Roll up…

I remember sometime ago, we used to buy these made-in-Taiwan instant mihun, Tung-i Brand. We thought it was very nice and we would usually have a few packets of those in the house. Somehow or other, for whatever reason I wouldn’t know, they seem to have disappeared. You do not get to see them in the shops or supermarkets anymore…but I did hear that there is one in town that still sells it but I’ve never got round to checking it out.

Anyway, my daughter went out with her mum sometime ago and she bought two packets of these…

Tung-e

I don’t know if it is produced by the same company or not – the brand name is slightly different with an e instead of an i. It does not say anywhere on the packet where it is manufactured, just that it is imported by this company in Kota Kinabalu, Sabah…

Imported by

…and instead of an i, the name of the company has a number instead – 1.

This is not mihun though – it’s kueh chap…or as they spell it kua chap. Kueh would refer to those broad white noodle pieces in the dish…

Kueh chap

…whereas chap means mixed or a mixture, a reference to the slices of meat and all the innards that go into it. You name it, they have it.

Unfortunately, all you get in the packet is the kueh

Kueh

…and not the chap.

My daughter cooked a packet to eat soon after she had bought it and when I asked her how it was, she said that it was a bit too peppery. I guess it was not too her liking as she had not touched the second packet since.

Well, the other day, I took it and cooked it and somehow or other, the pieces of kueh would all roll up like this…

Tung-e kua chap

…whilst being boiled. I guess it did not matter much as despite that, I quite like the texture of the kueh.

I used half of the packet of seasoning in the packet so that it would not be as peppery as what my daughter said…and that would of course reduce the amount of msg in it as well. There was some leftover boiled meat in the fridge (that we had with sambal belacan the day before) so I threw that in and I ate it all up with the sambal ikan bilis that Annie-Q gave me sometime ago.

I would say that I enjoyed it even without all the chap…but as for whether I would buy it again, I think I would have to check out the price first, there being none stated or stuck on the packet. If it is more pricey, I think I would just stick to the regular instant noodles.

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17 thoughts on “Roll up…

  1. I hardly eat instant noodles these days so I don’t know if we have this instant kueh chap over here. But I like this type of noodles and any type of flat noodles. Very convenient but I once tried an instant flat noodle and it had a funny smell. Ever since then I didn’t buy anymore.

    I saw a packet of dried dianpanngu at a supermarket here – famous Foochow specialty in Sibu (but I don’t like) – http://suituapui.wordpress.com/2009/03/23/goodbye-sam-hello-samantha-1/ …but I don’t think any seasoning is provided. Will have to prepare your own.

  2. Never tried this one before but I did tried a few others which I can’t really recall the name. The ones that used to have during our uni times lah. It is very peppery indeed. Instead of adding in meat, because of no freezer we cant keep meat we used eggs instead. Of course it doesnt taste that right. Lol!

    I saw in a supermarket when I dropped by with Annant that day – BIG packets of kueh minus the chap. Maybe I can buy that and cook my own one of these days. The texture of the kueh is very nice, I like!

  3. whoa never expected for those thin squares to be like that!
    is seems like a squared pasta huh!
    it seem great

    I love the texture – soft and smooth.

  4. here also got pkts of dried tie mieng ngu also tiny square sheets but dont curl up when cooked from fuzhou china, u made yr own soupy ingredients, quite nice.

    Got kah? Then you can cook your own – will need meng ngee (dried cuttle fish) and fish balls… The one I saw here – made in Tiong Hua Road.

  5. Never know there is instant kueh chap. The kueh looks like plastic. Funny, how the kueh can roll up like that and not flat. If with lor bak and nerng (egg), sure it looks and taste better.

    I like the kueh – nice and soft and smooth… Overall, it tasted pretty good. Just that it was so plain, not enough liao to eat with it…not like real kueh chap – all the stuff!

    • Your kueh looks the same as in the picture of the packet. Roll up too.

      Oh? You’re so observant. Taiwan kueh chap all rolled up one or what? I think this will make very nice kway teow th’ng.

  6. Oh, this is the first time I saw this.. something new to me… looks good, Arthur!

    Nice, just use half the packet of seasoning so not so peppery and not so salty.

  7. oh noooo, feeeling extra hungry now after seeing your food photos. haven’t had breakfast, haven’t had lunch yet, and dunno whether can have dinner today. work work work, heh :D

    Ya…a real busy day for you today. Hopefully, you will get to eat supper… Hehehehehe!!!! ;)

  8. So special can roll up like that. I can’t stand it if it’s too peppery too. I will end up cooking up my own broth to go with it.

    Ya, I think I would do that next time. Buy the big packet of the “kueh”…no seasoning provided ones. Should be cheaper…and definitely nicer.

  9. i bought this before when i was in serdang.. and the packet contained the kueh with a flavouring pack.. :)

    When you were still studying? Gee! That must be a long time ago.

  10. I ever saw before, but can’t remember the brand of it, bought before, find so so only…

    It was all right, kinda plain…would be nicer with more ingredients added.

  11. It does look like Thai kueh chap. The way you prepared it look so yummy!

    It was nice but I thought it could do with a bit more ingredients, and some veg perhaps.

  12. First time I see this kueh chap. But it look delicious, very silky smooth. Thanks for sharing.

    Yup, the kueh chap itself is very nice, this much I would say, no complaints about that. Nothing in the fridge (too lazy to defrost) – could have added a few extras to make the whole thing a little better.

  13. Once I bought a Thai instant kuey chap but it is really nothing like the real deal we eat at the hawker stalls. I gave up buying new ones cos tthe kuey chap just dont taste the same instant… havent tried this brand… maybe I will give it a try since I like peppery soup…:D

    Ironic, isn’t it? Sarawak, main pepper producer in the country and I do not like it. That’s why I don’t like anything with black pepper sauce…and worse, if they have the pepper in it, whole…and I get to bite into them. Eyewwwww!!!! No, thank you. LOL!!! :D

  14. Some 20 years ago I had eaten instant Kueh Chap during my student days in US. I was surprised that they were made in Thailand but I had never seen or eaten any Kueh Chap in Thailand. They tasted so close to real thing with smells of duck meat in the soup. i only enjoyed eating Kueh chap in Penang when I was younger. I agree that it would taste better when all are rolled.

    You like them rolled? Hmmmmm…I unrolled them one by one and ate. LOL!!!! I think this is made in Taiwan – the mihun last time with a similar brand name was made there.

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