pork tjap tjoi with bean sprouts


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.


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



Pic2-4: a few ingredients


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


Pic8-10: Creole pork stew


Pic11-13: mix


optional: roasted poblano peppers and tomatillos

Pic14-16: poblano peppers, tomatillos


Pic17-19: add poblano peppers


2020-09-22 — Day 2

Pic20: refrigerated
Pic21: reheated
Pic22: leftovers



Pic23: stuff
Pic24: roll
Pic25: freeze


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.