Kway chap
Ingredients
2 tbsp vegetable oil
3 tbsp black peppercorns
2 cinnamon sticks
2 tbsp five-spice powder
2.5 litres water
5 garlic cloves
100g ginger slices
6 tbsp dark soya sauce
6 tbsp light soya sauce
200g sugar
3 tbsp black peppercorns
2 cinnamon sticks
2 tbsp five-spice powder
2.5 litres water
5 garlic cloves
100g ginger slices
6 tbsp dark soya sauce
6 tbsp light soya sauce
200g sugar
Pound peppercorn, with coriander roots and garlic to stir fry the meat then add the water and aromatic to pressure cook for about 15 mins to serve.
200g pig skin
200g large pig intestines
200g small pig intestines
4 pieces tau pok, chopped
2 hard-boiled eggs, halved
2 pieces Teochew fish cake
6 tbsp chilli paste
1tbsp grated garlic
2 tbsp white vinegar
500g fresh kway chap noodles*(hor fun)
2 sticks Chinese celery
50g fried shallots
200g large pig intestines
200g small pig intestines
4 pieces tau pok, chopped
2 hard-boiled eggs, halved
2 pieces Teochew fish cake
6 tbsp chilli paste
1tbsp grated garlic
2 tbsp white vinegar
500g fresh kway chap noodles*(hor fun)
2 sticks Chinese celery
50g fried shallots
(meat can very to choice)
