I looked up Amy Beh's recipe for it, and replaced the yam with sweet potato instead, only because I had sweet potato and not yam =)
This is a key ingredient (although the Boy's mum has mentioned that you don't use this). Gula Melaka everyone... shaved off the bigger round piece of sugar as it's really hard to chop it.. again, maybe you're suppose to shave it off after all.
Soak some dry Shitake Mushrooms in hot water and wash off with cold water, before slicing them.
Stir-fry the shallots and garlic in a pot.
Add about 2 tablespoons of the Tau Cheong paste and fry until fragrant. Add in the pork (if you have any, I didn't as I was only cooking with chicken). Add the water, and bring to a boil. Now the recipe asks for 800ml-1000ml of water. I say cut that in half, as I used around 600ml and it was still too watery.
Add in the mushrooms.
Add in the potatoes and sweet potatoes.
Add in the chicken.
Season with salt and the Gula Melaka to taste.
Let it simmer for about 20-30 minutes. It actually taste better if you let it sit overnight.
Serve hot!
The Boy said it was "do-able" and that if I'd added a whole fresh red chili, it would have really hit it spot on!... oh well... there's always next time I guess =)
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