Hi everyone! Today i want to introduce one of my favourite breakfast - Ngiu Chap (牛什) to you.
Beef entrails Mihun soup at Kedai Cheng Wah Restaurant Kota Kinabalu
Ngiu Chap is origin from Hong Kong that largely influenced by Cantonese cuisine. And now, it’s become popular in Malaysia. Ngiu Chap is similar to Bakso (Indonesian dish), so we called it as chinese version Bakso. Some malay people like it because it’s consider as Halal food in malaysia.
There are “13 herbs” as master stock sauce. The herbs are fennel, Sichuan peppercorn, star anise, dried citrus peel, cinnamon, sand ginger, and nutmeg. Chef will stew the beef entrails for a couple of hours to make it soft and flavourable. The pancreas, intestine, spleen and tendon are the major characters of the beef entrails. You can eat it with mihun, mee or kway teow (ricecake strip).
Let’s give a try to this local food, it will be your next favourite food in the list.
