Monday, November 15, 2010

Kuay Chap @ Wet Market, Kuching



It was approaching the end of our visit, and we were disappointed because we can't find kuay chap anywhere. We have to have kuay chap before we go back.


Kuay chap (粿汁 guǒ zhī), Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offal, braised pork, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.

Fortunately, when we met up with  JBoy's Kuching friend our lamentation of no kuay chap quickly dissipated. We can have kuay chap afterall! Fabian brought us to this obscure wet market, and lo and behold! there is a night food court of some sorts right on top of it. Who would have thought, eh?



Besides, not only do we get kuay chap, we are actually getting really good kuay chap. The soup was really flavourful and porky, and we love it very much. Bits and pieces of pork, intestines, beancurd and eggs mingled deliciously in the flavourful broth, and every scoop was a delight.



The kuay, after all the chap has been polished off.

I can say that after the bowl of kuay chap, I can leave Kuching with no regrets. Once again, thank you, Fabian!

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