關於 pig bowls ，我們在網路上蒐集到這些相關的討論、資訊與評價

I am a big fan of both 潮州 Teochew-Singaporean peppery, or the darker, medicinal 馬來西亞 Malaysian-Hokkien Bak Kut Teh #肉骨茶 & used to eat it a lot when living in Malaysia for 2.5 years. Until recently not much in Hong Kong tasted great to me, the most correct was the now defunct #楊氏肉骨茶, & I almost got depression when that closed. Albeit Malacca Cafe, Satay Inn & now【馬來亞春色綠野景緻艷雅 Malayan Restaurant, 鰂魚涌】nails it quite right finally! A recipe passed down from her own Grandfather 👴🏻, the version here is claimed as a Klang style BKT & has a spare ribs > medium medicinal, but more sweet soup base. It’s served with Yao Fan 油飯 oil rice, which reminds me more of a Melaka or some Penang styles.
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Personally if one searches online, they say there’s 2-3 diff types of Bak Kut Teh. But obviously I never believed in that general classification because everywhere u go it tastes different, in fact the Taiwan-Hokkien #藥燉排骨 style tastes more similar to nearer Kuala Lumpur bowls but no one even related them together. I also love the Sabah 沙巴 style with many small bowls & often more pig intestines.. in Hong Kong our Chiu Chow shops usually make similar to white peppery Singapore-Teochew version more, such as #胡椒豬肚湯 . Remember HK & Chiu Chow both fall inside Cantonese region. I just often find the online information about BKT to be quite off the mark ... Even both Teochew & Hokkien have shareable Minnan 閩南話 words, so instead of dividing them up so clearly, I tend to think of the Food recipes itself to have shared love together in the past! 👀❤️

For this episode, we headed down to Chuan Seng Claypot Kway Chap to hit a new Kway Chap Eating Record! Kway Chap is a Teochew dish that consists of “Kway”, which is flat rice sheets in a light soy broth, and sides that usually include the traditionally unwanted parts of a pig like intestines and trotters, braised in a rich dark stock. While it may look straightforward, the preparation of the intestines is labour-intensive and they are cleaned by hand to ensure that they are thoroughly disinfected.

Chuan Seng Claypot Kway Chap, located at Jalan Besar, differentiates itself by serving their Kway Chap in claypot bowls that helps to retain heat and flavour. It is family-run, with the original founder present there as the Head Chef with his son-in-law managing the restaurant.

The Chef masterfully plated almost their entire menu of sides onto the giant plate, forming a Giant Braised Intestines Platter. There were at least 3 different types of intestines, trotter, knuckle, eggs and actual wild boar meat, all doused in the rich and herbal braising liquid. I then proceeded to consume 12 bowls of Kway together with the Braised Intestines Platter. The Kway were delicious, with the thin strips of rice noodles giving a very slight bite and paired with a fragrant and flavourful soy broth. They were good enough to be eaten on their own. This restaurant offers a chilli sauce with a strong vinegar kick that perfectly matches the fatty and chewy pig’s innards. The pig’s parts were generally tender and while some were necessarily chewy, they were pleasantly so.

It was a fun challenge for me as this Kway Chup was very well done. Do not be perturbed by the initial appearance, the “icky” factor and the fact that you probably will not know which exact part of the pig you are eating once you dig in for this dish. Try each side, preferably with chilli sauce and with copious amounts of Kway, and you will be left extremely satisfied. Do check out this family-owned Kway Chap restaurant with their unique claypot concept and excellent food!

Visit Chuan Seng Claypot Kway Chap at:
206 Jln Besar
Singapore 208892

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In this video, i went ahead and challenge myself to see how many bowls of Thai Kway Chup (rice noodle roll) i can put down!

The soup is peppery which is kinda similar to Bak Kut Teh's broth. Every bowl is nicely topped with crispy pork belly, pig stomach, thai fish sausages (which are actually sweet.)

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Check out some of my other Food Challenges!

MASSIVE MURTABAK CHALLENGE!
https://www.youtube.com/watch?v=REPlTGh9Za4&t=3s

BBQ PLATTER CHALLENGE!
https://www.youtube.com/watch?v=aNFK3IbLs3Q

5KG CURRY RICE CHALLENGE!
https://www.youtube.com/watch?v=dHnGh...

GIANT 10LBS Pho Challenge in Singapore!
https://www.youtube.com/watch?v=shRaCgaokkE

#foodchallenge #thaifood #kwaychu

⬇️⬇️English recipe follows ⬇️⬇️
盆菜：

材料：
鮑魚1罐
鳳尾蝦12兩
蠔6隻
帶子8隻
墨魚丸8粒
冬菇8隻
豬皮
蘿蔔1個
魚肚
油雞半隻
叉燒半斤
燒鴨半隻

處理：
1. 豬皮、魚肚、帶子、蝦及八爪魚丸，清水解凍。
2. 冬菇：
a. 少油爆香冬菇
b. 放2粒冰糖
c. 加水
d. 加蠔油
滾起收細火炆腍。
3. 轉動蘿蔔切一舊舊。煲半煲滾水，放蘿蔔，加入鹽，滾後，熄火，浸30分鐘。
4. 冬菇炆好，連汁放入碗中。
5. 豬皮及魚肚加入一杯水及1湯匙鮑魚汁，炆3分鐘。
6. 蝦、帶子及八爪魚丸洗淨。
7. 魚肚、豬皮炆了一會，先夾起豬皮，魚肚炆多一會，加入八爪魚丸，炆一會就可以了。
8. 過了3分鐘，熄火，分開3隻碗盛載。
9. 生蠔沾上少許生粉，放油落鑊，放生蠔，煎至金黃色，加入豉油，夾上碟。
10. 帶子沾上生粉，轉慢火，放帶子落鑊中，開大火炸一炸，炸至金黃色就可以了。
11. 加油落鑊燒熱，放沾上生粉的鳳尾蝦，炸至金黃色，倒去油，加入茄汁及糖，炒勻，放上碟。
12. 鮑魚，先煮熱罐內的汁加入少許水，加入冬菇汁，鮑魚煮一下，夾起鮑魚，倒起汁。
13. 預備一個盆菜的盆，蘿蔔豬皮先放。
14. 放豉油雞、燒鴨及叉燒。
15. 魚肚及八爪魚丸放盆側邊。
16. 冬菇放側邊。
17. 放帶子及生蠔。
18. 放茄汁蝦。
19. 放鮑魚在中間。
20. 鮑魚冬菇汁淋上盆菜面。
21. 煮滾，完成。

Poon choi:

Ingredients:
Canned abalone 1 No.
Frozen shrimps 12 Nos.
Oysters 6 Nos.
Frozen scallops 8 Nos.
Squid balls 8 Nos.
Mushrooms 8 Nos.
Pig skin
White radish 1 No.
Fish maw
Soy chicken 1/2 No.
Roasted pork 1/2 catty
Roasted duck 1/2 No.

Preparation:
1. Defrost pig skin, fish maw, scallops, shrimps and fish balls with tap water.
2. Mushrooms:
a. Fry up with little oil.
b. Put 2 cubes of rock sugar.
c. Add water.
d. Add oyster sauce.
Turn to low flame after boils up. Braise until the ingredients turn soft.
3. Cut radish by rolling it on chopping board horizontally. Boil up half pot of water, put radish, add little salt. Turn off fire after boils up. Leave it for 30 minutes.
4. Mushrooms have been braised well, put it in a bowl as well as the sauce.
5. Braise pig skin and fish maw with a glass of water and 1 tbsp abalone sauce for 3 minutes.
6. Rinse shrimps, scallops and fish balls thoroughly.
7. Fish maw and pig skin has already braised for 5 minutes, pick up pig skin, braise fish maw for a few minutes more. Add fish balls at that time, braise for 5 minutes more is OK.
8. Turn off fire after 3 minutes. Put ingredients in 3 separate bowls.
9. Coat oysters evenly with tapioca starch. Heat up oil in wok. Put oysters in wok, fry oysters until the colour turns in gold. Add little light soya sauce on top, then put them on plate.
10. Coat scallops evenly with tapioca starch, turn to low flame, put scallops in the middle of wok. Turn to high flame, frying for 1 minute when the scallops have turned gold in colour. Put them on plate.
11. Heat up oil in wok, put shrimps with tapioca starch in wok, fry until colour turns in golden yellow. Pour away oil in wok, fry well with tomato ketchup and sugar. Put on plate.
12. Abalone, heat up sauce in can with little water, add the sauce from mushrooms. Cook abalone for 1 minute. Pick up abalone. Put sauce in a bowl.
13. Prepare a big bowl for poon choi. White radish and pig skin are to be put at bottom.
14. Then put chicken, duck and roasted pork in the bowl.
15. Fish maw and fish balls are to be put at edge of the bowl.
16. Mushrooms are to be put at edge of bowl as well.
17. Put scallops and oysters.
18. Put shrimps.
19. Put abalone at the middle of poon choi.
20. The sauce from abalone and mushrooms are to be put on the poon choi.
21. Heat poon choi up. Serve.

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