Kway Chap is a traditional Teochew dish cherished in Singapore and Malaysia. This comforting dish features flat, broad rice sheets in a flavorful broth, paired with braised ingredients like pork belly, pig intestines, and tofu. The broth, enriched with spices such as star anise, cinnamon, and cloves, offers a rich, aromatic experience. Kway Chap is a beloved street food that warms the soul and caters to cravings for bold flavors and diverse textures. Though it requires careful preparation, the resulting depth of taste is rewarding, making it a true culinary delight worth savoring.

Ingredients

• 1 lb pork belly, sliced
• 8 oz pig intestines
• 1 block tofu, cubed
• 8 oz flat rice sheets
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar

Instructions

1. Boil a pot of water and blanch the pork belly and pig intestines to remove impurities. Rinse them under cold water and set aside.
2. Cut the pork belly into bite-sized pieces and set aside.
3. In a separate pot, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and 4 cups of water. Bring to a boil.
4. Add the pork belly, pig intestines, and tofu to the broth. Simmer for 1 hour until the meat is tender.
5. While the broth simmers, cook the rice sheets according to package instructions until tender. Divide them into serving bowls.
6. Ladle the braised ingredients and broth over the rice sheets, ensuring each bowl has a generous portion of both.
7. Serve immediately to appreciate the comforting flavors of Kway Chap.

Keywords: Singapore, Malaysia, Traditional, Dinner, Teochew

Spice Rack: Star Anise, Cinnamon, Cloves

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