Dish

Kway chap

Kway chap is a noodle dish made with flat rice noodles that are served in a flavorful broth made with soy sauce, garlic, and other spices. The dish is typically served with a variety of meats and offal, such as pork belly, intestines, and liver. The dish is often garnished with fresh herbs and served with a side of chili sauce.

Asian cuisine› Southeast Asian cuisine› Singaporean cuisine

Stew

Origins and history

Kway chap originated in China and was brought to Southeast Asia by Chinese immigrants. The dish has since evolved to include local flavors and ingredients, such as the use of pork belly and offal. Today, Kway chap is a popular street food in Singapore and Malaysia.

Dietary considerations

Kway chap is not suitable for vegetarians or vegans as it contains meat and offal. It is also not suitable for those with pork allergies. The dish is high in protein and iron, but it is also high in sodium due to the use of soy sauce.

Variations

There are many variations of Kway chap, with different regions and communities having their own unique take on the dish. Some variations include using different types of meat or offal, adding different vegetables, or using different spices. Some versions of the dish also include seafood or tofu for a vegetarian option.

Presentation and garnishing

Kway chap is typically served in a large bowl with the noodles and meats arranged on top of the broth. The dish is often garnished with fresh herbs, such as cilantro or scallions.

Tips & Tricks

To make the broth more flavorful, simmer the meats and offal for several hours before serving. You can also add a spoonful of vinegar or lime juice to balance out the richness of the broth.

Side-dishes

Kway chap is typically served with a side of chili sauce and a bowl of soup. Some popular side dishes include braised peanuts, pickled vegetables, or fried tofu.