Kuey Chap

As i don't really enjoy fatty belly pork, pork loin is as good. Another simple and hearty meal.

Unfolding of the recipe:

Ingrediant
4 large soya bean cakes, cut into small squares
2 tbsps oil
2 tbsps sugar
6 cloves garlic, lightly bashed

(A)
2 tbsps light soya sauce
4 tbsps dark soya sauce
225ml (8fl oz) boiling water
1/2 tps salt

605g (21 oz) belly pork pork loin, cut into pieces
10 2 hard-boiled eggs

Method
1. Immerse soya bean cakes in salted water for 5mins, drain and fry in a non-stick pan till lightly browned on all sides. Remove to a dish.

2. Heat a heavy-bottomed aluminium saucepan. Put in oil and sugar and leave till sugar turns a light golden brown. Add garlic, cook for a moment, add (A) and bring to boil. Put in pork and cook briskly for about 2omins or till pork is well done.

3. Add eggs and leave to simmer for another 1/2hr or till pork is tender. Add the fried soya bean cakes 10mins before the pork becomes tender and leave to simmer for 5mins. Serve hot.

4.Cook the kuey chap in water. Drain. Put into a bowl. Pour in some gravy. Top with celery, shallot. Serve.

Note:
Add small amounts of boiling water if gravy thickens before meat is tender.
Kuey chap, a fatter smoother version of kwayteow.