Tau Eu Bak Recipe

From Chris Ng on kuali.com - the Malaysian Tau Eu Bak recipe. I'm going to definitely be doing this when I finally get my hands on dark soy sauce!!

Ingredients
2 litres water
l kg ribs (pork or beef*), cut into pieces
500g lean meat (pork or beef*), cut into pieces
1 knob fresh ginger, lightly crushed
2 bulbs garlic
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
Salt to taste
8 hard-boiled eggs
20 pieces beancurd puffs (tau pok)* Or substitute with 1.5kg chickenpieces.

Method
Fill a pot with water and bring to a boil.
Add the meat, ginger and garlic.
Allow to boil for 10-15 minutes, regularly skimming the top to remove the scum.
When the soup is clear, add the dark and light soy sauce and salt.
Add hard boiled eggs and tau pok.
Bring the water down to a simmer and cook for about 45 minutes or until meat is tender. (This step can be prepared in a slow cooker once simmering has started.)

Tips
Make more to go with rice as this recipe together with sambal belachan can make a meal by itself... for several days.

Which reminds me... where to get sambal belachan!? *wails* I got no belachan!!!