Curry Feng

Curry Feng

"The history of this dish goes back some 500 years.  It was said that the Portuguese ships would carry live stocks such as pigs so the crew would have fresh meat to eat during the voyage.  The best cuts of meat were reserved for the officers while the less desirable cuts and offals were chopped up, cooked into stew and given to the deck hands.  Spices were later added to the stew and it became what we know today as Curry Feng." - Eurasian Heritage Cooking, Quentin Pereira

Ingredients to prepare:

  • Cooking Oil 6 tbsp
  • Onion 3 peeled and sliced
  • Ginger 100g (3 1/2 oz), peeled and diced
  • Light soy sauce 2 Tbsp
  • Water 200ml (7 fl oz)
  • Salt 1/2 tbsp
  • White Vinegar 2 Tbsp
  • Quentin's Feng Powder Premix, 4 Tbsp


  • Water 1 Litre (32 fl oz/4 cups), mixed with 1 Tbsp salt and 3 Tbsp cooking oil.
  • Pork Shoulder 300g (11oz)
  • Pork Belly 300g (11 oz)
  • Pig's heart 200g (7 oz)
  • Pig's liver 200g (7 oz)
  • Pig's Kidney 200g (7 oz)


  1. Prepare pork, boil water in a pot and blanch meats separately for 5 minutes each,  ending with pig's kidney.  Remove and drain.  Cut meats into 0.5-cm (1/4 inch) cubes.
  2. Heat oil in a pot and fry onions and ginger until oil rises and mixture is fragrant.
  3. Add diced meats, soy sauce and water.  Mix thoroughly and leave to boil until gravy thickens.  Add salt and vinegar.  Remove from heat.
  4. Dish out and garnish as desired.  Serve hot with warm french loaf or rice.