Kway Chap Bonanza
Kway Chap Bonanza is a popular dish in Singaporean cuisine, featuring a variety of ingredients and flavors. This hearty and flavorful dish is perfect for a satisfying meal with family and friends.
Ingredients
- 500g pork belly
- 10 hard-boiled eggs
- 1 piece of dried bean curd
- 1 packet of kway (flat rice noodles)
- 1 bunch of Chinese parsley
- 5 cloves of garlic
- 2 tablespoons of dark soy sauce
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of five-spice powder
- 1 teaspoon of white pepper
- 1 teaspoon of sugar
- 1 tablespoon of cooking oil
Instructions
- Prepare the pork belly by boiling it in a pot of water for 10 minutes. Remove from water and slice into thin pieces.
- In a separate pot, combine the dark soy sauce, light soy sauce, oyster sauce, five-spice powder, white pepper, and sugar. Add the pork belly slices and simmer for 1.5 hours until tender.
- Add the hard-boiled eggs and dried bean curd to the pot and continue simmering for another 30 minutes.
- In a separate pot, blanch the kway (flat rice noodles) in boiling water for 1-2 minutes. Drain and set aside.
- Heat the cooking oil in a pan and sauté the garlic until fragrant. Add the blanched kway and toss to coat with the garlic oil.
- To serve, arrange the pork belly, hard-boiled eggs, dried bean curd, and kway in individual bowls. Garnish with Chinese parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Small pot Pan
Tools
Stove Strainer Tongs
Serving suggestions
Serving suggestion: Enjoy the Kway Chap Bonanza with a side of chili sauce and a refreshing iced drink.
Tips & tricks
Tip: For an extra kick of flavor, add some chopped chili padi to the dish for a spicy twist.
Cost
$20