Short-cut Kway Chap

I have a pot of braised sauce leftover from last week's Braised Duck. So, I shall use it to make Kway Chap.


Ingredients:
- pig large intestines 
- pig small intestines 
- pork belly 
- pork skin 
- broad kway tiao 
- braised sauce (see my recipe on Teochew Braised Duck) 
- salt 
- sugar 
- corn starch 

Procedures:
1) Place the braised sauce in a slow cooker. Add cleaned pork intestines, belly and skin to it. Slow cook at high for 3 hours. 
2) Cut the meat into bite-sizes and arrange them on a serving plate. 
3) Transfer 1 cup of the sauce to a sauce pan. Season with salt and sugar until desired taste. Thicken the sauce with corn starch. Pour the sauce on the meat platter. 
4) Bleach the kway tiao and place them on serving bowls. Add some braised sauce to them. Serve. 

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