30 Sep '14, 12am

Ying Yi Kway Chap & Braised Duck Rice

Ying Yi Kway Chap & Braised Duck Rice

Another great find in Ang Mo Kio! I was introduced to Ying Yi Kway Chap at Cheng San Market last week, so I went to check it out. This stall has been around for about 30 years and has been a hot favourite among many diners. The pretty lady boss, Lily, took over her Dad’s business. I always thought kway chap is quite an easy dish to do as all you have to do is to just place all the innards into the pot and braise. But I was definitely wrong. Kway chap is all about timing as different part of the pork takes different time to cook. For example, the intestines take much longer than others. The braising sauce consists of star anise, orange peel, garlic, dang gui, galangal and more. It has a rather subtle flavour and not too thick. The intestines have been braised till it is velverty and have good flavours and mouthfeel. The kway is smooth and garlic oil is added. I specially re...

Full article: http://www.misstamchiak.com/ying-yi-kway-chap-braised-duc...

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