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
- 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
- Lightly fry the groundnuts till cooked, discard the skin, and set aside.
- Heat up the oil, add in the salt and saute the sliced shallots with the diced roast pork.
- Add in the dried shrimps and the diced preserved vegetable and continue frying.
- Next, add in the diced dried bean curd, fry lightly. At this juncture, add in the light soya sauce and sugar.
- If the dish is a bit dry, wet it by sprinkling in some water just to keep it moist.
- Lastly, add in the diced french beans and add salt to taste.
- Dish up and garnish with a sprinkling of the roasted groundnuts and sliced red chilly.
See also Taiwanese Porridge aka Sweet Potato Porridge.