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The braised pork with soy sauce (or Tau Yew Bak in Hokkien) was one of my pleasant foods that my mom used to cook and yes, my mom is Hokkien. She makes luscious Tau Yew Bak as she sold this at her stall when she was a mixed rice food hawker. Tau Yew Bak is a typical Hokkien dish that is very popular in Penang, Malaysia and it had been popularized throughout the nation as well. Consequently, there are many variations of this dish based on individual or family’s recipe. However, all of them are almost similar.

Pork belly is the best meat to be used in this recipe. Although it’s a fattier meat, the fat in the belly makes Tau Yew Bak so good. I love pork belly especially when it is braised as this dish. The pork rind and the fat inside the meat will be tendered during braising. You will be totally amazed after trying on this savory dish. It goes tremendously well with steamed white rice. I did eat it with two bowls of steamed white rice. Yum…

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Zha Jiang Mian (炸醬面) is a traditional dish from Northern China and it is named as the “brown meat sauce noodle” in most Chinese cuisines while Westerners called it “Chinese spaghetti”. Noodle (面) is the main diet for Northern Chinese due to the main crop at Northern China is wheat.  Thus the Chinese uses it to produce the wheat noodle as known as la mian (拉麺) or it is called Ramen in Japan.

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After a day of work, I just wanted to have a quick and easy dish. So I’ve decided to fix myself a “Cold Tofu” dish in just 10 minutes. To those of you who are busy and want things easy, you definitely have to learn how to make this dish. It is very simple, easy to prepare and good. All you need is a tofu and toppings based on your preference.

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