Kueh Chap Homecooked Lunch for 10pax Friends on 17Sep2014

braised belly pork, pig ears & ter tau bak

braised belly pork, pig ears & ter tau bak

i have been applying the pot roast method using a crockpot (slow cooker) to produce very tender & moist & more gentle slow-braised meats. 🙂

i tried it very successfully on 蒜泥白肉, spicy garlic pork, and i used it once also to make a good braised belly pork, pig ears & ter tau bak (猪头肉).

for this 10pax lunch for my friends on 17.9.2014, i added braised pork trotters & also kampong chicken.

the gentle braising started with a cold crockpot on low & took about 4-5hrs to produce the very tender & still firm texture (“kar kar”) which i prefer over the more overcooked soft texture. i was able to reproduce the same tasty braising sauce. see the detail steps in the recipe here.

tau kua, tau pok, lor nerng

tau kua, tau pok, lor nerng

i used the braising sauce for the tau kua & lor nerng (braised egg) to infuse the flavours. i cheated for the tau pok & added water to dilute the braise as tau pok absorbs too much & i won’t have any sauce left for the “kueh chap”. 🙂

big intestines

big intestines

ter kar (pork trotters)

ter kar (pork trotters)

i braised the ter kar (pork trotters) separately by the same method, and took out some braising sauce to do the big intestines separately.

the big intestines from sheng shiong were already cleaned but i could not take the risk so i washed them thoroughly then rubbed with flour and salt & turned inside out. of course all the meats were scalded with boiling water to remove the scums before braising.

getting feedback from the friends –

  1. they all felt the dishes (belly pork, ear, pig head meat & trotter) were all quite ok comparable with good hawkers, both taste & texture.
  2. one mentioned that the intestines were good w/o the odour (even though it was still a strong tasting dish) and good texture.
  3. another didn’t think the intestine was as good as these were the thicker-walled tua terng tau (大肠头) whereas usually the ones outside were the thinner walled type. it’s just that on this day sheng shiong did not have the thinner walled type. 😦
  4. & of course they all noted as i did that i added the braising sauce to the trotters & big intestines but forgot to add to the 2 large plates of belly pork/ear/pig head meat & tua kua/tau pok/lor nerng. that would have enhanced the flavours. the braising sauce were used up after diluting for the “kueh chap” which i used hor fun to substitute as i could not get the flat sheet kueh chap. one thought the kueh chap sauce was a bit sweet though it was ok for me.
  5. one friend missed the “crunchy” birth intestines (生肠) i made last time. this time round sheng shiong did not have 生肠 so bought large intestines instead. not quite the same i guess. 🙂
  6. & i thought my pig trotters was almost the standard of 幸福潮州小食 pig trotter at whampoa, and much better than the han jia bakuteh pig trotters at east coast lagoon food village.
poached kampong chicken

poached kampong chicken

i was confident of my poached kampong chicken, which was tender, moist & sweet.

excellent crackling belly pork (shio bak)

excellent crackling belly pork (shio bak)

excellent crackling belly pork (shio bak)

excellent crackling belly pork (shio bak)

a friend brought 1kg of shi0 bak (roast belly pork). it was really good. just look at the crackling skin + the really nice meat layers colour. texture & taste was excellent. this motivated me to want to try again to do this difficult roast pork dish. 🙂

garlic brocoli

garlic brocoli

my helper did a garlic broccoli everyone liked it!

the lunch spread

the lunch spread

the lunch spread

the lunch spread

i experimented on a slow braised beef briskets & ribs with daikon (radish) & carrots but it was not good & we did not take photos. i will give it another try again, having thought about how i can do it differently & hopefully better. 🙂

tiramisu

tiramisu

tiramisu was a crowd favourite. one friend had 3 helpings and all enjoyed this light & very flavourful tiramisu recipe.

c.h.e.f andy

Very Good Kueh Chap

kueh chap

kueh chap on 4.8.2014

toyed with making kueh chap.

there are many hawker places one can get good kueh chap in singapore, so may not be a very worthwhile venture.

since i can use either of the (1)5hr sous vide method OR (2) cold crockpot on low method to produce just the right texture belly pork, i figure it should be quite easy to do the other items for kueh chap.

anyway i decided to try it on 24.6.2014 for my sis. it was pretty ok (bottom 2 photos). 🙂

kueh chap

kueh chap on 4.8.2014

kueh chap

kueh chap on 4.8.2014

kueh chap

kueh chap on 5.8.2014

a few friends decided to watch guardians of the galaxy (which btw was an excellent movie), so i invited them to come over to have simple kueh chap dinner, and with 1/2 a kampong chicken thrown in. 🙂

i went to sheng shiong & bought a 400g frozen belly pork (about S$4) & 1/2 pig head or face (S$4). the pig head came with the ear, so i had both ter tao bak 猪头肉 & ter heenh 猪耳. i tried the big intestine last time on 24.6.2014. both texture & flavour were good but it was still a bit strong taste, so i decided to be more conservative & bought the birth intestine aka fallopian tubes 生肠 instead. maybe you don’t think that was conservative. haha! 🙂

i prepared my own braising sauce (see recipe), which later became the soup for the kueh chap.

i did the usual preparation, scalding the belly & pig head after cleaning (i used a large kitchen knife to scrap off hair from the belly & face) to remove the scums. i then placed the pig head, belly & ear in the crockpot, added the braising sauce to cover the meat completely, then turned on low.

i learned this cold crockpot method to make a good pot roast which i have applied to cook belly pork very successfully e.g. 蒜泥白肉, a spicy garlic pork. what it does is that because the temperature rises quite slowly initially over 2-3hrs depending on the amount of cold liquid, it is equivalent to mild low temperature braising, resulting in a gentler, moist & tender meat. for this meat, total about 1kg, it should take about 5 to 6 hrs. you can also use a meat thermometer which i do & set at 90degC. i then set the meats aside. the braising sauce was now very tasty. i added the tau kwa, tau pok & the shelled cooked eggs & cooked on low for 2-3hrs.

for the birth intestine, i washed with salt (for large intestine the last time, i washed with salt & flour), cleaned thoroughly & left in a large bowl of water in the fridge overnight.  i was worried about the taste so i took out a small amount of braising sauce & cooked over the stove on low fire for 20minutes then dropped it in cold water. my friends later commented the texture was excellent, crunchy as it should be, flavourful & no strong taste. 🙂

the belly, pig head meat & pig ear were all quite good. nice flavour & just the right texture. 🙂

on 4.8.2014, i could not get the kueh for kueh chap from sheng shiong (i went to 2 different stores w/o success), so i used kueh teow instead. the next day my sis brought the kueh from another sheng shiong outlet & we walloped the leftovers. 🙂

the kueh only took 1 minute. by now the sauce was very tasty & i just added water & salt to taste to make the soup to add to the kueh. 🙂

when serving, garnish the dishes with chopped coriander & add fried shallots to the kueh chap.

kueh chap

kueh chap on 24.6.2014

kueh chap

kueh chap on 24.6.2014

overall, i think it was very successful, and comparable to a good kueh chap at the hawker stalls. 🙂

c.h.e.f andy

Ingredients:

  • 400g belly pork
  • 500g pig head meat
  • 100g pig ear
  • 1 birth intestine
  • 1 packet (2 pieces) tau kwa
  • 1 packet (10 pieces) tau pok

braising sauce

  • 3 tbsp dark sauce
  • 5 tbsp light soy sauce
  • 2 tbsp zhengjiang black vinegar
  • 1 tbsp heap sugar
  • 2 cinnamon bark
  • 4 aniseed
  • 4 cloves
  • 1 bulb peeled garlic
  • 3cm sliced ginger
  • 1 tbsp 5-pice powder
  • 1 litre water
  • salt to taste (about 2 -3 tsp)

Directions:

  1. mix the braising sauce.
  2.  scalding the belly & pig head after cleaning (use a large kitchen knife to scrap off hair from the belly & face) to remove the scums. place pig head, belly & ear in the crockpot, add the braising sauce to cover the meat completely, then turn on low & braise for about 5 to 6 hrs. you can also use a meat thermometer. set it at 90degC. the mild low temperature braising results in a gentler, moist & tender meat.
  3. set the meats aside. add the tau kwa, tau pok & the shelled cooked eggs & cook on low for 2-3hrs.
  4. wash birth intestine with salt (for large intestine, wash with both salt & flour), clean thoroughly & leave in a large bowl of water in the fridge overnight.
  5. take out a small amount of braising sauce & cook birth intestine over the stove on low fire for 20minutes then drop it in cold water. this produce a crunchy, flavourful dish & w/o the strong taste.
  6. when serving, garnish the dishes with chopped coriander & add fried shallots to the kueh chap.