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.


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)

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.


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

  2. This comment has been removed by the author.

  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!

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

  5. Hello there, when you refer to other herbs, do you mean five spices and all other ingredients you stated?

  6. Damn!! I didnt know u was reading your recipe until I scroll further joshibo. Can I trust this recipe ? Hahaha