Kway Chap 粿汁 is a traditional dish from Southern China that has gained popularity in Southeast Asia, particularly in Singapore and Malaysia. This dish is made up of flat rice noodles, or "kway," which are served in a flavourful broth made from pig's offal and other ingredients such as soy sauce, five-spice powder, and dried shrimp. The kway is typically served with a variety of toppings such as braised pork belly, pig's skin, and hard-boiled eggs. The dish is often accompanied by a sweet soy sauce-based dipping sauce and a chili paste. As a traditional hawker food, it is commonly found in street food markets and hawker centers and is considered as a comfort food for many locals.

The origins of Kway Chap can be traced back to the 19th century among the Teochew community in southern China. It was introduced to Singapore and Malaysia by Chinese immigrants during the British colonial period and has since become a popular dish in Southeast Asia. Kway Chap 粿汁 is a must-try for those who love traditional Chinese food and are looking for a comforting and delicious meal.

Ingredients:

• 4 packs of flat rice noodles (kway) 450 g pork belly, sliced 450 g pig's offal (intestines, stomach, ears, etc.), cleaned and sliced 2 cloves garlic, minced 2 shallots, minced 2 cups chicken stock 2 cups water 1/4 cup soy sauce 2 tablespoons oyster sauce 2 tablespoons five-spice powder 2 tablespoons sugar 1 teaspoon sesame oil 2 tablespoons vegetable oil

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and shallots and sauté until fragrant.
2. Add the pork belly and pig's offal and sauté until browned.
3. Add the chicken stock, water, soy sauce, oyster sauce, five-spice powder, sugar, and sesame oil. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Season with salt and pepper to taste.
5. In a separate pot, bring a large pot of water to a boil. Add the rice noodles and cook for 2-3 minutes or until tender. Drain and divide the noodles among 4 bowls.
6. Ladle the broth and meat over the noodles.
7. Top with hard-boiled eggs and bean sprouts.

This is a basic recipe for Kway Chap, you can customize it with your preferred ingredients or toppings. Keep in mind that preparing pig's offal properly is crucial, make sure to clean it properly and cook it thoroughly.

Some places that are known for their particularly delicious and authentic Kway Chap.

One of them is the Tiong Bahru Kway Chap, located at Tiong Bahru Market, which is known for their variety of pig offal and the rich and flavorful broth.

Another place is known for its kway Chap is the Lim Poh Kway Chap located at Hougang, which is known for its tender and flavorful meat and the broth that is made from a secret recipe passed down for generations.

A few other places that are popular for Kway Chap are:

• Tiong Bahru Kway Chap at Blk 55 Tiong Bahru Road #02-41
• Lim Poh Kway Chap at Blk 535 Hougang Ave 6 #01-60
• Bedok Kway Chap at Blk 85 Bedok North St 4 #01-25

粿汁配方：

材料：

• 4包河粉
• 500克五花肉，切片
• 500克猪内脏（肠、胃、耳朵等），清洗并切片
• 2瓣蒜，切末
• 2个葱花，切末
• 2杯鸡高汤
• 2杯水
• 1/4杯酱油
• 2汤匙蚝油
• 2汤匙五香粉
• 2汤匙糖
• 1茶匙麻油
• 2汤匙蔬菜油
• 食盐和胡椒粉适量
• 煮熟的蛋和豆芽作为配料

这是一个基本的粿汁配方, 你可以根据自己的喜好调整配料或配料。请记住，正确处理猪内脏非常重要，确保清洗并煮熟。