Ingredients

  • Serves 2-4 people
  • 500 g kway teow (flat rice noodles), blanched

  • For the paste:

    15 g shallots

  • 10 g garlic

  • 15 g candlenut

  • 10 g ginger

  • 60 g big red chili

  • 20g red cayenne pepper

  • 10 g dried shrimp

  • 5 g shrimp paste, toasted

  • 100 ml cooking oil

  • Condiments:

    1 chicken sausage, sliced thinly

  • 2 beef meatballs, sliced thin

  • 20 g leeks, sliced thin

  • 30 g bean sprouts

  • 30 g green mustard leaves, sliced

  • 50 g white cabbage, shredded

  • 2 chicken eggs

  • 15 g garlic, coarsely chopped

  • Seasoning:

    9 g tomato sauce

  • 9 g chili sauce

  • 4 g fish sauce

  • 30 g sweet soy sauce

  • 9 g oyster sauce

  • 4 g white pepper powder

  • 2 g salt

  • 10 g chicken powder

  • 15 g fried shallots

Kwetiau Goreng
Recipe Courtesy of
Darmawan

Kwetiau Goreng

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Available from street vendors to popular restaurants, Kwetiau Goreng (Fried Kwetiau) is a Chinese-Indonesian dish made with flat rice noodles, vegetables, slices of meatball, and the ubiquitous sweet Indonesian soy sauce, also known as kecap. Balance out the sweetness with a generous touch of fish sauce and oyster sauce, and elevate the dish with ebi and shrimp paste for extra depth of flavor. A simple and quick recipe for a scrumptious dinner!
  • Easy
  • 60 min
  • 30 min
  • 10 min
  • 2 steps
  • 27 Ingredients
  • Easy
  • 2 steps
  • 27 Ingredients
  • 60 min
  • 30 min
  • 10 min

Directions

  1. Prepare the paste

    • In a food processor, puree the shallots, garlic, candlenut, ginger, big red chili, red cayenne pepper, dried shrimp and toasted shrimp paste.

    • Preheat a pan with 30 ml of cooking oil on medium heat. 

    • Cook the blended paste until fragrant, or until you see oil being released.

    • Remove from heat and set aside.

    Prepare the paste


  2. Fry the noodles

    • Preheat a pan with 30 ml of cooking oil on medium heat. 

    • To the pan, add the coarsely chopped garlic. Sauté until fragrant and add the chicken eggs. When the eggs are half cooked, break the yolks and stir.

    • To the pan, add the sliced chicken sausage, beef meatballs, leeks, bean sprouts, green mustard leaves, white cabbage. Mix well, and add water.

    • To the pan, add the tomato sauce, chilli sauce, fish sauce, sweet soy sauce, oyster sauce, white pepper powder, salt, and chicken powder.

    • Sauté on medium heat until the sauce reaches a boil.

    • Once the sauce boils, add the blanched noodles and stir gently until the sauce is absorbed by the noodles.

    Fry the noodles


Garnish and serve!

  • Remove the noodles from the heat and transfer to a serving plate. 

  • Garnish with fried shallots. It is now ready to serve!

Garnish and serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g kway teow (flat rice noodles), blanched

    • For the paste:

      15 g shallots

    • 10 g garlic

    • 15 g candlenut

    • 10 g ginger

    • 60 g big red chili

    • 20g red cayenne pepper

    • 10 g dried shrimp

    • 5 g shrimp paste, toasted

    • 100 ml cooking oil

    • Condiments:

      1 chicken sausage, sliced thinly

    • 2 beef meatballs, sliced thin

    • 20 g leeks, sliced thin

    • 30 g bean sprouts

    • 30 g green mustard leaves, sliced

    • 50 g white cabbage, shredded

    • 2 chicken eggs

    • 15 g garlic, coarsely chopped

    • Seasoning:

      9 g tomato sauce

    • 9 g chili sauce

    • 4 g fish sauce

    • 30 g sweet soy sauce

    • 9 g oyster sauce

    • 4 g white pepper powder

    • 2 g salt

    • 10 g chicken powder

    • 15 g fried shallots

    Nutrition
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