Ingredients with Measurements:
- 1 pack of bean curd skin (about 10-12 pieces)
- 500g pork belly, sliced into thin pieces
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon five-spice powder
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 liter water
- 2 tablespoons soybean paste
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
Special equipment needed:
- Large pot
- Wok or frying pan
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Soak the bean curd skin in warm water for 10-15 minutes until soft. Drain and set aside.
2. In a mixing bowl, marinate the pork belly with dark soy sauce, light soy sauce, oyster sauce, garlic, five-spice powder, white pepper, salt, and cornstarch. Mix well and set aside for 15 minutes.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the marinated pork belly and stir-fry for 5-7 minutes until browned and crispy. Set aside.
4. In a large pot, bring the water to a boil. Add the soybean paste, sugar, rice vinegar, and sesame oil. Stir well and let it simmer for 10-15 minutes until the sauce thickens.
5. Add the bean curd skin to the pot and let it simmer for 5-7 minutes until the skin is soft and tender.
6. Serve the bean curd skin and pork belly in individual bowls. Ladle the sauce over the top and garnish with chopped scallions and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for stir-frying and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 7g
Cholesterol: 80mg
Sodium: 1000mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 15g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Soybean paste can be substituted with miso paste.
- Rice vinegar can be substituted with apple cider vinegar.
Variations:
- Add hard-boiled eggs to the dish for extra protein.
- Use different types of meat such as duck or lamb.
- Add vegetables such as bok choy or mushrooms.
Tips and tricks:
- Soak the bean curd skin in warm water to soften it before cooking.
- Marinate the pork belly for at least 15 minutes for maximum flavor.
- Use a non-stick wok or frying pan to prevent sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the dish in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or carrots.
- Pickled vegetables such as cucumbers or radishes.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the bean curd skin is too tough, soak it in warm water for a longer period of time.
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bean curd skin is a popular ingredient in Chinese cuisine and is often used in vegetarian dishes. Kway Chap is a popular Singaporean dish that is made with flat rice noodles and a variety of meats and vegetables.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the dish hot with steamed rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Singaporean