Kuay Chap

Was inspired to make Kuay Chap after trying out Dawn's last week, so here it is, my very own recupe, adapted from the Kong Ba Bao! I would like to serve it with duck meat too but duck meat's really expensive over here and must travel all the way to the Chinese Super Market, So lazy!

Meat, Tau Pok and Lor Eggs PLUS Soup Base


Ingredients
-Tender Pork Loin- 2 medium sized pieces (I forgot to weigh)
-Rock Sugar
-1 whole garlic separate into individual cloves
-Warm Water
-1 Clove of Cinammon, 3 Star Anise
-3 to 4 tablespoons of dark soya sauce
-1/2 teaspoon of salt
- 5 pieces of tau pok
- 2 boiled eggs

Method
1.Add rock sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).

2. Once sugar fully caramelised, add the whole pork tenderloin and let it “sear” for 1 minute on each side. Add warm water to cover the pork belly by 1 to 2cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat. (You can use the slow cooker to make this dish too, which is what I did!)

3. Cover lid and let it simmer for two hours.

4. Remove the meat from the pot

5. Add eggs and simmer for 30 minutes, remove from pot

6. Add tau pok or tau kwa, simmer for 15mins, remove from pot.

7. Add about 4 cups of water for soup base. Taste at this moment, if too salty, add in more water, if tasteless, add in more soya sauce and dark soya sauce

Cai Buay


Ingredients
-Kiam Chye
-Chicken Stock or pork stock
-Garlic
-Pepper
-Fish Sauce

Method
1. Add 1/2 litre of stock to salted vegetable and garlic. Boil for 10 mins.

2. Reduce heat and simmer for 1 hour, topping up stock when the water level goes low.

3. Season to taste


Kuay Teow


Ingredients
-Kuay Teow
-Garnish (Fried Shallots, Pepper, Coriander leaves)
-Sambal Chili

1. Blanch the kuay, then add soup base

2. Before serving, garnish with fried shallots and corriander or spring onions and pepper. Serve with Sambal Chili