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!
More recipes you might like:
Singapore’s Easy Economic Fried Bee Hoon
