7 Must-Try Malaysian Recipes

pork ribs

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more affordable.

Chinese herbs

🥗Healthier: herbal tea blend

💰Cheaper: mixed spices

Herbal tea blends can mimic flavors with lower cost.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces salt intake.

goji berries

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more accessible and less expensive.

Soak dried mushrooms with hot water for at least 1 hour.

Clean pig’s stomach and intestines, removing dirt, gunk and excess fat. Wash pork belly and pork ribs.

In a large pot, blanch pork belly and pork ribs for 10 minutes. Remove and transfer to a large braising pot. Blanch the pig’s stomach and intestines. Set aside in the braising pot.

In a spice bag, add Yu zhu, Dang gui, Dang shen, cinnamon, star anise, cloves and white peppercorns. Tie up and add to pot.

To pot, add rehydrated mushrooms, garlic and 2 litres of water. Bring to a boil.

Season with dark soy sauce, light soy sauce, sugar and salt.

Cover and simmer for about 2 hours.

Remove pork belly, intestines and pig’s stomach at the 1.5 hour mark.

Add Tau pok.

When ready to serve, cut meats up and add portions to a small claypot.

Add soup, wolfberries and bring to boil.

Add lettuce and beancurd skin before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens