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By Channel U Published: 11 Mar 2020 Audio: Chinese
Made with a sauce that takes 30 days to perfect. An ingredient, 'grago' shrimp, that money often cant buy because of sporadic supply. All the reasons why a Singapore Peranakan braised pork dish, Babi Tohay, is vanishing. Chef Malcolm Lee, of Michelin-starred Candlenut Restaurant, shares his secrets. 娘惹料理“发酵猪肉” (Babi Tohay) 是一道需要用三十天才能发酵的酱汁来烹调的佳肴。其中一种食材，小虾，因为稀有而货源不足，有钱也经常无法买得到。这也是为什么这道传统佳肴会逐渐消失的原因。
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