The Cabbage Stew AKA Chap Chye
Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop
Author: eckitchensg
Prep time:
Cook time:
Total time:
Serves: 4 pax
Ingredients
Hainanese Cream Cracker Pork Chop/ Thin Crispy Pork Bits
- 500g Sliced Pork Shoulder or Pork Loin (about 1 cm thick) or Shabu Pork Collar
- 1 tablespoon Five Spices Powder
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Sesame Oil
- 1 teaspoon Sugar
- A dash of White Pepper Powder
- 1 egg
- 100g Cream Cracker and 100g Biscoff (Grind into powder)
Braised Chicken Wings
- 300g Chicken Wings (or 300g of any parts of the chicken)
- 1 Piece Star Anise
- 1 Cinnamon Stick
- 1 tablespoon Sesame Oil
- 5g Thinly Sliced Ginger
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (Thick Caramelised one preferred)
- a dash of pepper
- 400ml Rice Wine
Chap Chye (Cabbage Stew)
- 400g Cabbage
- 1 tablespoon Oil
- 1 tablespoon chopped Dried Shrimps
- 1 tablespoon Chopped Garlic
- 1.5 tablespoon Oyster Sauce
- 1 tablespoon Sesame Oil
- 1 teaspoon Dark Soy Sauce
- 500ml Water
Hainanese Curry Gravy (Double the portion if you like your rice to be extra saucy)
- 1 Cinnamon Stick
- 2 Pieces Star Anise
- 1 tablespoon Oil
- 3 tablespoons Curry Powder (add additional 1 tablespoon for extra spicy kick)
- 2 tablespoons Soy Sauce (I used Feng He in this recipe which is slightly sweeten; add 1 teaspoon sugar if using soy sauce that do not have sweetness)
- 500 ml Water
- ¼ - ½ teaspoon Salt
- 1.5 tablespoon Tapioca Flour
- 3 tablespoon Water
Instructions
Hainanese Cream Cracker Pork Chop/ Crispy Pork Bits
- Use a mallet or the back of a cleaver to pound the Pork Shoulder (Not require if cooking Crispy Pork Bits instead)
- Add Five Spices Powder, light soy sauce, sesame oil, sugar and pepper to the pork chop
- Mix well and ensure the pork chop are thoroughly coated with the seasoning
- Cling wrap and allow it to marinate in the chiller for at least 2 hours or best overnight
- When ready to cook, remove the bowl of pork chop from the fridge and add in 1 whole egg. Mix Well.
- Transfer the grinded Cream Cracker onto a plate
- Coat the pork chops with the powdered cream cracker pieces by pieces and ensure that the pork chops are thoroughly coated with the cracker
- Air Fry or Deep Fry the pork chops base on your personal preference
- To Air Fry the Pork Chop: Preheat the air fryer at 200 degree celsius for 5 mins. Lay the pork chop into the basket or grill pan, and spray oil on both side of the pork chop. Air Fry the pork chops for 8 to 10 mins. (Do not overcrowd the basket and ensure that there is no overlaying pieces of pork chop.
- To Deep Fry the Pork Chop: Heat a pot of oil (test by dropping a crumb and when the crumb is sizzling and floating, the oil is ready for frying). Gently slide the pork chop into the heated oil and deep fry the pork chop until it's golden brown.
Braised Chicken Wings (Can replace with Pork Belly)
- In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance
- When done, add in oil and ginger, and lightly saute the ginger, cinnamon and star anise for 1 min,
- Add in the rest of the seasoning for the braised chicken and bring it to boil
- When boil, lower the heat to medium low and allow it to simmer for 30 to 45 mins until the chicken is tender and soft.
Chap Chye (Cabbage Stew)
- Add oil to a heated pan under medium heat.
- Add chopped dried shrimps and fry the shrimps until it turns slightly golden brown and crispy.
- Add in chopped garlic and saute for a few seconds until fragrance.
- Add in Cabbage and the rest of the seasoning and water for the cabbage stew
- Bring it to boil
- When boil, lower the heat to medium low and allow it to simmer for 30 to 45 mins under the cabbage is ultra soft
Hainanese Curry Gravy
- In a heated pot,under medium, toast the cinnamon stick and star anise until fragrance
- When done, add in oil and curry powder, saute until fragrance, add in water, soy sauce, and salt. Allow it to boil. Stir in coconut milk
- Combine tapioca flour and 3 tablespoons of water in a small bowl and mix until well combine.
- Slowly stir in the tapioca flour mixture into the boiled curry to thicken the gravy
- Serve the dishes in seperate plates or for a more traditional plate of Hainanese Curry Rice, add a portion of each of the dishes onto a plate of rice. Serve with a generous scoop of curry and braised gravy over the rice. Top with Fried Sunny Side Up if prefer.
Hi.. π the ingredient for the curry gravy sauce.. it’s written 2 tablespoon of soysauce. Is it salty light soy sauce.. or dark soy sauce? Thank you ππ
it is light soy sauce. I used Feng He Brand (a brand from Malaysia that is slightly sweeten). If the light soy sauce u uses do not have a sweet base, you can add 1/2 to 1 teaspoon of sugar to the curry sauce
My family loved this dish. I changed the cooking method of the pork chop to baked with panko π the only thing I had trouble with was the curry, I could still taste curry powder… Is it supposed to be that way? Thanks again for your recipe π
Hi,
it shouldn’t be powdery. Did you saute the curry powder? if it’s still powdery, you can consider using another brand. I used BABA curry powder recently and it tasted great