Kueh Tiaw as commonly called in Kuching is also known as flat/wide rice flour noodles in Chinese or Vietnamese restaurant in America. Fried Kueh Tiaw with Beef and Bean Sprouts is sometimes found in Vietnamese restaurant in Arizona. We were both very glad when we saw this dish in the Vietnamese cuisine. It brings us home to our Kuching culture.
This is my recipe and style of preparation and cooking. Home kitchen cooking style and techniques is very much different from restaurants as flame and stove plays an important role in the cooking. Since my indoor kitchen uses electric stove, and we do not have the common wet kitchen concept as commonly found in homes in Asian countries - hot flames and large wok are necessary for heavy cooking, I will have to do the cooking of beef and frying of kueh tiaw in two separate steps.
Ingredients and Preparation for 4
Prepare 1.5 lb beef slices.
Prepare slices of onions, jalapeno, green onions and some bean sprouts.
Prepare Kueh Tiaw (broad rice flour noodles).
Seasoned beef slices with 4 tbs dark soya sauce, 3 tbs oyster sauce, 2 tbs sugar, some pepper.
Cooking Steps
Fry seasoned beef in 4 tbs cooking oil and sliced onions in medium heat for 15 minutes. Leave to simmer with top covered for 10 minutes.
Fry Kueh Tiaw noodles in 4 tbs cooking oil in medium heat. Add in 3 tbs dark soya sauce, blend evenly.
Combine the cooked beef with fried Kueh Tiaw noodles.
Blend in the bean sprout.
Blend in the sliced green chillies (jalapeno), green onions.
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