Episode 7 Back to Recipes
BABI PONG TEH (Pong Teh Pork)
Main Ingredients Spices Other Ingredients
  • 1 kg pork
  • 50g dried Chinese mushroom soaked
  • 300g potatoes
  • 200g bamboo shoot
  • 80g garlic
  • 200g shallots
  • 100g soya bean paste (tau cheo)
  • 6 tbsp oil
  • 800ml water
  • 1 tbsp thick soya sauce
  • 10g salt 70g sugar

METHOD

  1. Remove skin from pork and cut into cubes.
  2. Cut bamboo shoots into slices.
  3. Slice potatoes into quarters. Fry till golden brown.
  4. Heat oil. Sautee garlic, shallots and soya bean paste for 10 min.
  5. When spices are fragrant, put in pork. Stir fry and add thick soya sauce.
  6. Then add water, salt and sugar.
  7. Add mushroom, potatoes and bamboo shoots.
  8. Simmer for about 30 minutes until pork is tender.
 
Onde Onde
Dough Other Ingredients
  • 350g glutinous rice flour
  • 250g sweet potatoes
  • 3 tbsp pandan juice
  • 1/2 tsp salt
  • 2 1/2 tbsp water
  • 200g gula Melaka
  • 1 grated coconut

METHOD

  1. Cut the gula Melaka into small pieces.
  2. Cook and mash sweet potatoes.
  3. Sieve glutinous flour into a large bowl.
  4. Add the mashed sweet potatoes and pandan juice.
  5. Mix well and knead into dough.
  6. Form dough into marble size balls.
  7. Make a hole in the center and fill with some pieces of gula Melaka.
  8. Make it into a small ball.
  9. Boil water and put in the balls to boil.
  10. Take balls out when they float to the surface of the water.
  11. Add salt to the grated coconut and mix well.
  12. Roll the cooked glutinous balls over grated coconut and serve.