KWAY CHAP
Kway Chap (粿汁 in Chinese) is another Singapore Teochew dish for breakfast and lunch. It is a bowl of soya soup with rice sheets (similar to Chee Cheong Fun) and a plate of food items you can choose.
The mark of good Kway Chap is that they should be smooth, satiny and slippery. In this dish, the noodles are served in a soup made from pork bones and this is eaten with a variety of dishes such as a soya sauce-based stew of pig's spare parts/organs , fish cake (not fried), crispy sheets of fried soya, tau kwa, hard-boiled eggs and pickled vegetables. Sometimes, Kway Chap is also eaten with duck meat . The chilli condiment is a must when eating this dish.
The soup is prepared with herbs and spices like cinnamon and cloves. Dark soya sauce are added to the soup. If you are ordering from a stall that sell braised Duck Rice, it is very likely that the soup is a slightly diluted broth that was used to cooked the duck as well.
An often neglected component of Kway Chap is the chilli sauce. Most hawkers, like for the Hainanese Chicken Rice, should make their own chilli condiment. The best chilli would be one that has a bit of tangy taste, which could be from vinegar.
The rice sheets for Kway Chap should be smooth and feels like silk in your mouth and the soup should not be too salty.It is strongly recommended that you eat the rice sheets together with the soup, because the silky feeling of the rice sheets and the great tasting soup synergise together to provide you a great experience.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The mark of good Kway Chap is that they should be smooth, satiny and slippery. In this dish, the noodles are served in a soup made from pork bones and this is eaten with a variety of dishes such as a soya sauce-based stew of pig's spare parts/organs , fish cake (not fried), crispy sheets of fried soya, tau kwa, hard-boiled eggs and pickled vegetables. Sometimes, Kway Chap is also eaten with duck meat . The chilli condiment is a must when eating this dish.
The soup is prepared with herbs and spices like cinnamon and cloves. Dark soya sauce are added to the soup. If you are ordering from a stall that sell braised Duck Rice, it is very likely that the soup is a slightly diluted broth that was used to cooked the duck as well.
An often neglected component of Kway Chap is the chilli sauce. Most hawkers, like for the Hainanese Chicken Rice, should make their own chilli condiment. The best chilli would be one that has a bit of tangy taste, which could be from vinegar.
The rice sheets for Kway Chap should be smooth and feels like silk in your mouth and the soup should not be too salty.It is strongly recommended that you eat the rice sheets together with the soup, because the silky feeling of the rice sheets and the great tasting soup synergise together to provide you a great experience.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs