I bought quite a bit of bamboo shoots, tau kwa and shrimp the other day for making the filling for Kueh Pie Tee and thus the perfect opportunity to make one of my favorite soups, Pong Tauhu. Peranakan cuisine is known for its rich flavours, be it spicy, sourish, savory or sweet but once a while, we come across a gem like Pong Tauhu whose flavours and presentation perpetuate simplicity and bliss. Unlike the Loak Mejah Panjang dishes, i.e. food cooked for a Tok Panjang like Hee Pio Soup, Pong Tauhu uses far less ingredients and requires less time to prepare. This lovely soup which bears the essence of Peranakan daily home cooking is nonetheless flavorful and gratifying.
Babi Ayam Pongteh is very old-school cooking from the Peranakan home. It usually manifests as the pork, or the chicken version and never quite the both of them together. But then, their flavours compliment each other very well. If pork bones and an old hen are the quintessential ingredients to good stock making in Chinese cuisine, I don’t see why it cannot be extended to this dish as well!
walking northwards, we’d reached another unesco gazetted historical site, Chion-in Temple 知恩院, whose gateway boasts to be the larget wooden structure in all Japan.