Tagliatelle Tau chee bak (minced pork, dried shrimp in salted black beans) with red cabbage

Tagliatte Tauchee Bak w red cabbage

Here’s another fusion meal. Trying not to go out often due to coronavirus. My mom gave me some tau chee bak. I have tagliatelle and red cabbage, so I decided to add them together.

Got the recipe from my mother so that I can share it with everyone. We eat this tau chee bak all the time in Malaysia. Here once in a while. Anyway, you can get this salted black beans from Asian grocery. It’s salty do reduce salt or omit it all together using salt.

Red cabbage is healthy to eat also added for colour. This is a simple hearty and delicious meal. Let’s cook!!!!

Tagliatelle ingredients

250 g Tagliatelle pasta
Enough water
200 g red cabbage, thinly slice
1 Tbs truffle infused oil
2 cloves of garlic, finely chopped
Salt and pepper

Tau chee bak ingredients

500 g minced pork
250 g dried shrimp, soaked overnight, 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)
2 Tbs vegetables oil plus extra


Bring water in sauce pan to boil with Tagliatelle and add a few drop of olive oil and salt follow the instruction on packet. In a saucepan, heat 1 Tbs oil until hot. Add garlic fry until sweat and lightly brown. Then add the red cabbage in and cook until wilted. Season with a bit salt and pepper. Set aside keep warm.

Place 2 Tbs vegetables oil in a large saucepan over medium heat, put garlic cook until fragrant then add minced pork cook till lightly brown. Add in blended shrimp, ginger and the salted black beans. Stir and mix well and until everything is cooked through. Season with white pepper. If dish is too dry add another 1-2 Tbs more oil. It should be moist with oil.

Drained well the Tagliatelle. Add to tau chee bak toss gently to coat them. Then put in red cabbage and toss to warm up and mix well again. Serve immediately with a glass of white wine.