Skip to main content
logo
Food Advertising by

'Chau Lup Lup'

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.

Comments

  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

Post a Comment

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.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.