Sunday, May 17, 2015
Nonya Chap Chye
Tried and tested.
This was such a crowd pleaser that I've cooked it the very next week after my first attempt.
What a happy myriad of colours!
This week's edition was same same but different.
Using some deep fried pork belly instead.
And I added black moss (not in picture) this time :)
I used some of the reserved water from soaking the dried prawns as well.
Taking the healthier (less mess too!) option, I didn't deep fry the tau kee so I've added it in together in Step 8 to let it cook for longer.
Since I was using fermented soybean instead, I mixed the oyster sauce, salt and chicken stock cubes together before adding it in to the simmering vegetables.
If you're using chicken stock cubes instead, you'd need one to one and a half cubes.
I added in two tablespoons of oyster sauce and a quarter teaspoon of salt.
And if you're wondering if sio bak or regular pork belly is better for taste, I'd say it's really up to your own personal preference.
But if you left it to me, I'd cook with pork belly and top it off with sio bak! :)
From my kitchen to yours,