Thursday, October 8, 2009

'Chau Lup Lup'

Sokehah Cheah | 5:01 PM | |

What a funny name, 'Chau Lup Lup', curious to know what it is?  It's one of my late mum's signature dishes, and it's her favourite whenever she cooked plain white porridge.  She called it 'Chau Lup Lup', which literally means 'fry all the small pieces'.  That's why all the ingredients are either diced or sliced.
When eaten with plain porridge, it resembles the 'Hakka' dish, 'Looi Char', where everything is mixed together with rice and a vegetable tea.  Like 'Looi Char', this dish also requires a fair bit of biting and chewing power.











Recipe for Chau Lup Lup

Ingredients :
  • 150 gm French Beans  - diced
  • 100 gm Dried Bean Curd  - diced
  • 50 gm Preserved vegetable/Choy Poh  - diced
  • 20 gm Dried Shrimps, wash and drained
  • 80 gm Roasted Pork  -  diced
  • 40 gm Groundnuts
  • 1.1/2 to 2 Tbsp oil for frying
  • 2 shallots  - chopped
  • 1/2  Tsp Salt
  • 1 Tsp light Soya Sauce
  • 1/2  Tsp sugar
  • Waer for sprinking while frying
Garnishing   -   1 red chilly, sliced

Method :
  1. Lightly fry the groundnuts till cooked, discard the skin, and set aside.
  2. Heat up the oil, add in the salt and saute the sliced shallots with the diced roast pork.
  3. Add in the dried shrimps and the diced preserved vegetable and continue frying.
  4. Next, add in the diced dried bean curd, fry lightly.  At this juncture, add in the light soya sauce and sugar.
  5. If the dish is a bit dry, wet it by sprinkling in some water just to keep it moist.
  6. Lastly, add in the diced french beans and add salt to taste.
  7. Dish up and garnish with  a sprinkling of the roasted groundnuts and sliced red chilly.
  8. Serve.
Note :   This dish will go well with plain white porridge.

See also Taiwanese Porridge aka Sweet Potato Porridge.

9 comments:

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

  1. We usually have the salted or century eggs, the pork floss or pickled cucumbers for congee but never tried this. So, this is something new to try for our congee. It's healthier too. Thanks for the recipe.

    ReplyDelete
  2. You are welcome. We normally have some dishes to go with white porridge. Give it a try.

    ReplyDelete
  3. This brought back memories of my mom's signature dish too. She loved this and good at it. I should have learned from her then but now I can learn from you...:) thanks for sharing this wonderful dish. Love it!

    ReplyDelete
  4. Tasty dish, but need to chew and chew....good exercise.

    ReplyDelete
  5. I like chew and chew dishes....:-) and that's lots of nuts atop!

    Angie's Recipes

    ReplyDelete
  6. Ya, good exercise for both the teeth and the jaw! Thanks for dropping by.

    ReplyDelete
  7. My mum used to prepare this too and it is one of my favourite dishes. I also add in some chilli padi for the extra "kick" and use fresh shrimps instead of the dried ones. Tastes sumptuous.

    Rotterdam ICON

    ReplyDelete
  8. Hi
    Yup, is chilli paid readily available in Rotterdam? This dish tastes good with plain white porridge. Thanks for dropping by.

    ReplyDelete
  9. yes, chilli padi as well as the bigger ones are available in Rotterdam. The Indian stores also sell those that are shaped like red and yellow peppers, though smaller in size and lighter and those are really "hot"

    Rotterdam ICON

    ReplyDelete

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