Learn How to Make Kway Chap - The easiest way to cook this Singaporean Street Food!

We challenged ourselves in making our version of this classic Singaporean favourite – Kway Chap from scratch! 😵

Full recipe: https://themeatmen.sg/kway-chap/

Tender pig innards and meat, braised egg, crispy tau pok and thick flat rice noodle sheets in rich, herbal sauce all slow-cooked into one pot. Served with our fresh homemade Chilli Sauce to add a kick.

This Singaporean street food may look simple but we put in a lot of effort in preparing it, especially when cleaning the innards ourselves!

#themeatmensg #easyrecipe #chinesefood

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Ingredients:
1.2kg Pork Belly (2 hours)
500g Large intestines
500g Small intestines
2 Pig Skin
1kg Pork Bones
50g Ginger (sliced)
50g Galangal (sliced)
75g Brown sugar
5 Cinnamon sticks
10 Star anise
20 Cloves
5 pieces Chuan Xiong (Lingusticum)
5 pieces Dried mandarin peels
10g Dang gui (Angelica sinensis)
10g Gan Cao (Glycyrrhiza Uralensis Root)
1 tbsp White peppercorns
1 tbsp Szechuan peppercorns
5 Bay leaves
1 cup Dark soy sauce
½ cup Light soy sauce
2 cups Rice wine
Salt to taste
Water
8 pieces Tau pok
8 Boiled eggs
Thick Kway teow
Coriander

Chilli:
6 Red chillies
5 Chilli padis
30g Ginger
4 Shallots
4 cloves Garlic
15-20 Juice from calamansi
2 tsp Sugar
1 tsp Salt
2 tbsp Water
1 tbsp Vinegar


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More #SingaporeanFoods:    • Singaporean Dishes Made Easy!  

#AirFryer Recipes:    • Air Fryer Recipes  

#RiceCooker Recipes:    • Rice Cooker Recipes  

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