I started making Kway Chap when I was living in Shanghai, where I really missed the comforting flavours of our Singaporean hawker classics. Over the years, I’ve tweaked and refined my recipe, and I’m finally sharing my tried-and-tested version with you!
This homemade Kway Chap is made with tender braised meats, pig’s large intestines, hard-boiled eggs, tau pok and fish cake. Served with a bowl of silky rice sheets (kway), topped with fragrant garlic crisps, fried shallots!
And if you noticed there’s no small intestine — that’s simply because I don’t eat it! 🤣 I also forgot to buy the pig’s skin, which I usually love adding. 😢
If you’re a Kway Chap lover, I hope you’ll give this homemade version a try!
Ingredients
500g pre-cooked pig’s large intestines
600g pork belly, with skin
Pig’s skin
Taupok, about 8–10 pieces
Fish cake
Hard-boiled eggs
Aromatic Toppings
Coriander, for garnish
Garlic oil, for serving
Shallot oil, for serving
Braising Sauce
2 bulbs garlic
1 large cinnamon stick
2 star anise
1-2 slices dang gui
1 tsp cloves
1 tbsp white pepper
1 cup rice wine
1 cup light soya sauce
½ cup dark soya sauce
1.2L water
Method
• Add the garlic, cinnamon, star anise, dang gui, cloves and white pepper to a large pot.
• Pour in the rice wine, soya sauce, dark soya sauce and water. Bring to a boil, then lower to a gentle simmer.
• Add the pork belly and precooked large intestines, and simmer for about 2 hours.
• Add hard-boiled eggs, taupok and fish cake. Continue simmering for 30-45 minutes to allow them to absorb the braising sauce.
• Blanch the thick kway teow sheets briefly in boiling water, then drain.
• Place the kway in a bowl. Ladle the hot braising sauce over and drizzle with garlic oil and shallot oil, then garnish with coriander.
• Serve pork belly, intestines, fish cake, taupok and eggs on top in a separate plate. Ladle sauce on top.
• Serve with the homemade chili on the side.
A Singaporean Mum 
Leave a comment