HONG DOU RECIPES

Steps:

• To Prep Rinse the beans under cold water. Pre-soak the red beans in water overnight. To Cook Put rock sugar, soaked beans and tangerine peel in a large pot or pressure cooker. Bring all the contents to a boil and then simmer until the beans are quite soft. Use a hand blender to blend until smooth or transfer the mixture to a blender. Add more water if you want a soupier consistency or coconut if you like a thicker consistency. After blending, you may use a sieve to remove the skin. Cook the sago in boiling water for around 10 mins and then set aside with lid covered for around 15 mins. The sago will be translucent and smooth when cooked. In order to remove the stickiness of cooked sago, we recommend rinsing in cold water for at least 1 min. Tip: Leftovers of this sweet soup can be frozen and made into delicious popsicles. You can also add in a scoop of vanilla ice cream for a refreshing treat.

Steps:

• Melt the sugar and the vegetable oil in a medium pot over medium high heat. Continue heating until the sugar is slightly brown. About 3 minutes. Put the cubed pork in the pot and brown it with the caramelized sugar. About 8 minutes.
• Put the garlic, star anise, dark soy sauce, rice wine and clear stock into the pot. Cover the pot and simmer over low heat. Cook for about 90 minutes. Stir the meat every 10 minutes to make sure the bottom of the pot does not get burnt. Remove the cover and turn the heat to medium high. Cook the meat for another 10 minutes until the sauce reduces to a smooth consistency.
• This dish, like most stew dishes, is better if left overnight and reheated the next day. But if you can’t wait then plate it in a shallow bowl and garnish with shredded scallion and sprigs of cilantro.