Kay Hong - a traditional dish

My hubby is from Terengganu and he loves to eat Kay Hong - a traditional dish cooked by his mum. So, to make him happy, I found this recipi here and learn how to cook.  My hubby said still long ways to go to learn my MIL cooking but I thinks he is happy with the outcome.

Kay hong - packed in tiffin carrier for lunch at office

I cook the recipe from http://phonghongbakes.blogspot.com/

Ingredients :

- 2 chicken legs (cut into bite sized pieces) (I used 4 chicken legs)

- 1 pork belly (cut into 1 inch slices)

- 6 hardboiled eggs (I used 8 egg because my children love egg)

- 15 shallots 

- 3 cloves garlic

- 2 tbsp preserved bean paste (taucheow)

- 2 tbsp kayciap (or ABC sauce/sweet soya sauce) (I used normal soya sauce)

- 2 tbsp dark soya sauce

- Palm sugar (gula Melaka) to taste

- 700 ml water (adjust for consistency, use less for thicker gravy)

Method :

- Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.

- Add pork belly and fry for about 10 minutes.

- Add water, kayciap/sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.

- Bring to a boil and simmer for 30 minutes before adding chicken.

- Simmer until chicken is cooked and tender.

My hubby finishes his plate of rice and ask me whether the balance will keep for tomorrow dinner....LOL....(mayb he thinks it is goods)