Sunday 11 August 2013

Cantonese Loh Kai by Sharron Wee

Cantonese Loh Kai
This recipe serves 10 pax

2 tbsp. of chopped garlic
5 pcs of shallots, sliced
4-5 tbsp. of hoisin sauce
10 cubes of Nam yee ( red Chinese fermented beancurd)
4 tbsp. of tau cheo ( brown soya bean paste)
10 chicken wings
250g pigs intestine ( you can buy them from the kueh chap stall or buy the fresh ones from the butcher)
20 pcs of Chinese mushrooms ( soak them in hot water for 20 mins before using)
2 large cuttlefish ( jiu herh) cut into thick slices
20 pcs of tau pok ( fried bean curd puffs) cute into halves
Kangkong vegetable
1/2 tsp salt

Sautéed the minced garlic, shallots for a few secs. Add in the nam yee and taucheow and continue to sauté till fragrant.
Add in the chicken wings into the mixture followed by the pig's intestine.  
Add hoisin sauce and enough water just enough to cover the chicken and pigs intestine mix.
Allow the chicken to cook thoroughly, bring mixture to a boil
Lower the fire the add jiu herh, Chinese mushrooms, tao pok and kangkong in and leave to cook till tender.
Taste the stew and if it is not salty enough, add a few drops of light soya sauce or sugar

Best served with white rice and some chilli sauce. I use the Tiger Brand Garlic and Chilli sauce from NTUC

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