Kway chap
 | |
| Alternative names | Kuay chap |
|---|---|
| Place of origin | Southern China |
| Main ingredients |
|
| Similar dishes | Sekba, Burmese pork offal skewers |
Kway chap (Chinese: 粿汁; pinyin: guǒzhī), also spelt kuay chap is a Teochew noodle soup consisting of flat, broad rice sheets (kway) in a soup made with dark soy sauce, served with an assortment of pork cuts including offal, pork belly, intestines, and pig's ears, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.[1][2] The dish is popular in Malaysia's Sarawak, Penang, and Johor states, and in neighboring Singapore.[2][3]
See also[]
References[]
- ^ hermes (2018-08-30). "A Day in the Kitchen: Cooking kway chap the same way for 35 years". The Straits Times. Retrieved 2020-12-29.
- ^ a b Yi, Lee Khang. "Our 4 favourite kway chap places in KL & PJ". Malay Mail. Retrieved 2020-12-29.
- ^ Tan, Charlene Gia Lim (2018-07-26). An Introduction To The Culture And History Of The Teochews In Singapore. World Scientific. ISBN 978-981-323-937-1.
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Categories:
- Teochew cuisine
- Malaysian cuisine
- Singaporean cuisine
- Noodle soups
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