Street Food - Kway Chap

June 21, 2012 Ivan Teh - RunningMan 0 Comments

Street Food - Kway Chap

Also Known As:
Kway Chap, Kuay Chap, Kuey Chap, Kueh Chap, Braised Pig's Offals



Average Price Per Serving:
SGD $3 - $10



Description:
Kway Chap is a Teochew dish which features braised pig's parts and other ingredients in a savoury dark soy sauce / braising gravy, served with a bowl of broad flat rice noodles (Kway / Kuay) in the same gravy.


Preparing Kway Chap is a time-consuming process which requires great skill in ensuring all 3 components of the dish turn out well.

The first component in Kway Chap is the bowl of broad flat rice noodles (Kway / Kuay). The noodles should be thin, smooth and translucent, the soup / broth thin but savoury.

Garnishings of fried shallots are often added to enhance the fragrance.

The second component of Kway Chap are the braised pig's parts / organs.

The savoury dark soy sauce / braising gravy is made by boiling pork bones in water, with garlic, ginger, oil, dark soy sauce, light soy sauce, pepper, cloves, cardamom, star anise, cinnamon sticks, chinese 5-spice powder and sugar.

Other hawkers may also include other spices to enhance or differentiate their sauce.

Once properly boiled, part of the broth is used as soup for the noodles.

Then the rest of the pig's parts / organs are added and boiled. Often, these include the pig's large intestines, small intestines, stomach, tongue, pork belly, pork loin and pig's skin.

Other more uncommon parts of the pig that may be braised include the ears, kidney, liver or rectum.

Other ingredients that are also braised together include eggs, fried tofu puffs and chinese firm dry tofu.

Once the broth has reduced till it reaches a thick, gravy-like consistency, it is ready to be served.

A good gravy / sauce should be slightly sweet, savoury, and thick without being gooey. The pig's parts / organs should not have any smell, or intestinal taste, while being soft and tender.

The third component of Kway Chap are the additional side ingredients it is served with. These include preserved vegetables, fish cake and braised duck.
Some hawkers also sell braised pig's trotters.


Kway Chap, when done well, is extremely tasty. People will just need to get over the thought of eating braised pig's offals.


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I find eating Kway Chap to be extremely satisfying, and is among my preferred breakfast foods. I especially love the large intestine!

These are the top 3 stalls which I feel serve the best Kway Chap in Singapore.


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Tong Lok Kuay Chap
@ 114 Pasir Panjang Road
Opening Hours: 7am - 3pm Closed Sun & Mon





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Yong Li Cooked Food
@ 14 Haig Road #01-33
Opening Hours: 7am - 2pm Daily




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Lao San Kway Chap
@ 232 Ang Mo Kio Avenue 3 #01-1222
Opening Hours: 6am - 11.30pm Closed Mon



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Honourable Mention

To-Ricos Guo Shi (Blanco Court)
@ 51 Old Airport Road #01-36
Opening Hours: 11.30am - 4.30pm Closed Mon



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