Sunday, September 13, 2009

Pork - Kuey Chap/Kueh Chap/Kway Chap

This is one recipe which i am really proud of. I kinda got inspiration from a thai kuey chap recipe Mikkie gave me last year but i added way more different kinda herbs and tweaked the whole thing into what is supposed to me one of my favorite kuching hawker food.





Ingredients:

For soup:
4 clove garlic
4 inch ginger (sliced)
3 tbsp black peppercorn
2 tbsp cloves
3 tbsp star anise
4 cinnamon sticks
5 tbsp dark soy sauce
3 tbps light soy sauce
4 black cardamom
2 tbsp sugar
1 tbsp five spice powder
3 to 4 tbsp of fried garlic oil

For noodles:
1 to 2 packets of rice flakes (thai ones)


Meats:
2 pork knuckles
1 packet frozen pork intestines
4 hard boiled eggs (without shell)
(p/s what u put in and amount u put in is up to u)

Preparation method:

Use hot water and boil the pork knuckle till all the blood has come out from it. Use a knife and carve out the skin as well as the meat of the pork knuckle.

Heat a large pot wif about 3 tbsp of oil. Dump the garlic, cloves, ginger, black peppercorn and all the other herbs in and fry till fragrant and the garlic is browned. Add about 4 litres of water into the pot. And bring to boil. Add in the rest of the ingredients for the soup and boil for about an hour.

Meanwhile, heat up about 3 tbsp of oil and fry the pork intestines. Until cooked but not browned. Add water to cover intestines and bring to boil for a bout 5 to 10 minutes. Dump the water and add boil with water for a second time. Repeat process until the smell of intestines have dissapeared.

Once the soup has been reduced about 2.5 or 2 litres, dump the egg, intestines, meat and skin in. In my case, i put those in after boiling for about 3 hours under low heat (covered). Boil the meat and egg for half and hour under low heat. (what i did was boil 15 minutes and left it in the soup overnight)

Continue boiling till the soup has reached the consistency or thickness u want (probably about 1.5 to two liters) and taste. Add salt and pepper if necessary. Pepper is very important for this soup to bring out the herbi-ness of the soup.

When soup is ready, boil the rice flakes till cooked. top wif fried garlic oil and serve with soup.

4 comments:

  1. Are you come from Kuching ? I want to ask you something. Can I ?

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  2. This comment has been removed by the author.

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  3. Hey sure. Yea i come from kch. Sorry i took so long to reply. Somehow kinda weird. Google stop sending me notifications that someone posted comment!

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  4. Hi,
    May i know whether we need to add any boil soup bone or braise sauce into the soup to boil?

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