Saturday, September 1, 2012

Sarawak Tomato Kuay Teow

Today is the starting of Sarawak month for Malaysian Food Fest (MFF) hosted by Sharon :) I've not visited the place so I'm really clueless on what's the popular or common food eaten there. So one way is to research on website! :) A few which I found and planning to try is the tomato kuey teow and kampua mee which is a common street food if am not wrong. This Sarawak tomato kuay teow tasted quite similar to our local Hor Fun at the Tze Char Stall, except that this is more sweet and with taste of tomato sauce. Overall it is a very hearty dish except that hubby complain that it is too sweet for his liking ;D








Recipe modified from Kimba's Kitchen
Ingredient
  • 900gm fresh kuay teow (broad version)
  • 1.5tbsp kicap manis (sweet soy sauce)
  • 400gm boneless chicken drumstick, sliced
  • 400gm squid, trimmed and sliced
  • 120gm carrots, thinly sliced
  • 100gm baby choy sum
  • 150gm fried fish cake, sliced
  • 1 tbsp chopped garlic
  • 2 tbsp chicken stock powder mixed with 2 cups of water
  • 2.5 tbsp cornflour mixed with 2 cups of water
  • 1 tbsp tomato sauce
  • 1 tbsp sugar
  • 1 tbsp oyster sauce
  • 2 tsp dark sweet soy sauce
  • 1 tsp pepper
  • dash of sesame oil

Method
  1. Marinate squid and chicken meat lightly with 1/2 tsp salt, 1 tsp pepper, 1 tsp wine. Set aside.
  2. Prepare the kuay teow by separating them using cold water. Heat some oil in wok and fry kuay teow briefly on high heat. Add kicap manis and mix evenly till all kuay teow are evenly brown. Remove from wok and set aside.
  3. In the same wok, heat 1 tbsp oil, add 1/2 tbsp garlic and fry till fragrant. Add in carrot and stir fry for 2 mins. Add in fish cake and baby choy sum and stir fry till vegetable are tender. Dish up.
  4. In the same wok, heat 1 tbsp oil, add the remaining garlic and fry till fragrant. Add in chicken meat and stir fry for 2mins. Add in squid and stir fry briefly.
  5. Add in stock water and seasoning and bring to boil.
  6. Add in cornflour water and bring to boil again and cook till gravy thickens.
  7. To serve : Place some fried kuay teow onto a serving plate, garnish with some vegetables and fish cake, scoop over chicken & squid gravy.

I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts” (remember to link to MFF and the host)

1 comment:

WendyinKK @ Table for 2..... or more said...

I have never eaten this when I went to Sarawak last time.
With ketchup in the gravy, it does sound different.

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