Kuching Kueh Chap & Kolok Mee @ Taman Bukit Mayang Emas Kelana Jaya
Posted by Kuyat Nangka on 12:08 AM with No comments
Since moving to big city like KL, the craving for Sarawak food is quite tempting each time thinking about the food back home in Sarawak as i found variety of food to choose back home.
For Kueh Chap for example, there are different back home in Sarawak. Like in Penang, Singapore and Johor, the Kueh Chap is using duck parts as the ingredient while in Sarawak, we use exlusively with pork parts in the dish. I believe Kueh Chap is from hokkien words which means “Cake Mixed”. The “kueh” is the mee which is thicker than kuay teow which made from rice flour while the “chap” is to describes the use of mixtures of pork parts in the dish.
I finally found a shop in Kelana Jaya for this Kuching Kueh Chap and the famous 3 layer tea or we always called in back home town Teh C Special.
The kuey chap is prepared with the flat kuey teow look alike cake is cut into a rectangular pieces and then it will be blanched before serving into a herbal soup mixed with an assortment of pork parts, hard boiled egg and fried taufu. The pork parts may include belly pork, pork skin, pork ears, pork tongue, pork intestines, pork stomach and lean pork. These parts are cut up into small bite sizes and offers a great crunching and biting experience.
The soup is herbal in nature and probably can be described as a different kind of bak kut teh with a slightly more salty flavour. I rarely waste any when I have a bowl of kueh chap. When eating, the ingredients of the kueh chap are dipped into a sour based chilli sauce and this makes it really appetising.
Beside Kuching Kueh Chap, the owner also sell Kuching Kolok Mee. He modified a bit the kolok mee to suite the taste bud of west malaysian which still prefer to eat wan tan mee or pan mee.
For Kueh Chap for example, there are different back home in Sarawak. Like in Penang, Singapore and Johor, the Kueh Chap is using duck parts as the ingredient while in Sarawak, we use exlusively with pork parts in the dish. I believe Kueh Chap is from hokkien words which means “Cake Mixed”. The “kueh” is the mee which is thicker than kuay teow which made from rice flour while the “chap” is to describes the use of mixtures of pork parts in the dish.
I finally found a shop in Kelana Jaya for this Kuching Kueh Chap and the famous 3 layer tea or we always called in back home town Teh C Special.
The shop name
The kuey chap is prepared with the flat kuey teow look alike cake is cut into a rectangular pieces and then it will be blanched before serving into a herbal soup mixed with an assortment of pork parts, hard boiled egg and fried taufu. The pork parts may include belly pork, pork skin, pork ears, pork tongue, pork intestines, pork stomach and lean pork. These parts are cut up into small bite sizes and offers a great crunching and biting experience.
The soup is herbal in nature and probably can be described as a different kind of bak kut teh with a slightly more salty flavour. I rarely waste any when I have a bowl of kueh chap. When eating, the ingredients of the kueh chap are dipped into a sour based chilli sauce and this makes it really appetising.
Kuching Kueh Chap
3 layer Tea aka Teh C Special
Beside Kuching Kueh Chap, the owner also sell Kuching Kolok Mee. He modified a bit the kolok mee to suite the taste bud of west malaysian which still prefer to eat wan tan mee or pan mee.
The Kolok Mee
The soup came with the kolok mee.
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