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Fan Choy

  • Serves 9 - 11
  • Average

It is my signature dish, I have altered it to the taste that suits the family. I would like to share with my friends as it is so simple to cook.


Brenda Penaranda


  • For char siew (you can choose to buy the chaw siew)

    700g skinless pork belly

    3 tbsp char siew sauce

    3 cloves garlic – finely chopped

    1 tbsp honey – for glazing

  • For fan choy

    4 cup rice – cooked with less water

    6 hard boiled eggs – shelled, and slice half

    1 stalk spring onion – chopped

    1 tin luncheon meat – cut into cubes

    2 chinese sausage – remove skin and roast for 10 minutes, cut into slices

    3 cloves garlic – minced

    3 japanese cucumber – cut into slices

    5 tbsp dark soya sauce

    4 tbsp sesame oil

    1 tbsp brown sugar

    1 tsp pepper


    To cook the chaw siew:

    1. Marinate pork belly with chaw siew sauce and garlic overnight or 2 hours.
    2. Heat up oven to 200 degrees, place pork belly on wire rack and bake it for 15 minutes.
    3. Remove the chaw siew, glaze both sides with honey, put it back to the oven and bake for another 15 minutes or till cooked.
    4. Cut into slices, ready to be place into the fan choy.

    To cook the fan choy:

    1. Heat up the wok with sesame oil, fry chopped garlic till golden brown. Add in brown sugar and fry for 2 minutes.
    2. Add in cooked rice, mixed well with sesame oil.
    3. Add in dark sauce into rice and mixed well for another 5 minutes.
    4. Prepare heat proof bowls to contain the fan choy.
    5. Assemble the fan choy according to this sequence. Spring onions, eggs, chinese sauage, luncheon meat, chaw siew, rice.
    6. Steam for 15 minutes. Ready to serve together with cucumber slices.