March 19, 2007
My Singapore Food Cravings (4): Kway Chap
Kway chap (粿汁 guǒ zhī) is a Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offal (large and small intestines), braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.
The stall at Tiong Bahru is one of my mom’s favorite, so I had her bring me there for breakfast, because she patronises the stall so frequently that the stall owner is on good terms with her and will accede to her request for more of this or less of that.
Located at the New Tiong Bahru Market, Stall #02-46, this stall existed (some place else) since the 1960’s and had been in Tiong Bahru for 6-7 years. The current stall owner is the grandson of the originator.
The kway chap is thin and smooth and the dark-colored broth is light and tasty. Mom would usually request for less of the kway chap so that she won’t be so full.
Clockwise from left, you have the tao pok (a kind of beancurd), pig’s large intestines, pork belly and a hard boiled egg. I really don’t have any specific favorites because I like all of them. Dipped in a tangy chilli sauce, and eaten with the steaming hot kway chap, everything was eaten in no time.
I tried to recreate their version of preserved salted vegetables, but I had not yet gotten the same texture and color as what you see here. Does anyone have any recipe for this? Actually, I am not even sure if I bought the correct vegetable. LOL! The packet I bought is labelled 梅菜 mei cai - I should be right, eh?
Kway chap makes a savory and filling breakfast, lunch or dinner. That’s the beauty of Singapore food. You can eat it anytime you want. :)
Bite This!
More recipes:
Found: Chai Tow Kway in Ranch 99
My Singapore Food Cravings (5): Mixed Pig Organ Porridge
My Singapore Food Cravings (6): Blanco Court Fried Fish Soup
The Unorthodox Char Kway Teow Recipe
Bay Area Chai Tow Kway (Radish Cake)
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March 19th, 2007 at 5:25 pm
I’ve never tried this dish, but I want to very much now.
March 20th, 2007 at 2:36 am
Wah lau eh! To be reading this post at the end of my working hour at office is torturing! I want my kwap chap!!!!!
Sob! Sob! Not available in KL.
March 20th, 2007 at 6:11 am
This is one of my favorite food - kwap chap. (this other one is lor mee). Aiyo, reading your blog and looking at the pics at 10pm in the night, man, really feel hungry!
March 20th, 2007 at 7:41 am
CP - Unlikely you can find this in Irvine, CA!!!
PP - I bought some “instant kway chap” (like instant noodles) from a SG supermarket, but it tastes a bit different from the original kway chap. *sigh* this is also not available in the Bay Area.
Fleck - I like Lor Mee too - especially the stall in Telok Ayer Market, 2nd Floor. Only S$2 per bowl with lots of ingredients!
March 20th, 2007 at 11:49 am
Hi Yich! I found you through Tigerfish’s blog. You’ve got a delicious blog here; how is it that I’ve never come across it before?!
March 21st, 2007 at 4:09 pm
Hi Susan, thanks for stopping by. Hope to see you again :) I’ll post some recipes as soon as my wrist gets better and I can do more cooking!
March 22nd, 2007 at 6:41 pm
Is bean curd and tofu the same thing? It see both of those names when I’m at Asian restaurants.
March 23rd, 2007 at 11:44 am
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March 25th, 2007 at 9:14 am
My favorite Nyonya-style dish is kauy chap. I haven’t had it in years. Have to go hunt for a restaurant in Chinatown (NYC) for some.
March 25th, 2007 at 9:16 am
Do you have a recipe for making kauy chap???
March 27th, 2007 at 3:24 pm
DF - ya… bean curd and tofu are the same thing. But there are different types… from silken (for steaming) to firm (for stir-frying).
Ming - I din know there is Nonya Kway Chap. I always thought Nonya food is very complicated (lots of ingredients).
No I don’t have recipe for making Kway Chap. I only have “instant kway chap”. sorry…
December 19th, 2007 at 9:14 am
best kway chap is frm bukit timah. The guy sweats so much you wonder you ate his sweat.He makes his own fish ball.good lor mee frm upp circular rd coffee shop.Only problem here is finding the same noodles. You can make kway chap or lor mee easily. just that so many people in the bay area want to eat healthy. I think I should sell singapore food in the south. I tried fremont, it was good. But the farmers market moved to newark ( marin group)it was dead. Fremont farmers market is now under pacific coast. I missed mee rebus.