Makan Kaki

To those still slightly taken aback by the title of this blog (and those who have arrived via this weekend’s Makan feature about our nation’s aptitude in embracing good food), yes, the following is for a soup-based Filipino dish that features the ever-popular Chinese waxed sausages as a key ingredient.

As odd as this may be for many Chinese, I swear, it’s absolutely delish. Don’t believe me? Give the recipe a go. I’ve simplified it a little, so novice cooks have no excuse.

Having said that, the following takes nothing away from the flavourful qualities of this unique pairing of flavours.

For generations, this more-ish sweet and savoury dish has been a common feature at my family’s dinner table. Needless to say, it is still a hot favourite.

Enjoy!

Nilagang baboy with Chinese waxed sausages

Serves 4

Ingredients

450g soft bone pork

3-4 lap cheong

4 medium carrots, peeled and sliced into wedges

3 medium potatoes, peeled and quartered

2 cups Chinese cabbage, washed and torn

1/4 cup garden peas (fresh or frozen)

1 cup chicken stalk (unsalted)

4 cups water

Salt and ground white pepper to taste

Spring onions to finish

Method

1. First peel the thin film that wraps the lap cheong, then sliced them medium-thick (around an inch and a half long). Set aside.
2. Bring the 4 cups of water to a boil and add pork pieces. Bring to a simmer and cook for about 15 minutes.
3. Add lap cheong and continue to cook for another 10-15 minutes.
4. Next, add the carrots followed by the potatoes after carrots have been cooking for about 5 minutes. Continue to cook until potatoes are just cooked (this should ensure that the carrots end up nice and soft while the potatoes are cooked through but not mushy).
5. To finish, add stock, cabbage, peas, salt and pepper to taste, and simmer for another 10 minutes. If you would like more soup, or if the liquid is reduced too much, just add water (a cup at a time) and season accordingly.
6. Add a few sprigs of spring onions, cover, remove from heat and let stand for about 10 minutes before serving.
7. Serve with steamed white rice (long or short) and good, MSG-free sambal belacan.

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