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Recipe Kueh Chap

Recipe Kueh Chap

Image Credit: Derrick Chee

This recipe for Kueh Chap is a classic Teochew dish, consisting of flat sheet rice noodles served in braising sauce of pig innards, tofu and braised hard-boiled egg. This is an immensely popular dish in Malaysia, particularly to folks from Penang, Kuching and Johor! You would normally find this savoury dish being served in kopitiams all around Malaysia.

If you’re craving for some good kuey chap but refuse to leave your home, Foodpanda has introduced an authentic and relatively simple recipe for kuey chap. Follow the recipe below and make your very own kueh chap!

Ingredients (5 servings):

  • Broth:

    • 5 garlic cloves
    • 2 cinnamon sticks
    • 3 pieces of star anise
    • 5 tbsp dark soy sauce
    • 5 tbsp light soy sauce
    • 3 tbsp black peppercorns
    • 2 tbsp vegetable oil
    • 2 tbsp five spice powder
    • 2 tbsp fried shallots
    • 1 litre of water
    • Fresh coriander (roughly chopped)
  • Other ingredients:

    • 200g pork belly (chopped)
    • 200g pork skin (chopped)
    • 200g large pig intestines (cleaned and chopped)
    • 200g small pig intestines (cleaned and chopped)
    • 2 hard-boiled eggs (halved)
    • Tofu puffs
  • Chilli sauce:

    • 4 garlic cloves
    • 20g ginger
    • 6 tbsp chilli paste
    • 2 tbsp white vinegar
    • 1 tsp sugar
  • Noodles:

    • 1 – 2 packets flat rice noodles

Directions:

  1. Broth: In a large pot, heat some vegetable oil in the pot and add the cinnamon sticks, star anise, peppercorns and five-spice powder. Cook until fragrant, pour in the water. Bring to a boil.
  2. Toss in the ginger, garlic, sugar, dark and light soy sauce. Then, boil for 2 minutes.
  3. Add in the pork belly, pork skin and intestines. Cook for about 1 hour over low heat. Then, add in the hard-boiled eggs and tofu puffs.
  4. Remove the intestines from the stock and cut into bite-sized pieces (roughly 6cm for each piece).
  5. Chilli sauce: Using a food processor, mix the chilli paste, ginger, garlic and white vinegar. Add more sugar, if necessary.
  6. Noodles: Blanch the noodles in boiling water, as the package instructs.
  7. Divide the noodles into 5 bowls and top with intestines, pork belly, pork skin, hard-boiled eggs, tofu puffs, fried shallots and coriander. Then, ladle in the soup. Enjoy!

If you liked this recipe for Kueh Chap, check out our other pork based meals like;  Recipe: Vietnamese Baguette with Grilled Pork Patties ,Recipe: Spring Roll and Lemongrass Pork Vermicelli, Recipe: Bun Moc Pork and mushroom noodle and Recipe: Chinese Lion’s Head Pork Meatballs

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Article Written By Mico Hu

Mico is a professional creative writer in Foodpanda. She writes about travel, fashion, and food. Also, she enjoy travelling to new places and also eating delicious food.

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