Aaaand, we're back in Kuching!
Breakfast the next day was at a nearby coffee shop - I love how there are SO MANY coffee shops everywhere in Kuching - and the both of us decided to take Mr See's recommendation and try the kueh chap ("very good one").
In Chris' words: "It's interesting. I can understand how this stuff is famous and tasty."
I'm not particularly a superfan of pork, but if you are, you might just wanna try it!
Kuey chap is (skip this if you already know - I didn't until today!) a Teochew dish of flat sheets of rice flour noodles torn into large pieces, in a herbal soup made with dark soy sauce and pig offal. It's similar to bak but teh, only the soup of the kuey chap we tried was slightly thicker and tasted more concentrated. Innards and other unrecognisable parts gross me out a bit so I left some things behind, but lots of people just sluuuurp it all up.
Breakfast the next day was at a nearby coffee shop - I love how there are SO MANY coffee shops everywhere in Kuching - and the both of us decided to take Mr See's recommendation and try the kueh chap ("very good one").
In Chris' words: "It's interesting. I can understand how this stuff is famous and tasty." I'm not particularly a superfan of pork, but if you are, you might just wanna try it!
Kuey chap is (skip this if you already know - I didn't until today!) a Teochew dish of flat sheets of rice flour noodles torn into large pieces, in a herbal soup made with dark soy sauce and pig offal. It's similar to bak but teh, only the soup of the kuey chap we tried was slightly thicker and tasted more concentrated. Innards and other unrecognisable parts gross me out a bit so I left some things behind, but lots of people just sluuuurp it all up.
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