I have tried many Kway Chap in the past but often find the star anise, cinnamon sticks and cloves are overbearing.
My mum makes a very simple Kway Chap which I miss a lot. I finally asked her for her recipe and was very surprised how easy it is to make it. I made it to suit my own family.
Ingredients A (the braised meat)
- 1 tablespoon pickled turnip
- garlic 5 cloves (may add more if you like)
- eggs (as many as you like)
- chicken (I used half a kg of tenderloins) – this may be substitute into pork.
- fried tofu
- dark soya sauce
- spring onions
Ingredients B (rice noodles)
- half a package of rice noodles
- water (enough to cover the rice noodles)
- fried shallots
- rice flour about a tablespoon
- heat your soup pot, add garlic and turnip and toss until the fragrance is out.
- add dark soya sauce, chicken, and water.
- when the chicken is cooked, add your eggs and fried tofu. You may add more soya sauce and water to cover the ingredients.
- when it is cooked and start to smell really well, add salt to taste.
- then, you may move on to the rice noodles, in a boiling water pot, add the rice noodles
- cook the rice noodles al dente
- when it is cook al dente, add cold or room temperature water to a table spoon of rice flour, mix well
- add about 3-5 spoons of the mixing into your rice noodles
- done, serve the noodles into a bowl, add the braised meat soup and ingredients into the bowl. Add coriander or spring onions.
- Ready to eat!