Ngiu chap

Ngiu chap
Ngiu chap (left) with soup and noodle at the Ranau Hakka Food Court in Sabah, Malaysia
Alternative names
  • ngau chap
TypeMixed beef noodle soup dish
CourseMain course
Place of originKota Kinabalu, Malaysia
Region or stateKota Kinabalu and Penampang in Sabah
Associated cuisineSabahan cuisine
Main ingredientsBeef and cow/buffalo parts, meatballs, rice vermicelli
Ingredients generally usedCinnamon, cloves, star anise, white peppercorns, lime

Ngiu chap, or ngau chap (lit. 'Beef mix') (Malay: Sup Daging Kerbau Campur; Chinese: 牛什; pinyin: Niú shén), 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

References

  1. ↑ "Ngiu Chap: The Flavourful Beef Noodle Dish of Kota Kinabalu". The Ambitious Salted Fish. 27 May 2022. Archived from the original on 25 June 2026. Retrieved 28 June 2026.
  2. ↑ Tan, Vincent (22 January 2022). "Different district, different noodles: Sabah Chinese cuisine a reflection of immigrant history and adaptation". CNA. Archived from the original on 22 June 2026. Retrieved 28 June 2026.
  3. ↑ Binisol, Lorena (4 February 2024). "A family's beef noodle legacy". Daily Express. Archived from the original on 26 June 2026. Retrieved 28 June 2026.
  4. ↑ Sim, Jonathan (30 November 2016). "10 Best Noodle Dishes In Sabah: The Noodle Capital Of Malaysia". The Smart Local Singapore. Archived from the original on 25 June 2026. Retrieved 28 June 2026.
  5. ↑ Chan, Julia (13 April 2016). "A delicious primer to the many noodle dishes found in Sabah". The Malay Mail. Archived from the original on 24 June 2026. Retrieved 28 June 2026.
  6. ↑ Murphy (20 May 2012). "Ngiu Chap Beef Noodle of Kedai Cheng Wah Restaurant (精華冰室)". MySabah.com. Archived from the original on 26 June 2026. Retrieved 28 June 2026.
  7. ↑ Murphy (3 November 2018). "Ngiu Chap (Mixed Beef) of Kedai Kopi Loi Hin (来兴茶室)". MySabah.com. Archived from the original on 26 June 2026. Retrieved 28 June 2026.
  8. ↑ Lee, Joanne (18 February 2015). "10 places for great Ngiu Chap (beef noodle) in Kota Kinabalu". Sabah Eats. Archived from the original on 26 June 2026. Retrieved 28 June 2026.