The chillie sauce marries the Chinese roast pork, cucumber, fresh coriander leaves and tofu into a "shiok" dish. "Shiok" in the Nyonya language means irresistible or wanting more and more!!


  • 1 tablespoon oil for frying tofu.

  • Big salad bowl

  • Ingredients 1

  • 250 gms Chinese roast pork - cut into thumb size (please see my recipe)

  • Ingredients 2

  • 2 Lebanese cucumber - deseeded and roll cut

  • 1 cup chopped fresh coriander leaves

  • 300 gms regular firm tofu - lightly fried and cut into bite sizes

  • Ingredients 3

  • Chillie Sauce

  • 1 tablespoon fresh minced garlic

  • 2 tablespoons ground fresh chillies - remove seeds

  • 2 tablespoons sugar

  • 4 tablespoons apple cider vinegar

  • 3 tablespoons any normal chillie sauce


  • 1.


  • 2.

    Stir and boil Ingredients 3.

  • 3.

    Simmer over low heat for 5 mins uncovered.

  • 4.

    Remove from heat and allow to cool.

  • 5.

    Bottle up and put in the fridge.

  • 6.

    To keep for 3-4 weeks, put a layer of olive oil before you cap the bottle and keep in fridge.

  • 7.

    Mix Ingredients 1 and Ingredients 2 in salad bowl.

  • 8.

    10 minutes before serving, add 5 tablespoons or more of chillie sauce into salad

  • 9.

    Mix well and serve with rice or crusty bread


This dish is good picnic food, serve with naan bread or french loaf or pita bread or even chapati. Roast pork can be substituted with any roast meat. It is the sauce that crowns this dish.

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Posted by JemmyReport
one peranakan friend came across and shocked to see this recipe.She highlighted to me just to confirm with me whether we has such sek bak recipe.As a malaccan peranakan, as far as I know, I have never seen such a nyonya sek bak recipe before We do not use roasted pork for this dish.

saw someone posted..curry puff and epok epok.. they.are not the same. nothing to do whether the singaporean call it epok- epok or the malaysian call it curry puff. Curry puff the fillings usually curry potato, some with chicken and hard boiled egg. For epok epok, the fillings can be sardines, bean sprouts or turnip. Usually will go with cili cuka or vinegratte cili.

But I agree with the terms of roti canai and roti prate by malaysian and singaporean respectively.