Bristol Loh Bar Beng Lvl3

Photo courtesy of Timmy Kwee

standard portion: serve 6
prepare time: 1 hour?
cooking time: 5 hours at least

三层肉 pork belly slice x 2 box
大葱头 eschalot shallot x 2
洋葱 onion x 1
蒜头 garlic x 1
干香菇 dried shitake x 15

月桂叶 bay leaf x 2
八角 star anise x 2
桂皮 cinnamon stick x2
姜 ginger
辣椒 chillie x 1
黑酱油 cooking caramel
李锦记酱油 Lee Kum Kee soy sauce
冰糖 rock sugar
糯米粉 rice flour

鸡蛋 eggs x 8
葱头 shallot x 10
脆瓜 Taiwan pickled cucumber
辣香笋 Taiwan pickled spicy bamboo shoot
白菜 chinese leaf x 1

寿司米 sushi rice

Photo courtesy of Timmy Kwee

Preparation

• make hard boil egg in the beginning, simmer dried shitake in warm water with sugar.
• slice pork belly, eschalot, onion, garlic and shitake into small cube. Rinse star anise, bay leaf and cinnamon stick, slice ginger and chillie.

Cooking

• drain pork belly with boiling water; 
• put 2 table spoon of oil and stir fry ginger and chillie, put in star anise and cinnamon stick, fry until fragrance then put in eschalot, onion and garlic;
• pour frying ingredient into large cooking pot, put in pork belly, add water until cover all ingredient, take away all floating bubble;
• add in peeled hard boil eggs. Add in 2 table spoon of cooking caramel (for colouring) and 2 table spoon of LKK soy sauce (for salty), add 2 table spoon of rock sugar (for sweetness), add in shitake mushroom's soup. 
• bring to boil, turn into medium low heat and simmer for 4 hours, always check the soup to prevent burning; 
• take out all spices (star anise, cinnamon stick, bay leaf, ginger, chillie's skin), boil until soup is thick and concentrate, taste and season with soy sauce and sugar before serving. Pour in rice flour mixture with cold water to thicken the soup.

• Cook rice. Cook chinese leaf in boiling water. Slice pickled cucumber. Deep fry shallot until golden and crispy.

Put all ingredient on rice and serve.

Lvl1:
5 spices herbs powder and soy sauce

Lvl2:
5 spices herbs powder, star anise, cinnamon stick, soy sauce, cooking caramel, instant braise pork soup bag