Tau chee bak ingredients
500 g minced pork
250 g dried shrimp, soaked over night, drained and blend until fine
2 cloves garlic, finely chopped
1/2 inches of ginger, blend until fine
150 g dried salted black beans, soaked in hot water to get rid of the salty flavour and drained (opt)
5-8 Tbs vegetables oil plus extra
15 ml butter
15 ml flour
A pinch of salt and pepper
3 oz milk
1 white egg
1/8 Tsp cream of tatar
1 c vegetable stock
5 Tbs olive oil
1/2 c medium grain rice
1 Tbs garlic, chopped
Preheat oven 190 degree. Place vegetables oil in a large saucepan over medium heat, put garlic fry until fragrant then add minced pork fry till lightly brown. Add in blended shrimp, ginger and the salted black beans. Stir and mix well and cooked until everything is cooked through. Season with white pepper or if needed more oil. Set aside and keep warm.
Melt butter in saucepan low heat. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and smooth and thickened.
Separate eggs. Beat yolk well and add 50 ml of warm sauce to the egg yolk. Combined yolk mixture with remaining sauce blend thoroughly. Set sauce aside to cool slightly. Beat eggs white and tatar in a large bowl until soft, but not dry. Fold in some egg white into the sauce to make it lighter then remaining egg white.
In a mini cast iron pot put oil over med heat until oil is hot, add rice, cook for 2 minutes. Next add the vegetable stock to the pot, stir to evenly combine and cover. Bring to a simmer over low heat for 4 minutes uncovered and season with salt and pepper. Turn off the heat and removed. Carefully pour the soufflé sauce into the paella. Bake in oven until puffed and light brown lightly about 15 -20 minutes or until done.