Käännämme tämän reseptin kielellesi... Sivu päivittyy automaattisesti.
Singapore Kway Chap
A comforting and hearty Singaporean dish consisting of flat rice noodles (kway) served in a rich, savory braising broth with a variety of braised ingredients like pork belly, intestines, duck, and tofu.
🧂 Ainekset
- 500 g Flat Rice Noodles (Kway)(fresh, cut into manageable portions)
- 300 g Pork Belly(cut into thick slices)
- 200 g Pork Intestines(cleaned thoroughly)
- 200 g Firm Tofu(cut into cubes)
- 200 g Braised Duck(cooked and sliced)
- 5 cloves Garlic(minced)
- 1 inch Ginger(sliced)
- 3 pieces Star Anise
- 1 inch Cinnamon Stick
- 1/2 cup Dark Soy Sauce
- 1/4 cup Light Soy Sauce
- 2 tbsp Rock Sugar
- 6 cups Water
- to taste Salt
- to taste White Pepper
- 2 stalks Spring Onions(chopped, for garnish)
- to taste Chilli padi(sliced, for serving)
- to taste Vinegar(for dipping sauce)
👨🍳 Ohjeet
- 1
Prepare the braising liquid: In a large pot, sauté minced garlic and ginger until fragrant. Add star anise and cinnamon stick, stir for a minute.
- 2
Add pork belly, pork intestines, dark soy sauce, light soy sauce, rock sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the pork belly and intestines are tender.
- 3
During the last 30 minutes of braising, add the firm tofu and braised duck slices to the pot to absorb the flavors.
- 4
Season the braising liquid with salt and white pepper to taste. The broth should be rich and savory.
- 5
To serve, place a portion of fresh kway in a bowl. Ladle the hot braising broth over the noodles.
- 6
Arrange the braised pork belly, intestines, tofu, and duck slices on top of the kway. Garnish with chopped spring onions.
- 7
Serve with a side of sliced chilli padi and a dipping sauce made of vinegar, soy sauce, and chilli.
💡 Ammattilaisvinkit
- ✓Thoroughly clean the pork intestines to remove any impurities and odor.
- ✓The longer the braising time, the more tender and flavorful the ingredients will be.
- ✓Taste and adjust the seasoning of the braising liquid before serving.
- ✓Fresh kway is preferred for its soft texture, but dried versions can be used if soaked according to package instructions.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some hawkers also include braised eggs, tau pok (fried tofu puffs), or pig's ears.
- A spicier version can be achieved by adding more chilli padi to the braising liquid or dipping sauce.