Kua Chap
thai 5 spices soup with rice chips

1250 gr drumsticks/wings
1500 ml water
3 cloves garlic
1/2 tsp ketumbar (coriander)
1/4 tsp white pepper
2 eggs, hardboiled
1 tbsp 5 spices powder
5 tbsp kecap manis
4 tbsp kecap asin
1 tsp palmsugar
2 tsp salt
250 gr tahu/tofu
5 red rawits
4 tbsp vinegar

2 spring onions
1 buch coriander

Slice the tahu into large cubes. Heat in a wok oil and fry the tahu brown and crispy. Heat in a pan 2 tbsp oil and fry the chicken golden brown. Add the water. Pound or grind the garlic, the ketumbar and the pepper fine into a paste and add it to the stock. Add the 5 spices powder, the kecaps, the palmsugar, the salt and the eggs, followed by the tahu and let it simmer slowly for 30 minutes.
Boil the rices flakes for 10 minutes in water. Pound or grind the rawits fine into a paste and mix it with the vinegar to form a sauce. Slice the springonions and the coriander fine.
Put the rice chips into bowls and add the soup. Garnish it with the spring onions and the coriander. Serve it with the sauce on the side.

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