Since I have a packet of kuey tiow in the fridge, I decided to try my hand on cooking my favorite fried kuey tiow in creamy sauce for dinner.
Ingredients A
1 tbsp sesame oil
500g kuey tiow
1 tbsp light soya sauce
1/2 tsp dark soya sauce
Ingredients B
1 tbsp oil
some fresh mushrooms
some cut cabbages
some chye sim
a little carrot, sliced
Seasoning
2 tbsp vegetarian oyster sauce
1 tsp vegetarian mushroom seasoning
some pepper
1 tsp sesame oil
600ml water
1 1/2 tbsp cornstarch, mixed with 3tbsp water (for thickening)
Method
1. Heat up oil, stir fry the kuey tiow at high heat until fragrant. Add in the light soy sauce, dark soy sauce and stir-fry until well mixed. Dish onto a serving plate (as shown on above photo). (U may use a non-stick pan where oil can be omitted because kuey tiow are always coated with a layer oil to prevent sticking).
2. Heat up oil, add in ingredients B and stir fry until aromatic. Add in the seasoning and bring to boil. Thicken with cornstarch water.
3. Pour the creamy sauce over fried kuey tiow and serve with green chilies.
I like my version of this fried kuey tiow in creamy sauce, which is not too salty nor oily as compared to what we have at Zhu Chow store (^o^)
2 comments:
Nice... I have been cooking kway tiao soup. But my kway tiao always broke up into smaller pcs, could not get the long long stripes. How come? What should be the right method to handle it? Tks Shifu!
Hi Peiling
Thanks...Well, I think you could have cooked them too long. Kway tiao are soft and should not be over-cooked! They should be added last to maintain their shapes. Why don't this method the next time you cook them. Hope this helps ^^
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