork Belly in Soy Sauce) 豆油肉

妈妈跟我说过， 外婆有娘惹血统， 娘惹家里出来的女儿，都出名很会做菜。 这是真的哦！ 从小到大，只要有外婆在的厨房， 就会有香喷喷的菜肴等着我们。 我很记得这道娘惹菜， 豆油肉， 最记得外婆会焖很久，直到汁变得浓稠，肉变得柔嫩， 鸡蛋染指黑色的豆油，油豆腐吸饱香甜的豆油肉汁，每咬一口， 都是满足的滋味。
很想吃这道菜， 但不懂怎么做，所以我参考了好几个 食谱，结果决定用自己的方式来做。
很多食谱都说要有黑酱油，冰糖， 我没有，所以用自己的食材来代替。 想努力用最自己的回忆做出最贴近外婆做出来的味道。

ingredients:
1. pork belly-要有肥和瘦肉， 焖出来才会好吃
2. 豆油
3. 黑豆油-我用 American browning sauce 来代替：P
4. 水 -请自己大概分量，很难去measure 的
5. hard boil eggs -看你自己要吃多少啦
6. garlic-大概5-6cloves
7. 一大颗冰糖- 我用普通糖来代替
8. 五香粉-chinese 5 spice powder(remember not to put too much)
9. 7-8 chinese Mushroom （ soak it in a hot water until it puffy, clean it and drain it,set aside)
10. panda brand oyster sauce
11. dried chilies

我的做法，很简单。
1. mince the garlic， saute it with pork belly, in the middle of it, add in some sugar, until it caramelized then add in soya sauce, dark browning sauce, continue with medium heat. add in mushroom, some water, oyster sauce,little bit of salt, dry chilies)
2. simmer it in low heat until it get thicker sauce. remember to add in the eggs for this process.
3.Taste and season the sauce (example – for sweeter, add rock sugar; for saltier, add more dark soy; not enough gravy, add more water etc).
4. I add in the bean curd (油豆腐）at last。
5. mine are thicker and little bit spicy version of this tao yu bak.

I am happy with the result, but was bit worry my 'white American' husband will not like it. surprisingly! he finish up my tau yu bak with 2 plate full of steam rice!!!