Babi Tohay

Babi Tohay

singapore

The key secret of this incredibly flavourful but labour-intensive dish is the fermented baby shrimp. We ferment the shrimp with white rice, sea salt, red yeast rice and brandy at room temperature for at least a whole month until it becomes a vibrant red tohay paste. Then, we slow-cook the pork with the paste, red onion, garlic, chillis, kaffir lime leaves and lemongrass until tender.