Li Lup

 

The name li lup is passed down by my late mother-in-law.  It is a traditional dish that is everyone's favourite. It is often eaten with rice or plain porridge.

My second daughter, Janice and my son- in- law Calvin are big fans.

Ingredients

 

3 pcs of tau kwa (the firmer bean curd)

6 strings of bean stalk

4  pcs of preserved radish (Chye Po )

3 green chillies

A handful of toasted peanuts (optional)

2 tbsp of bean paste (tau cheong) chopped

1 tbsp sugar

1 tsp chilli paste (optional)

2 garlic (minced)

Oil for deep frying

Method

Cut  all ingredients into cubes.

Heat oil and when very hot, deep fry each ingredient separately.

Remove from pan

Remove oil leaving about one tbsp

Fry garlic till fragrant

Add bean paste, fry till fragrant

Add all ingredients, stir fry, add sugar, a little water and simmer for about 3 mins.

Dissolve the cornstarch in a little water and stir into the gravy

Only a little gravy is required

This will help to make the dish look shiny and appetizing.

Add peanuts and its ready

Serve with hot rice or plain porridge

Try it, you won’t regret it.