Ingredients with Measurements:
- 1 pack of kway chap (flat rice noodles)
- 1 cup of preserved mustard greens, chopped
- 1 tablespoon of vegetable oil
- 1 tablespoon of dark soy sauce
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 teaspoon of five-spice powder
- 4 cups of water
- 2 hard-boiled eggs, sliced
- 1/2 cup of fried shallots
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Medium-sized saucepan
- Strainer
Step-by-step instructions:
1. Rinse the kway chap under cold running water and set aside.
2. In a medium-sized saucepan, heat the vegetable oil over medium heat. Add the minced garlic and cook until fragrant.
3. Add the chopped preserved mustard greens, dark soy sauce, light soy sauce, oyster sauce, sugar, and five-spice powder. Stir well and cook for 2-3 minutes.
4. Add the water and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes.
5. In a separate pot, bring a large pot of water to a boil. Add the kway chap and cook for 1-2 minutes until it is soft and pliable. Drain and set aside.
6. Strain the mustard green mixture through a strainer and discard the solids.
7. To serve, place the kway chap in a bowl and pour the mustard green broth over it. Top with sliced hard-boiled eggs, fried shallots, and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 45g
- Protein: 8g
Substitutions for ingredients:
- Preserved mustard greens can be substituted with pickled mustard greens.
- Vegetable oil can be substituted with any neutral oil.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add sliced pork belly or chicken to the broth for extra protein.
- Use different types of noodles, such as udon or egg noodles.
Tips and tricks:
- To prevent the kway chap from sticking together, rinse it with cold water after cooking and toss it with a little bit of oil.
- Adjust the seasoning to taste by adding more sugar or soy sauce if needed.
- The broth can be made in advance and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the leftover broth and kway chap separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth in a pot over medium heat until it is hot. Reheat the kway chap by steaming it for a few minutes or microwaving it for 30 seconds.
Presentation ideas:
- Serve the kway chap and broth in individual bowls.
- Garnish with sliced green onions or chili flakes.
Pairings:
- Serve with a side of steamed vegetables, such as bok choy or broccoli.
Suggested side dishes:
- Steamed vegetables
- Fried tofu
- Chinese tea eggs
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the kway chap is too sticky, rinse it with cold water and toss it with a little bit of oil.
Food safety advice:
- Make sure to cook the kway chap and broth thoroughly to prevent any foodborne illnesses.
Food history:
- Kway chap is a popular dish in Singapore and Malaysia that originated from the Teochew region of China.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Singaporean