CHWEE KWAY CHAI POH TOPPING

This robust and ultra fragrant Preserved Turnip topping turned out much easier to

make than I thought!

Here's a quick video:

150g Sweet Preserved Turnip

5 Shallots

3 Cloves of Garlic

1 TB Dark Soya Sauce

2 TB Sugar

White Pepper

Preparing the turnip:

As the preserved turnip is extremely salty, it is best to soak it and drain about 5 times.

Once this is done, it's best to squeeze out as much water as your can.

• 150g Chai Poh (Preserved Turnip) - Washed about 5 times and drained to remove saltiness

• 5 shallots - Sliced

• 3 cloves of Garlic - Chopped

• 1 TB Dark Soya Sauce

• 2 TB Sugar (I would suggest starting with one tablespoon and test it out first)

• White Pepper

STEP ONE:

Fry sliced Shallots to light brown.

STEP TWO: Add Chopped Garlic and fry till light brown

STEP THREE:

Add Turnip and fry till fragrant.

STEP FOUR

Add Dark Soya Sauce and Sugar and White Pepper.

NOTE: Add sugar a little at a time and taste as you go along to adjust the sweetness level to your liking.

STEP FIVE:

Enjoy!