RECIPE: Make a Teochew-style kway chap with braised egg and tau pok this weekend

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.