Hong Kong Fried Kueh Tiaw (flat rice flour noodles) with egg sauce are common noodles dish among the Kuching people. Such dish is found in almost any noodles stall serving fried dishes. It is also one of my son's favourite noodles style. He is absolutely picky when comes to eating and when he says he enjoys having this style of cooking, I think it is a great recipe for rice flour noodles.
Prepare 1/2 lb pork slices.
Prepare slices of fish, imitation crab, fish cakes and prawns.
Cooking Steps
Fry garlic and chilli in 4 tbs cooking oil in medium heat. Add pork meat and continue frying under high heat until thoroughly cooked. For sauces: add 2 tbs black soya sauce, 2 tbs light soya sauce or 2 tbs vegetable soya sauce, 1/2 tsp pepper, and 4 cups water. Add sweet potato flour mixture/wheat flour mixture ( 2 tbs flour to 4 tbs water) to the cooking. This is to thicken the sauce.
Add the rest of the ingredients - fish cakes, imitation crabs, prawns into the cooking. Stir for 5 minutes. Add 2 beaten eggs to the sauces, stirring slowly.
Fry Kueh Tiaw in 4 tbs cooking oil in a large wok in medium heat for 5 minutes and add 3 tbs dark soya sauce and blend evenly with the Kueh Tiaw.
When ready to serve, scoop cooked ingredients over the fried Kueh Tiaw.
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