Wednesday 13 September 2017


vindex tengker

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.


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


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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