KUEH CHAP with KUEH TIAW ©

Such cooking style for Kueh Chap are my own home-style recipe. Instead of using the usual spices for cooking Kueh Chap, I am going to use other flavours and sauces to create this dish. I am also going to use flat Kueh Tiaw (flat rice flour noodle)  instead of the usual broad Kueh Tiaw served in every Kueh Chap dishes. 

Kueh Chap is a popular dish in Kuching. It is a dish of broad Kueh Tiaw with mixtures of  meat; pork meat, pig stomach, pig intestines, pig skin, taufoo and eggs

 Kuchingites would have Kueh Chap for breakfast and supper. One of the earliest place in Kuching where Kueh Chap was first sold was at the Old Market Stall opposite Electra House. 

Ingredients and Preparation for 4

Prepare by slicing into small pieces:- 1/2 lb pork spare ribs, 1/2 size pork stomach (no pictures), few pieces of pork intestines (no pictures), few pieces of pig skin (no pictures).

Prepare broad Kueh Tiaw (flat rice flour noodles).

Prepare several pieces of tofu and fried pork skin.

Cooking Steps

Prepare 4 hard boiled eggs separately. Next, boil 8 cups water in a pot. When water is boiling, add pork meat, pork stomach, pork intestines and pork skin. For flavour, add :- 2 tbs pork stock brand, 2 tbs dark soya sauce, 2 tbs sweet soya sauce, 1/2 tbs vinegar, 1 tbs sugar, 1/2 tbs sesame oil, 2 tbs fish sauce, 1/2 tsp pepper. Cook over medium heat until pork organs are thoroughly cooked. Next, add tofu, fried pork skin and boiled eggs.

Cover with top, and continue boiling over low heat until eggs has turned brown.

Boil Kueh Tiaw ( broad rice flour noodles ) in hot water, and sieve.

When ready to serve, scoop cooked ingredients over Kueh Tiaw, and garnish with green onions and parsley or cilantro.