Kway Chap

Mains
Noodles
One-pot
Pork
Poultry

Easy Level:

Cook Time:

Servings:

4 pax

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

BBQ Sambal Stingray

Curry Chicken Noodles

 

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
Pork Belly
0.00
kg
kg
Pork Belly
0.00
g
g
Large intestines
0.00
g
g
Large intestines
0.00
g
g
Small intestines
0.00
g
g
Small intestines
0.00
Pig Skin
0.00
Pig Skin
0.00
kg
kg
Pork bones
0.00
kg
kg
Pork bones
0.00
g
g
Ginger (sliced)
0.00
g
g
Ginger (sliced)
0.00
g
g
Galangal (sliced)
0.00
g
g
Galangal (sliced)
0.00
g
g
Brown sugar
0.00
g
g
Brown sugar
0.00
Cinnamon sticks
0.00
Cinnamon sticks
0.00
Star anise
0.00
Star anise
0.00
Cloves
0.00
Cloves
0.00
pcs
pcs
Chuan Xiong (Lingusticum)
0.00
pcs
pcs
Chuan Xiong (Lingusticum)
0.00
pcs
pcs
Dried Mandarin peels
0.00
pcs
pcs
Dried Mandarin peels
0.00
g
g
Dang gui (Female Ginseng)
0.00
g
g
Dang gui (Female Ginseng)
0.00
g
g
Gan Cao (Liquorice Root)
0.00
g
g
Gan Cao (Liquorice Root)
0.00
tbsp
tbsp
White peppercorns
0.00
tbsp
tbsp
White peppercorns
0.00
tbsp
tbsp
Szechuan peppercorns
0.00
tbsp
tbsp
Szechuan peppercorns
0.00
Bay leaves
0.00
Bay leaves
0.00
cup
cup
Dark soy sauce
0.00
cup
cup
Dark soy sauce
0.00
cup
cup
Light soy sauce
0.00
cup
cup
Light soy sauce
0.00
cups
cups
Rice wine
0.00
cups
cups
Rice wine
Salt to taste
Salt to taste
Water
Water
0.00
pcs
pcs
Tau pok
0.00
pcs
pcs
Tau pok
0.00
Boiled Eggs
0.00
Boiled Eggs
Thick Kway Teow
Thick Kway Teow
Coriander
Coriander

Chilli:

0.00
Red chillies
0.00
Red chillies
0.00
Chilli padis
0.00
Chilli padis
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
Shallots
0.00
Shallots
0.00
cloves Garlic
0.00
cloves Garlic
0.00
Juice from calamansi
0.00
Juice from calamansi
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tbsp
tbsp
Water
0.00
tbsp
tbsp
Water
0.00
tsbp
tbsp
Vinegar
0.00
tsbp
tbsp
tbsp

Steps

1

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

2

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
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
Mark as completed

3

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
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
Mark as completed

4

Add in Dark soy sauce, Light soy sauce and brown sugar
Add in Dark soy sauce, Light soy sauce and brown sugar
Mark as completed

5

Add in Pork Belly and cook for 30 minutes
Add in Pork Belly and cook for 30 minutes
Mark as completed

6

Add in cleaned pigs skin, rice wine and cook for 30 minutes
Add in cleaned pigs skin, rice wine and cook for 30 minutes
Mark as completed

7

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

8

Season with salt to taste
Season with salt to taste
Mark as completed

9

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

10

Chop up Kway chap ingredients and serve with coriander.
Chop up Kway chap ingredients and serve with coriander.
Mark as completed

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