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pork tjap tjoi with bean sprouts

2020-09-21+22

Tjap tjoi is the Dutch-Indonesian name for what is known in the US as Chop Suey. Look it up on the internet, and you'll find thousands of different recipes. They are often made with bami noodles, something I don't much care for. I used bean sprouts instead. As you can see in Pic4, the ingredients I used were not at all what the spice package called for.

I started this with the intention of making another chimichanga-sized lumpia variation, i.e. stuff a tortilla with this, freeze them for now and deep-fry before serving it. However, when I had Marielos taste it, she said she'd prefer to eat it as is.

That meant I had to keep the stew overnight and reheat it the next day. That is NOT a very good idea really as can be seen on Pic20+21. The bean sprouts melted away to almost nothing, and that watered down the sauce so much the stew was swimming. It was still quite palatable, but texture and looks were less than ideal.

Conclusion: Do not keep cooked bean sprouts overnight for reheating. Prepare and eat right away.

INGREDIENTS

This is what you need for 4 servings:

• 2+ lbs. Creole pork loin, cut small
• 2 lbs. bean sprouts
• 1 medium onion, chopped small
• 1/2 lb. mushrooms, chopped small
• 1/2 lb. carrots, potatoes, Brussels sprouts
  (I used leftover soup vegetables)
• olive oil
• optional: Conimex tjap tjoi spice mix

Pic1: pork tjap tjoi with bean sprouts

Directions

2020-09-21

Pic2-4: a few ingredients

• Cut the creole-flavored pork loin filet in small pieces.
• Rinse the bean sprouts at least 3 times. Discard any wiled and damaged sprouts.
• Chop the onion, mushrooms and other vegetables small.
  They have to fit inside a burrito.

 

Pic5: onions, mushrooms, spices
Pic6: carrots, potatoes, Brussels sprouts
Pic7: set aside

• Stir-fry the onions, ,mushrooms and spices together until dark brown. (Pic5)
• Add the other vegetables. Mix thoroughly. Warm through.
  Potatoes and carrots need to be fully cooked.
• Set aside and keep warm.

 

Pic8-10: Creole pork stew

• Stir-fry the pork meat in the enclosed Creole sauce.
• Cover and simmer over low heat for 15 minutes until the sauce has thickened again.

 

Pic11-13: mix

• Sir-fry the bean sprouts briefly over high heat for a few minutes.
  They should still be crisp.
• Remove from the heat.
• Add the meat, (Pic11) vegetable stew (Pic12) and mix it all together.
  The heat from meat and vegetables will cook the bean sprouts in a matter of minutes. (Pic13)
• Serve and enjoy. (Pic1)

 

with roasted poblano peppers and tomatillos

Pic14-16: poblano peppers, tomatillos

• Roast poblano peppers and tomatillos until fully cooked and beginning to caramelize.
  I used the leftover ones I cooked for today's midday meal because I had them anyway.
• Remove and let cool enough for safe handling.
• Peel the poblano peppers. (Pic15)
• Chop poblanos and tomatillos together.

 

Pic17-19: add poblano peppers

• Add to the stew.
• Mix together.
• Serve and enjoy. (Pic19)

 

2020-09-22 — Day 2

Pic20: refrigerated
Pic21: reheated
Pic22: leftovers

• Reheat the stew.
• Serve and enjoy.

---

c. burritos / chimichangas / lumpias

 

2020-09-22

Pic23: stuff
Pic24: roll
Pic25: freeze

Optional:

• Drain the stew to remove as much liquid as possible.
  You do not want a leaky tortilla in your deep-fryer!
• Stuff a FRESH flour tortilla with this stew, roll up and fold the ends for a burrito.
  Old tortillas will tend to crack and tear.
• Freeze the burritos for later use.
  Make sure they don't touch each other while freezing.
• Deep-fry the burrito to get a chimichanga-sized lumpia.

I did get to make my frozen burritos after all, but the bean sprouts in them will not be as nearly as crisp as they could have been. This should be done with a dry stew and bean sprouts that are still fresh and crisp.

 

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