Indonesian KWETIAU SIRAM (Rice Noodles in Egg Gravy). In Indonesia, we eat kwetiau (flat rice noodles) mainly two ways: fried or with egg gravy flavoured with oyster sauce. The latter is called kwetiau siram This Chinese-Indonesian style flat rice noodles with egg gravy sauce, or kwetiau siram is definitely a must-try. Stir-fried Flat rice noodles are smothered in savory thick egg gravy, seafood and served with pickled shallots and chili.
Indonesian Sate - Sate is marinated meat skewered on sticks grilled to perfection and served with sauce.
Kwetiau goreng (Indonesian for 'fried flat noodle') is a Chinese Indonesian stir fried flat rice noodle dish from Indonesia and popular in Southeast Asia.
This flavorful and spicy fried noodle dish is common in Indonesia.
You can have Indonesian KWETIAU SIRAM
(Rice Noodles in Egg Gravy) using 16 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Indonesian KWETIAU SIRAM (Rice Noodles in Egg Gravy)
- You need 1 portion of fresh flat rice noodles.
- You need 1 teaspoon of soy sauce.
- Prepare of Ingredients for gravy :.
- It's 1 clove of garlic, minced.
- Prepare 1/4 of onion, sliced lengthwise.
- Prepare 1 of carrot, sliced.
- You need 1 of celery, sliced.
- It's 6-7 of broccoli florets.
- You need 6 of shrimp,peeled and cleaned up the dirt.
- It's 1 tablespoon of oyster sauce.
- Prepare 2 teaspoons of soy sauce.
- It's 3/4 teaspoon of salt.
- Prepare 1/2 teaspoon of sugar.
- You need 300 ml of water.
- You need 2 teaspoons of cornstarch, dissolved with 1 tablespoon water.
- Prepare 1 of egg, lightly beaten.
Add some fish balls and pour the soup so the rice noodles is completely submerged by the soup. Add a dash of ground white pepper and a couple drop of sesame oil. Top with some chopped scallions and serve with the chili soy sauce. I order 'Kwetiaw Siram' and 'Mie Keriting Goreng'.
Indonesian KWETIAU SIRAM (Rice Noodles in Egg Gravy) instructions
- First, make sure the fresh rice noodles are at temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately. If using dried rice noodles, soak in warm water for 15 minutes. Drain off water..
- Heat 1 tablespoon of oil in a wok or skillet. When it's hot, toss the rice noodles with 1 tsp of soy sauce. Stir fry until the noodles started to soften and turn lightly brown and you might have some "char" spot. Remove from the wok and put on a serving plate..
- How to make the gravy : Wipe the wok clean and add 1 Tbsp of oil and saute garlic and onion until fragrant. Add in the vegetables and stir fry until they started to soften a little bit, about 1 minute. Add the shrimp and cook until the shrimp start to turn pink. Add the water, oyster sauce, soy sauce, salt, sugar, ground pepper and bring to a boil..
- Give the cornstarch solution a stir and then pour it in and continue to stir until the gravy gets thickened a little..
- Gradually pour in the beaten egg while one hand continue to stir. It's like making an egg drop soup. Have a taste and add more salt if needed..
- Pour the pipping hot thick gravy over the noodles. Serve immediately..
The sauce is taste very good, not too sweet or salty, rich flavor. Char kway teow, stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Kwetiau siram sapi, flat noodle with beef in thick gravy. Kuping babi kecap, pork ear in sweet soy sauce. Laksa, spicy noodle soup of Peranakan cuisine.