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| Photo Credit Hed Chef |
Recipe source The New Paper
Ingredients
For Chai Po Topping
300g chai po (preserved radish)
100g garlic cloves, finely minced
100g shallots, finely minced
100g dried shrimp
230ml shallot oil
3 tbsp sugar
1 tbsp dark soya sauce
For shallot oil
200g of sliced shallots
250ml oil
¼ tsp sugar
Pinch of salt
Method
To make the shallot oil:
1. Heat the oil over medium heat.
2. Add sliced shallots and lower the heat, deep frying until the shallots are golden-brown and crisp.
3. Use a sieve to remove the fried shallots.
4. Reserve the shallot oil for later use.
5. Sprinkle salt and sugar over the fried shallots and store in airtight containers in the fridge.
To make the chai po topping:
1. Rinse and soak chai po in water for 20 minutes.
2. Strain, rinse and strain the chai po again with a sieve. Press to remove excess water.
3. Mince the chai po finely.
4. Rinse the dried shrimp, then soak for 10 minutes. Strain and mince finely.
5. Heat a third the shallot oil over medium-low heat.
6. Add minced dried shrimp and fry till fragrant.
7. Mix in the minced garlic and shallots.
8. Add half of the remaining shallot oil. Allow the oil to heat up and fry until garlic is fragrant.
10. Add the remaining oil. Once the oil begins to bubble gently, add the chai po and fry for 10 minutes.
11. Add the sugar and stir before adding the dark soya sauce.
12. Turn off the heat and cool mixture before transferring to airtight containers. Store refrigerated.
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