KUEH CHAP Pt.ltd.
BEST in SINGAPORE
copied from http://eatthewalk.blogspot.com/2005/12/guan-kee-kueh-chap.html
Toa Payoh, Hup Huat Coffee Shop
& KUCHING
copied from, http://www.deliciousasianfood.com/2007/08/02/kueh-chap/
Psst'!, I'm not sure which stall this picture is taken, but it look like from one of those Siang Siang Fang (Food Court, cos they always serve kueh chap in RED bowls, but most other stall do that as well (..") )
Kueh Chap (粿汁 guǒ zhī, Koay Chap), Kueh = the thick rice noodle, Chap = soup, is a very popular hokkien (NON HALAL) dish in Singapore and Kuching, it mostly contain the "kueh" which is the thick square rice noodle in soup, and with some mix of pork belly(fatty pork), pork intestine, pork ear, egg and "Tau Pok" (Dried spongy bean curd), sometimes u get some other stuff in there as well like pork heart, liver, kidney, tongue (all of those other pork spare parts, that's what i call it)& etc, normally all the pork mix is place on top of the noodle soup, or serve in another plate
Other place like Johor, K.L. and Penang do sell it as well, but some have a different variation/ combination with duck meat instead or even chicken.
BUT YOU KNOW WHAT?
You get it in ADELAIDE as well...
Home COOKED....... Wahahahaha.......
Center: Pork Mix Platter
Top left: Chinese crullers (Yao Tiu)
Bottom Left: Soft Bean curd "Tao Pok"
Top Center: Belacan and home "mix"chili sauce
Top right: Pot of thick "Chap"!!
Right Center: Another Pork Mix Platter
Bottom Right: Bowls of Kueh Tao Soup.
After stranded in Adelaide for a few years... everyone starts craving for all the good foods we missed so so SO much back home! So in order to fill up everyone taste buds... i cooked up this special meal for our regular Saturday's lunch gathering!
All the Pork "parts" is cooked with spices and dark soya sauce, "Pat Lo" they call it in Hokkien, slow cooked until it get all the flavour and colors. For the soup noodle, the noodles are square cut thick rice noodle (kueh tiao), can be brought folded & uncut in most Asian grocery, the soup for the noodle are diluted from the soup base of the pork mix, with a touch of some deep fried onion oil.
Its a bit hard to get all the innards and spare parts in this part of the world (Aus), they do sell it in most Asian Groceries, but it's quite limited.
The Kueh Chap Mix Pork Platter, the most important plate.
Clockwise from top: kidneys, intestines, boiled eggs, pork ears
Center: pork hearts.
Topped with some Fried onion.
Another Platter
Clockwise: Lean Pork, more intestine's, fatty pork on the left.
topped with some Fried onion.
The "Kueh Tiao" without the "Tieng"
Halfway through preparing the noodle soup, before adding the soup. The noodle stirred with some "Pork oil" (a MUST HAVE), just like a touch of olive oil to your pasta! *the trick is to deep fried all the pork FAT and then replace it with fried onion, so people would think it is just a DEEP FRIED ONION OIL! but it's NOT!!!
The People Enjoying the Feasts!
"The DT's Gang"
from left to right: Kueh tiao, pork intestine(in black shirt),
boiled egg(the one with cap), pork heart, tao pok (in pink)& pork ear(standing)
Last but not least......
The One that got Slaughtered!!!
picture copied from, http://www.flickr.com/photos/alltheaces/67904915/
pity him....!!!!
BEST in SINGAPORE
copied from http://eatthewalk.blogspot.com/2005/12/guan-kee-kueh-chap.htmlToa Payoh, Hup Huat Coffee Shop
& KUCHING
copied from, http://www.deliciousasianfood.com/2007/08/02/kueh-chap/Psst'!, I'm not sure which stall this picture is taken, but it look like from one of those Siang Siang Fang (Food Court, cos they always serve kueh chap in RED bowls, but most other stall do that as well (..") )
Kueh Chap (粿汁 guǒ zhī, Koay Chap), Kueh = the thick rice noodle, Chap = soup, is a very popular hokkien (NON HALAL) dish in Singapore and Kuching, it mostly contain the "kueh" which is the thick square rice noodle in soup, and with some mix of pork belly(fatty pork), pork intestine, pork ear, egg and "Tau Pok" (Dried spongy bean curd), sometimes u get some other stuff in there as well like pork heart, liver, kidney, tongue (all of those other pork spare parts, that's what i call it)& etc, normally all the pork mix is place on top of the noodle soup, or serve in another plate
Other place like Johor, K.L. and Penang do sell it as well, but some have a different variation/ combination with duck meat instead or even chicken.
BUT YOU KNOW WHAT?
You get it in ADELAIDE as well...
Home COOKED....... Wahahahaha.......
Center: Pork Mix PlatterTop left: Chinese crullers (Yao Tiu)
Bottom Left: Soft Bean curd "Tao Pok"
Top Center: Belacan and home "mix"chili sauce
Top right: Pot of thick "Chap"!!
Right Center: Another Pork Mix Platter
Bottom Right: Bowls of Kueh Tao Soup.
After stranded in Adelaide for a few years... everyone starts craving for all the good foods we missed so so SO much back home! So in order to fill up everyone taste buds... i cooked up this special meal for our regular Saturday's lunch gathering!
All the Pork "parts" is cooked with spices and dark soya sauce, "Pat Lo" they call it in Hokkien, slow cooked until it get all the flavour and colors. For the soup noodle, the noodles are square cut thick rice noodle (kueh tiao), can be brought folded & uncut in most Asian grocery, the soup for the noodle are diluted from the soup base of the pork mix, with a touch of some deep fried onion oil.
Its a bit hard to get all the innards and spare parts in this part of the world (Aus), they do sell it in most Asian Groceries, but it's quite limited.
The Kueh Chap Mix Pork Platter, the most important plate.
Clockwise from top: kidneys, intestines, boiled eggs, pork earsCenter: pork hearts.
Topped with some Fried onion.
Another Platter
Clockwise: Lean Pork, more intestine's, fatty pork on the left.topped with some Fried onion.
The "Kueh Tiao" without the "Tieng"
Halfway through preparing the noodle soup, before adding the soup. The noodle stirred with some "Pork oil" (a MUST HAVE), just like a touch of olive oil to your pasta! *the trick is to deep fried all the pork FAT and then replace it with fried onion, so people would think it is just a DEEP FRIED ONION OIL! but it's NOT!!!The People Enjoying the Feasts!
"The DT's Gang"from left to right: Kueh tiao, pork intestine(in black shirt),
boiled egg(the one with cap), pork heart, tao pok (in pink)& pork ear(standing)
Last but not least......
The One that got Slaughtered!!!
picture copied from, http://www.flickr.com/photos/alltheaces/67904915/pity him....!!!!
2 comments:
btw, there's a lot more ingredient add to everything, pork mix, noodle soup etc.. but all are kept secrets!!
I thought its deep friend onions till NOW. I realised I ate deep friend pork fats...This explains WHY the extra kilos put on!!
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