ingredients:
- 350 g roast pork, cut into 1 cm thickness
- 150 g salted fish, cut into small pieces and deep-fried
- 3 shallots, sliced
- 4 garlic cloves, lightly bruised
- 20 g ginger, sliced
- 20 g red chilies
- 20 g Thai bird's eye chili
- 1/2 tbsp salt
- 3 tbsp soy sauce
- 3 tbsp kecap manis / Chinese dark soy sauce
- 1 cup water
- 1/4 cup cooking oil, more for deep-frying salted fish
directions:
- Heat cooking oil in a wok over medium heat. Add chilies, shallot, garlic and ginger. Cook for a couple of minutes till fragrant. Add salt.
- Toss in salted fish and roast pork. Stir-fry for another minute.
- Season with soy sauce and kecap manis. Mix well.
- Remove the dish from wok into a clay pot or small stock pot.
- Add water and braise over low heat for 15 minutes.
- Remove from heat and serve warm with rice.
