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  • Hawker chicken & pork Tapao re-purposed…

Hawker chicken & pork Tapao re-purposed…

Posted on Jun 28th, 2020
by Brian Kennett
Categories:
  • Small Plate Recipes
Hawker chicken & pork Tapao re-purposed...

Hawker chicken & pork Tapao re-purposed…

I am always looking for new ideas for the kid’s breakfast and also I am a firm believer in trying to reduce food waste hence us always doing Tapao at the local hawker. Perhaps it goes back to my days as a kid at my Mum’s and Nan’s having dripping on toast, or bubble & squeak the next day after a family roast. Who knows. But anyways re-purposed food can be quite amazing, as you’ll see from today’s recipe for Jude Jude’s breakfast;

Hawker chicken & pork Tapao re-purposed…

Hawker chicken & pork Tapao re-purposed...
Who’d have thought you could ever stack hawker food haha. Shit, why not. I think it looks absolutely incredible re-purposed like this and believe me it was absolutely delicious.

As usual at the local hawker, we had massively over-ordered. Bee Hoon, deep-fried chicken wings, deep-fried 5-spice pork belly, sliced fish, and the list goes on. So yes we did indeed ask for Tapao. Now for the uninitiated, I might just slip into Daddy-Pedia mode;

This word originates from the Chinese phrase Da Pao which means to package. It’s not just a Singaporean gig either as this is used in parts of many Southeast Asia such as Singapore and Malaysia.  For example; “On your way home can you tapao something for me?” “Aunty, too full, tapao can?” Now, is it just me or is this uncannily similar to Tapas… There’s a thought!!!
Anyways here’s what I did for that boy Jude Jude’s breakfast;
(Best to have some stacker rings for this – but not impossible if you don’t – improvise with a stumpy glass)
  1. Strip all the meat off the chicken wings, skin inclusive;
  2. Make sure no bones in the deep-fried pork belly – add to the chicken meat;
  3. Chop all that up into a fine mince;
  4. Pop that in a frying pan with a 1″ knob of salted butter and fry up until crispy;
  5. I did add a little black truffle Tartufata as well to jazz her up – could also use soy or Magi seasoning;
  6. At the same time toast 2 slices of bread in the pan with a 1″ knob of salted butter until golden-brown on both sides;
  7. Cut four circles from the toast with a small stacker ring;
  8. On your platter put the stacker ring and pop in the stacker ring in this order;
    • A toast circle
    • 1x Tbsp Tapao mix
    • A toast circle – push down
    • 1x Tbsp Tapao mix
    • A toast circle – push down
    • 1x Tbsp Tapao mix
    • A toast circle – push down
    • Mayo blob + something green
  9. Careful remove the stacker ring and serve on up.

That’s it. No wasted food and a stunning dish to look at and eat. How good is that? Jude Jude loved it, so everyone was happy. I must show the Hawker Stall Aunty what I did and see what she thinks? She is a family friend as we have been eating with her for 7 years now (she even buys me special soy sauce when she goes to Malaysia – like another Asian Mum haha). I like this as a theme actually as that is two dishes today that is messing with traditional hawker food… hmm there’s an idea!!! Anyways that was Hawker chicken & pork Tapao re-purposed… it’s a beauty – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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