Ngiu chap, or ngau chap () (Malay: Sup Daging Kerbau Campur; ), is a Sabahan dish consisting of mixed beef soup with rice vermicelli from the northwestern part of the city of Kota Kinabalu and Penampang town in Sabah, Malaysia.
Origin and background The ngiu chap beef noodle dish in Sabah originates from the Chinese migrants, specifically those from Hainan, who spread the dish within the majority Hakka Chinese settlement in Jesselton during the British North Borneo period around the 1930s.
Preparation The dish is made by simmering the beef cutlets and daikon radish for several hours with herbs and spices. The noodles may consist of either yellow noodles, rice vermicelli, or flat kway teow, served in soup or separately in kon lau style. The beef broth primarily comprises parts of the cow or buffalo, including the omasum, tripe, tongue, heart, intestine, spleen, and liver, with different restaurants having their own recipes.
See also
List of noodle dishes Ngau zap, a similar Cantonese dish made of beef entrails
References