#1370: Papa Oriental Style Instant ‘Kua-Chap’

Here’s a neat one! These little square pieces of rice curl up like ziti when they are cooked! Usually served with pig offal or duck, but I have neither so I opted for chicken. This is only the second time I’ve sampled these, thanks to the package my friend from Indonesia sent me a while back – thanks! Let’s check it out!

Here’s the back of the package (click image to enlarge). To prepare, cook the kua chap in 350cc water for 3 minutes.  Add the soup base sachet content, stir and remove from stove. Garnish with garlic oil and chilli powder sachets. Enjoy!

Here are the kua chap ‘chips.’ As you can see, they just look like little squares – they’re very thin and you can kind of see through them.

The dry ingredients sachet: soup base on the left and chilli powder garnish on the right.

The soup base powder has some little bits in with it.

Your standard chilli powder. Has a nice little kick to it.

The garlic infused palm oil sachet.

Smells wonderful!

Finished (click image to enlarge). Added Thai chillies, coriander (cilantro), sweet onion and grilled chicken. The noodles are really neat – like big curly tubes. They have a light texture and are nice to chew. The broth was strong – salty and seemed a little oily. 3.25 out of 5.0 stars. UPC bar code 8850987207051.

Here’s a video of Kua Chap served in Thailand by a street vendor.


  1. Just picked up a package at the Asian market up the street. What a fun alternative to blasé ramen! I made mine with some dried mushrooms, fresh green onion, and pork sung. Absolutely delicious. The noodles have a wonderful texture. I agree that the broth is a bit oily, but the flavor is excellent. The only mistake I made: adding all of the chili packet. I prefer a hint of spice which I thought the tiny packet would add. Boy did it add some heat! All in all, the best 75¢ I spent all day.

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