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Why “Indonesian
wok char kwetiaw” ? Beacause this food
is wellknown through out Asia. Beside Indonesian style you may find Penang
style, Singaporean style, Hongkong style and so on.
And this Indonesian
famous fried noodle dish is adopted from Chinese food that grown together with custom
and culture of Chinese-Indonesian.
The basics
of this dish is flat rice noodle that tossed in high heat using a wok and
additional of meat (can be pork, chicken, beef, Chinese sausages or seafood) beansprout,
egg (can be duck egg or regular egg) before seasoned with soy sauce.
Since it
grows in Indonesia and adapt to Indonesian palate, it used sweet soy sauce to
balance the taste. Use high heat wok to get the unique charred flavor and other
trick is to drip sweet soy sauce in the edge of wok to get the light caramelize
of the sugar and stir it bring it to middle of the wok.
Ingredients:
50 ml
lard (you may use regular frying oil)
10 g sliced
Chinese sausage (or beef / chicken /
seafood)
½ tablespoon
chop garlic
1 whole
egg (can be regular egg or duck egg), lightly beaten
200 g kwetiaw noodles (ready from the market, either wet or dry kwetiaw. If you use dry, soaked in the hot water until aldente)
10 g slice
leek
20 g bean
sprouts
½
tablespoon dark soy sauce
1
tablespoon light soy sauce
1
tablespoon sweet soy sauce
1
tablespoon or to taste chili sauce
3 pieces prawn
tail (to bring flavour, it’s optional)
Coriander
leaves for garnish
Method:
Heat wok
with pork oil. Fry sausage or other meat
until dry, and then put in garlic and egg.
Keep stirring. Add in kwetiaw noodles and season with all other
ingredient in order listed. Served hot and garnish with spring coriander
leaves.
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optional
Wednesday 13 September 2017
INDONESIAN WOK CHAR KWETIAW atau Kwetiaw Goreng
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