“Kong-bak Bao” 控肉包 is the authentic Hokkien dish, which is served only as the 2nd last dish during grand Chinese wedding dinner in traditional Hokkien restaurants.
The bao can be found at NTUC super mart, but the kong-bao has to be made yourself.
1. Use papaya skin as meat tenderizer.
2. Use toothpicks to hold the meat’s 3 layers firmly.
3. Cook slightly the meat in hot oil.
4. Stewing time reduced by 1/3 with this method. (From 1.5 hours to 1 hour.)