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Singapore Kway Chap

Name: Singapore Kway Chap
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 4
Cuisine: Singapore
Ingredients: 500 g Flat Rice Noodles (Kway) (fresh, cut into manageable portions); 300 g Pork Belly (cut into thick slices); 200 g Pork Intestines (cleaned thoroughly); 200 g Firm Tofu (cut into cubes); 200 g Braised Duck (cooked and sliced); 5 cloves Garlic (minced); 1 inch Ginger (sliced); 3 pieces Star Anise; 1 inch Cinnamon Stick; 1/2 cup Dark Soy Sauce; 1/4 cup Light Soy Sauce; 2 tbsp Rock Sugar; 6 cups Water; to taste undefined Salt; to taste undefined White Pepper; 2 stalks Spring Onions (chopped, for garnish); to taste undefined Chilli padi (sliced, for serving); to taste undefined Vinegar (for dipping sauce)

A comforting and hearty Singaporean dish consisting of flat rice noodles (kway) served in a rich, savory braising broth with a variety of braised ingredients like pork belly, intestines, duck, and tofu.

準備時間30 minutes

調理時間2 hours

合計時間2 hours 30 minutes

分量4

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the braising liquid: In a large pot, sauté minced garlic and ginger until fragrant. Add star anise and cinnamon stick, stir for a minute.
2
Add pork belly, pork intestines, dark soy sauce, light soy sauce, rock sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the pork belly and intestines are tender.
3
During the last 30 minutes of braising, add the firm tofu and braised duck slices to the pot to absorb the flavors.
4
Season the braising liquid with salt and white pepper to taste. The broth should be rich and savory.
5
To serve, place a portion of fresh kway in a bowl. Ladle the hot braising broth over the noodles.
6
Arrange the braised pork belly, intestines, tofu, and duck slices on top of the kway. Garnish with chopped spring onions.
7
Serve with a side of sliced chilli padi and a dipping sauce made of vinegar, soy sauce, and chilli.

調理履歴を記録する

💡 プロのコツ

✓Thoroughly clean the pork intestines to remove any impurities and odor.
✓The longer the braising time, the more tender and flavorful the ingredients will be.
✓Taste and adjust the seasoning of the braising liquid before serving.
✓Fresh kway is preferred for its soft texture, but dried versions can be used if soaked according to package instructions.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some hawkers also include braised eggs, tau pok (fried tofu puffs), or pig's ears.
A spicier version can be achieved by adding more chilli padi to the braising liquid or dipping sauce.