Wednesday, 7 October 2015
Kway chap is a classic and traditional Teochew dish of broad rice sheets in a braised pork soup served with braised belly pork, square beancurd puffs ( taupok) and braised eggs. It's a famous breakfast dish in Singapore.
Lor Bak or Braised Pork Belly
500 gms pork belly, cut into three long sections
8 cloves of garlics
1 sprig spring onion (sectioned)
1|4 tsp five spice powder
2 tsp sugar
1|2 tsp salt
4 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 litres of water
Pour water into a heavy bottom pot and bring water to a boil.
Add in the sauces, garlics and spring onion.
Add in the pork belly and let it comes to a boil.
Lower the fire and continue to cook for half to 1 hour for the pork to softens over small fire.
Add in seasonings and adjust the taste to your liking.
Top up water if necessary.
Add in hard boiled eggs and square taupok to cook in gravy for 10 ~ 15 mins. Turn off fire, cut pork belly, taupok and eggs.
How to serve kway chap.
Blanch the kway chap. Transfer to a bowl.
Ladle soup on kway chap and garmish with fried onions and spring onions.
Serve with the lor bak ingredients and garlic chilli.
50gms red chilli
5 cloves garlic
1|2 tsp salt
3|4 tsp sugar
Put all ingredients in a blender except salt and sugar.
Blend till fine and transfer to a pot.
Add in salt, sugar and cook over low fire till mixture boils.
Let chilli cools down before storing.