BETA ZEN
Kway chap
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| Alternative names | Kuay jap, kueh jap |
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| Place of origin | Southern China |
| Main ingredients |
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| Similar dishes | Sekba, Burmese pork offal skewers |
Kway chap (Chinese: 粿汁; pinyin: guǒzhī; Pe̍h-ōe-jī: kóe-chiap), also spelt kuay jap or kway jap, is a Teochew noodle soup originating in Chinese cuisine. It consists of flat, broad rice sheets (kway) in a broth, served with an assortment of pork cuts including offal, pork belly, intestines, and pig's ears, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.[1][2]
Outside of Southern China, the dish is popular particularly in Singapore where there is a significant Teochew diaspora community.[2][3] Until the 1960s it was often sold at roadside stalls, when changes to public health regulations meant sellers relocated to cafes and hawker centres.[4] Similar variants of the dish could also possibly be found in other parts of Southeast Asia such as Indonesia, Malaysia and Thailand. In Singapore, the meat and other ingredients are served separately from the noodles, while in other regional versions, they are served together in one bowl.[4]
The type of broth varies with location. In southern China the broth appears white due to the inclusion of rice milk. In Singapore, the use of soy sauce gives it a darker appearance, while in Thailand the broth is clear, and flavored with local spices. Modern variations in Singapore add fish cakes, and Japanese-style soft-boiled eggs.[4]
See also
References
- ↑ Tan, Rebecca Lynne (30 August 2018). "A Day in the Kitchen: Cooking kway chap the same way for 35 years". The Straits Times. Archived from the original on 6 July 2023. Retrieved 2 August 2026.
- 1 2 Yi, Lee Khang (14 June 2015). "Our 4 favourite kway chap places in KL & PJ". Malay Mail. Retrieved 2020-12-29.
- ↑ Tan, Charlene Gia Lim (2018-07-26). An Introduction To The Culture And History Of The Teochews In Singapore. World Scientific. ISBN 978-981-323-937-1.
- 1 2 3 "Kway Chap". www.roots.gov.sg. Retrieved 2026-06-21.
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