RECIPE: Make a Teochew-style kway chap with braised egg and tau pok this weekend
Cook your own lavish spread of kway chap with all its porky, savoury goodness.
By Melissa Chang -
Photography Frencheschar Lim Art Direction & Styling Diane Ng
Recipe by Sunny Goh, executive chef of Spices Cafe, Concorde Hotel Singapore
Serves 5
INGREDIENTS
2 tbsp vegetable oil
3 tbsp black peppercorns
2 cinnamon sticks
2 tbsp five-spice powder
3 litres water
5 garlic cloves
100g ginger slices
6 tbsp dark soya sauce
6 tbsp light soya sauce
200g sugar
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200g pork belly, chopped
200g pig skin*, chopped
200g large pig intestines*, cleaned and chopped
200g small pig intestines*, cleaned and chopped
4 pieces tau pok, chopped
2 hard-boiled eggs, halved
2 pieces Teochew fish cake*, soaked in hot water, drained and sliced
6 tbsp chilli paste
1tbsp grated garlic
2 tbsp white vinegar
500g fresh kway chap noodles*
2 sticks Chinese celery*
50g fried shallots
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*All are available at wet markets. Teochew fish cake is is made with minced meat, fish paste, and chopped chilli and coriander.
DIRECTIONS
1 To make the stock, heat the oil in a pot and add the peppercorns, cinnamon and five-spice powder. Fry until fragrant and then add the water and bring to the boil.
2 Add the garlic, ginger, soya sauces and sugar. Boil for 2min.
3 Add the pork belly, pig skin and intestines, and cook for 60min over low heat. Add the tau pok and eggs.
4 Sieve the stock. Remove the intestines and cut into 6cm pieces.
5 To make the chilli sauce, mix the chilli paste, garlic, and vinegar together. Add sugar to taste.
6 To serve, blanch the noodles in water. Divide into 5 bowls, and top with the intestines, pork belly and skin, fish cake, tau pok, eggs, shallots and celery. Then pour in the stock.