Fatty Ngau Chap Beef Noodles

Differentiating Sabah Beef Noodle from KL's

What sets Sabah's beef noodle apart from the ones in KL is the unique blend of spices and ingredients used in the broth. The texture of the noodles also is differs.

The broth of Sabah's beef noodle is usually made with a mix of beef bones, spices and herbs. This gives it a rich and flavourful taste. Some of the spices commonly used include cinnamon, star anise and cloves. A broth that's slightly sweet and aromatic flavour is the product. In addition, some places even add in local ingredients such as daun kaduk and buah keras to further enhance the taste.

The noodles used in Sabah's beef noodle are also different from the ones used in KL. Instead of the thicker and chewier noodles commonly found in KL, Sabahan beef noodle uses a thinner and smoother noodle that has a silkier texture. This type of noodle is called 'sang nyuk mian' in Sabah and is made with a mixture of wheat flour and egg.

The noodles are usually topped with tender slices of beef, beef balls and tripe. Blanched vegetables such as bok choy or choy sum are also added. Some places also offer toppings like fried shallots, crispy pork lard, and chili paste, which add extra flavor and texture to the dish.

Try the Sabah variety at Fatty Ngau Chap.