Kuching Food: Kueh-Chap (粿什)

Before anyone ask, yes! I cannot figure it out either, maybe it is a plain coincident or the word ‘Kueh-Chap’ is derived from hokkien. 'Kueh' in this context refer to the flat rice flakes, similar to kueh-tiaw but much wider or uncut version and 'chap' means, mixtures.

As a whole, Kueh-Chap means a mixture of kueh, pork meat, skins, internal organs, deep fried tofu and specialty herbs that makes the soup unique. The soup is an herby soup not unlike Bak Kut Teh. The difference is quite hard to explain but when you sample it yourself you'll know. It is served with dried tofu, lean pork, fatty pork, intestines, stomach, ear, skin and sometimes hard boiled egg. It tastes very good. The kueh (rice flake) was smooth and the soup hot and flavorful.

I ate this twice this trip, the first one is from one of the stalls at MJC, that was a rather light version. The one showed in the picture is from Yeo Kee’s kopitiam (own by my sister-in-law at Premium 101), the best so far.

Although I know the best of the best is actually from the stalls at Poh Kwong Park nearby my dad’s house, but they are not open at all thanks to Chinese New Year .