As the saying goes, Chinese eats everything with four legs except tables and chairs. Not only do we eat all sorts of animals, even their entrails are not spared.
This dish is flat rice noodles served with salted veggies, tau pok(fried beancurd), pig skin and braised egg etc but consists mainly of pig innards. People find this dish either heavenly or ... plain disgusting.
My husband love this dish to bits. Even without the rice noodles, he will get himself a bowl of plain rice to go with it. His eyes will lit up when he sees this dish on the dinning table. Reason being, I cook it only once in a blue moon as it is high in cholesterol and uric acid.
Crucial part of preparing this recipe is the cleaning and washing of the innards. When not done properly, the stench can make anyone throw up even last week's dinner. Wash the innards carefully and inside out if you must. For large intestines, trim away the dirt-covered lining. As for sweet intestines, if you are not keen in the powder/cream inside, shove a piece of garlic from one end of the intestine to the other end. Repeat for 2-3 times and everything inside the sweet intestines will be cleared. To reduce the stench, soak the innards in a can of Coke for 1/2 an hour or more.
Ingredients
150g of lean pork (blanched)
200g of large intestine
200g of sweet intestine
200g of pre-cooked pig maws
1 hard boiled egg
1whole clove of garlic
1 teaspoon of cloves
1 teaspoon of black peppercorns
2 star anise
1 cinnamon stick
1 tablespoon of dark soya sauce
Salt/ Soya sauce
Preparation
In a deep pot, add in 500ml of water followed by dark soya sauce, garlic, cloves, black peppercorns, star anise and cinnamon stick.
Bring water to a boil before adding in meat and the rest of the innards.
Cook for 30 minutes.
Add in the hard boiled egg and make sure that it is submerged.
Add salt/soya sauce to taste.
Simmer for another 15 minutes. (cook longer if you prefer the innards to be softer and less chewy)
Take everything out from the sauce and cut into bite-size pieces.
Arrange on a plate and pour the sauce over the braised meat and innards.
Serve immediately with chili.
6 comments:
Dear Mommy Leong,
THANK YOU so much for posting this recipe. I cannot wait to try it! I am currently living in the US and I haven't been back home for over 5 years. I miss Kueh Chap terribly and will certainly try this recipe.
Thanks again!
Thank you for the recipe. Just came back to L.A. from Kuching like 2 weeks ago....can't wait to cook up Kueh Chap. I alwas thought packaged BKT ingridient would work, but apparently different.
No problem. Just sharing what I know. Thank you all for the comments. :)
Hi there, i am wondering what is the soup base for the innards? Is the the braising sauce??
I would love to make it one day as I can't find it anywhere in Melbourne
many thanks.
Hi Eileen, yes. It's the braising sauce. Hope you'll like this recipe. :)
You dont put galangal?
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