Meat and egg with dark sauce (lor bak, lor neng)

Recipe is borrowed from here.

Comments

The following modifications are made to the recipe:
Beef is used instead of pork belly to reduce calories.

I have to admit that the recipe taste better with pork belly, but I'm going to experiment with different beef cuts to see if it can be better without adding too much extra calories.

Ingredients (serve 4)
800 g lean beef stew
2L water
10 cloves garlic, with skin and washed
4 hard boiled eggs , shelled

Seasoning :
10 peppercorns, crushed
5 tbsp soya sauce
1 tsp salt -> should be none
1 tbsp sweet soy sauce -> should be 2 tbsp
1 anise star
2" cinnamon stick

Nutritional information (per serving)

		PRO	FAT	CARB
beef stew, 225 g		45g	20g*	0g
hard boiled egg, 1		6	5g	0g
soy sauce, 1 tbsp		1g	0g	2g
sweet soy sauce, 1/2 tbsp		0g	0g	8g
TOTAL (473 cals)		52	25g	10g

*: fat content is lower if you didn't drink all the sauces, since some of the fat should be in there.

Cooking instruction
1. Bring water to boil. Add in all seasoning.
2. Add in beef. Simmer for about 30 minutes before adding the garlic cloves and hard boiled eggs.
3. Continue to simmer over a slow fire until meat is tender, about another 20 minutes.

Results





1st attempt:
The recipe is way too salty but not sweet enough for me, so I have to save them by throwing away half the water, and add in fresh water. I also add an extra 1 tbsp of sweet soy sauce and marinade the meat 3-4 hours before serving.
Next time, I'm going to get rid of the salt and marinade the meat in soy sauce for 1/2 hour, and brown them a bit with sweet soy sauce before putting them in the water. I think that'll make the meat more flavourful.