kway chap - BUT HALALLL (?!) sure bo?

bet you can't name even 1 halal kway chap stall in SG... so i guess you gotta make these yourself! 😌

@nomies.cobet you can’t even name 1 halal kway chap stall in SG LOL @DINAHNAHNAH ❌ 🐖 ✅🐄 #sgfoodie #chinesefood #halalfood #meat

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Halal Beef Kway Chap

500g ox tongue, pre-sliced
4 pcs sheep’s feet, cleaned and hairs removed
500g beef shin (golden coin), cut into
300g beef tripe
4 eggs, boiled and peeled
6 tau pok (tofu puffs)
3 cinnamon sticks
5 star anise
10 cloves
1 herbal bak kut teh sachet
2 tbsp white peppercorns, lightly toasted
3 tbsp dark soy sauce
1/4 cup light soy sauce
200g rock sugar
2 litres water
Salt, to taste

1kg kway chap / large kway teow

fresh sambal:
5 red chillies
3 chilli padi, adjust to preference
3 shallots
5 garlic
20g ginger
1/4 cup calamansi juice
1 stick lemongrass, finely cut
2 tsp white sugar
3 tbsp cane vinegar
Salt, to taste

directions:

• clean all the meat ingredients well to rid them of any odour and off-flavours. combine them in a pot with just enough water to cover. bring to a boil and simmer for 7 minutes. discard the water and rinse the meats once more. this step ensures a clear and clean-tasting kway chap gravy.

• combine the meat/organs into a clean pot. add the bak kut teh herbal sachet, cinnamon, cloves, star anise, toasted peppercorns, dark soy sauce and light soy sauce. pour in 2 litres of water and bring the pot to a gentle simmer. cover pot with a lid and simmer the meats for 2 - 2.5 hours or until the meats become tender to the bite.

• season the soup with salt, rock sugar. add in the boiled eggs and simmer for another 10 minutes, covered. turn off the heat and let the kway chap sit for at least 1 hour for the meats and eggs to soak up the flavour of the broth.

• to make the sambal, blend all the ingredients into a chunky paste, adjusting the sourness, sugar and saltiness to taste.

• briefly blanch the kway chap / large kway teow in boiling water until soft. this should take about 10 seconds. drain and place in a bowl and pour over the herbal broth.

• fish out the meats from the kway chap and slice into bite-sized pieces. halve the eggs and serve with everything, including the tau pok on a plate, slightly submerging them in the broth. serve alongside the kway teow and the sambal as a dip.