Kway chap

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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.

kway chap

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
  • salt
  • coriander
  • 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


  1. heat your soup pot, add garlic and turnip and toss until the fragrance is out.
  2. add dark soya sauce, chicken, and water.
  3. when the chicken is cooked, add your eggs and fried tofu. You may add more soya sauce and water to cover the ingredients.
  4. when it is cooked and start to smell really well, add salt to taste.
  5. then, you may move on to the rice noodles, in a boiling water pot, add the rice noodles
  6. cook the rice noodles al dente
  7. when it is cook al dente, add cold or room temperature water to a table spoon of rice flour, mix well
  8. add about 3-5 spoons of the mixing into your rice noodles
  9. done, serve the noodles into a bowl, add the braised meat soup and ingredients into the bowl. Add coriander or spring onions.
  10. Ready to eat!

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