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
- 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
- Lightly fry the groundnuts till cooked, discard the skin, and set aside.
- Heat up the oil, add in the salt and saute the sliced shallots with the diced roast pork.
- Add in the dried shrimps and the diced preserved vegetable and continue frying.
- Next, add in the diced dried bean curd, fry lightly. At this juncture, add in the light soya sauce and sugar.
- If the dish is a bit dry, wet it by sprinkling in some water just to keep it moist.
- Lastly, add in the diced french beans and add salt to taste.
- Dish up and garnish with a sprinkling of the roasted groundnuts and sliced red chilly.
See also Taiwanese Porridge aka Sweet Potato Porridge.