Homemade Kway Chap

Ingredients

• 500g (17.6 oz) wide rice noodles 500g (17.6 oz) wide rice noodles
• 300g (10.6 oz) pork belly, sliced 300g (10.6 oz) pork belly, sliced
• 200g (7 oz) pig intestines, cleaned and sliced 200g (7 oz) pig intestines, cleaned and sliced
• 150g (5.3 oz) tofu skin, sliced 150g (5.3 oz) tofu skin, sliced
• 4 hard-boiled eggs 4 hard-boiled eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rock sugar 1 tablespoon rock sugar
• 1 teaspoon white pepper 1 teaspoon white pepper
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon salt 1 teaspoon salt
• 1 liter (4 cups) water 1 liter (4 cups) water
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, star anise, and cinnamon stick. Sauté until fragrant.
2. 2.
   Add the pork belly slices and cook until browned. Then, add the pig intestines and tofu skin. Stir-fry for a few minutes.
3. 3.
   In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, rock sugar, white pepper, five-spice powder, coriander seeds, and salt. Pour this mixture into the pot and stir well to coat the meats and tofu skin.
4. 4.
   Add water to the pot and bring to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the meats are tender and flavorful.
5. 5.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the meats are tender, remove them from the broth and slice them into bite-sized pieces. Return the sliced meats to the broth.
7. 7.
   To serve, place a portion of rice noodles in a bowl and ladle the broth with meats over the noodles. Add a hard-boiled egg and garnish with fresh coriander leaves.

Treat your ingredients with care...

• Pork belly — For a more tender texture, you can marinate the pork belly in a mixture of soy sauce, ginger, and garlic for a few hours before cooking.
• Pig intestines — Thoroughly clean the pig intestines by soaking them in water with vinegar or lemon juice for a few hours. Rinse them well before using.
• Tofu skin — To enhance the flavor, you can briefly blanch the tofu skin in boiling water before adding it to the pot.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili or chili flakes to the broth.
• If you prefer a thicker broth, you can dissolve some cornstarch in water and add it to the simmering broth.
• Feel free to add other braised meats or ingredients like duck, chicken feet, or mushrooms to customize the dish to your liking.
• Serve the Kway Chap with a side of chili sauce and dark soy sauce for dipping.
• Leftover broth can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Homemade Kway Chap hot in individual bowls, allowing each person to customize their toppings and condiments according to their preferences. Provide additional fresh coriander leaves, chili sauce, and dark soy sauce on the side for added flavor.

Presentation advice

To present the dish beautifully, arrange the sliced meats, tofu skin, and hard-boiled eggs on top of the rice noodles in an organized manner. Garnish with fresh coriander leaves for a pop of color. Serve the broth separately in a small pitcher or bowl to pour over the noodles at the table.