Ingredients used in making braised duck with curled noodles.
KWAY chap is a Teochew dish of flat rice noodles in a dark soup of meat braised spices and herbs.
The name literally means batter with gravy and is a street food that is common in Penang, Sarawak, Johor and neighbouring Singapore.
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Ingredients used in making braised duck with curled noodles.
Blend calamansi, garlic, ginger and chilies into a fine paste to be used as a dipping sauce to complement the duck noodles. - YAP CHEE HONG/The Star
Braise duck with aromatic spices and herbs in a pressure cooker for 50 minutes or over a stove for two hours until meat falls off the bone.
Hard-boiled eggs should only be simmered over medium heat for no more than eight minutes to prevent a black ring from forming around the yolk, then plunged into cold water to stop the cooking - YAP CHEE HONG/The Star
Blanch noodles in boiling water for two minutes, drain and immediately drench in duck gravy.
Braised duck kway chap is popular in Penang, Sarawak, Johor and Singapore. — YAP CHEE HONG/The Star
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