Recipe : Famous Kwetiau Kerang ( Seafood Kwetiau)
Kwetiau is a type of wide noodle made from rice, similiar in shapes to tagliatelle or fettucini. Both of kwetiau and bihun ( rice vermicilli ) is famoust in Indonesia. One of variant dish which use kwitiau is Kwetiau kerang or clams Kwetiau. Almost all hawkers use fresh noodle. Because the noodle itself taste bland, it is really up to the seasoning and cooking method that determine the tastiness of the dish. Sometimes it may only require chives to make a special fried Kwetiau. Fried kwetiau is usually prepared with meatballs, hekeng ( shrimp roll), a little vegetable and protein of choice. Now lets make your own Kwetiau Kerang!
Main Ingredient :
- 50 gr clams ( can be changed to squid or shrimp)
- 200 gr dry kwetiau ( soak in hot water to soften, remove and drain)
- 50 gr beansprouts ( trim the root)
- 25 gr chives ( cut into 3 cm lengths)
- 2 tbsp tongcai ( fermented field mustard leaves/ dried cabbage)
- Coriander leaves to taste
- 1 duck egg ( or chicken egg)
Spice Paste :
- 4 shallots ( finely chopped)
- 4 garlic cloves ( finely chopped)
- 1 tbsp dried chili
- 1 tsp white pepper
How To Make :
- Heat oil in a wok. Stir fry shallots and garlic until fragnant.
- Toss in the clams. Add tongcai. Continue until half cooked.
- Add a little vegetable oil. Crack an egg on the wok. Use a spatula to break the yolk and blend with the egg white. Cook until the egg is almost set.
- Add the beansprouts into the wok, immediately followed by the flat noodle. Continue until everything is cooked through, adding sweet soy sauce, soy sauce, oyster sauce or sesame oil to your liking. Toss in the chives.
- Garnish with chopped coriander leaves or crushed fried peanuts.
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