
To me, comfort food means something that I feel so warm and satisfied when I take the first mouthful and leaves my appetite yearning for more till I finish the whole plate and still relish it after it is all gone. The wholesome factor that makes the mouth watering and gulping when seeing it and simultaneously the aroma reminding me of how good it was the last time I had it and now I want to eat it so badly....yup . That sums up the idea of comfort food in my food vocabulary!

Ingredients:
2 to 2.5 lbs of chuck roast meat, cut to chunks
6 medium size carrot
3 large red potatoes
4 small shallots , sliced
6 cloves of garlic, sliced
3 cups of dark soy sauce
1/2 cup of light soy sauce
1 tsp black pepper
5 cups of water
Marinate:
4 tbsp dark soy sauce
1/2 tsp salt & pepper each
3 tbsp Chinese cooking wine
3 tbsp dried oregano
Method:
1)Marinate the meat with the marinate ingredients for at least 2 hours or preferably overnight.
2)Heat a stock pot with cooking oil and pan fry the meat for 5 minutes on each side. Remove.
3)Add 2 tbsp of cooking oil to the same pot and fry the garlic and shallots till fragrant.
4)Add in the meat, black pepper and both the dark and light soy sauce. Cover with lid and on medium fire, let simmer for 10 minutes.
5)Add in the water and let simmer further for 1 hour or till meat becomes tender, falling apart.
6)Add in the potato and carrot and continue to simmer for 10 to 12 mins.
7)Serve in bowl with gravy.
Serves: 4 persons

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