PenangTime.com: Recipe Guide
KWAY CHAP
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Broth:
- 1 whole duck (or duck parts)
- 300g pork belly
- pork skin
- pig intestines (cleaned)
- 5-6 cloves garlic
- 1-inch ginger
- 2 star anise
- 1 cinnamon stick
- 5-6 cloves
- 2 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp rock sugar.
- To Serve:
- 1 packet flat rice noodles (kway)
- hard-boiled eggs
- fried tofu puffs
- preserved salted vegetables.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Broth: In a large pot, bring water to a boil and blanch the duck and pork parts to remove impurities. Discard the water.
- Simmer the Broth: In the same pot, add fresh water, the blanched duck and pork, garlic, ginger, star anise, cinnamon stick, and cloves. Add dark soy sauce, soy sauce, and rock sugar. Bring to a boil, then reduce the heat and simmer for at least 2-3 hours until the meat is tender.
- Prepare the Toppings: While the broth is simmering, cook the hard-boiled eggs and fry the tofu puffs. The duck and pork can be removed from the broth once tender, and then sliced.
- Cook the Noodles: Cook the flat rice noodles according to the package instructions.
- Assemble: Place the cooked noodles in a bowl. Top with slices of duck, pork, a hard-boiled egg, and tofu puffs.
- Serve: Ladle the hot, flavourful broth over the noodles and serve. Some like to serve the meat and toppings on a separate plate.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Cleaning the pig intestines thoroughly is essential.
- The key to a good Kway Chap is a rich, flavourful, and aromatic broth, which requires slow simmering.
- The dish is often served with a side of chili and vinegar for dipping.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Kway Chap in Penang and compare flavour profiles.