Kway chap & 奶白菜!
A Teochew kway chap dinner: a platter of braised pig offal and braised egg alongside the rice-noodle bowl, with a plate of garlicky milk cabbage.
A proper Teochew kway chap dinner with BB, the sit-down version where you get a whole platter of braised goodies plus a vegetable on the side: kway chap and 奶白菜 (milk cabbage). 😋
What we had:
- Kway chap braised platter: braised pig intestine, sliced pork, pig skin and a braised egg, finished with coriander
- A plate of 奶白菜 (milk cabbage / nai bai) in a light garlicky sauce
Kway chap is Teochew nose-to-tail eating, and the braising is everything. All those pork parts go into a dark soy master stock simmered with five-spice and rock sugar until they turn glossy, tender and deeply savoury-sweet. The intestine was the tell of a good stall: cleaned properly so there is no off note, just soft, springy pieces that have soaked up all that braising flavour. The sliced pork and pig skin were silky, and the braised egg took on the colour and savour right to the yolk. A dip in the chilli and tangy garlic sauce cuts the richness.
The milk cabbage was the smart order alongside: tender, slightly creamy-textured greens in a light garlic sauce, fresh and clean to balance all that braised meat.
A hearty, old-school Teochew meal that does the offal justice.
Overall: 4.6 / 5. 😋👍🏼 Clean, tender braised offal in a rich master stock, with fresh greens to balance it. Would re-visit.
