Kway Chap

We challenged ourselves in making our version of this classic Singaporean favourite – Kway Chap from scratch!

Tender pig innards and meat, braised egg, crispy tau pok and thick flat rice noodle sheets in rich, herbal sauce all slow-cooked into one pot. Served with our fresh homemade Chilli Sauce to add a kick.

This Singaporean street food may look simple but we put in a lot of effort in preparing it, especially when cleaning the innards ourselves!


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Adjust Servings
1.2 kg Pork Belly
500 g Large intestines
500 g Small intestines
2 Pig Skin
1 kg Pork bones
50 g Ginger (sliced)
50 g Galangal (sliced)
75 g Brown sugar
5 Cinnamon sticks
10 Star anise
20 Cloves
5 pieces Chuan Xiong (Lingusticum)
5 pieces Dried Mandarin peels
10 g Dang gui (Female Ginseng)
10 g Gan Cao (Liquorice Root)
1 tbsp White peppercorns
1 tbsp Szechuan peppercorns
5 Bay leaves
1 cup Dark soy sauce
1/2 cup Light soy sauce
2 cups Rice wine
Salt to taste
8 pieces Tau pok
8 Boiled eggs
Thick Kway Teow
6 Red chillies
5 Chilli padis
30 g Ginger
4 Shallots
4 cloves Garlic
15-20 Juice from calamansi
2 tsp Sugar
1 tsp Salt
2 tbsp Water
1 tbsp Vinegar



In a pot/wok, blanch large intestines and small intestines for about 10 minutes each.

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In a large pot, add in water to fill half the pot. Bring to a boil and add in pork bones, ginger and galangal slices. Bring to a boil and cook for 20 minutes.

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In a spice bag, add in Cinnamon, Star anise, cloves, Bay leaves, Chuan Xiong, Dried mandarin peels, Dang gui, Gan Cao, White peppercorns, Szechuan peppercorns and add it into the broth.

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Add in Dark soy sauce, Light soy sauce and brown sugar.

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Add in Pork Belly and cook for 30 minutes.

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Add in cleaned pigs skin, rice wine and cook for 30 minutes.

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Add cleaned Pig's intestine, boiled eggs, Tau Pok into pot and cook for another 30 minutes.

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Season with salt to taste.

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Blanch thick kway teow and add to a bowl, pour soup over.

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Chop up Kway chap ingredients and serve with coriander.

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