Kueh Tiaw (flat rice flour noodles) in tomato sauce (common style) or in egg sauce are common noodles dishes serve in stalls and restaurants in most parts of Kuching.
Egg noodles (yellow kind) - thick or thin - can be used to replace Kueh Tiaw noodles.
For the tomato (common style) of preparation, the thin yellow egg noodles is best fried in oil and serve with the meat gravy.
Prepare 1 lb pork slices.
This is how the Kueh Tiaw (flat rice flour noodles) looks like taken out from the packet.
Cooking Steps
Cooking Steps
Fry Kueh Tiaw (flat rice flour noodles) in 4 tbs cooking oil in medium heat, and add in dark soya sauce. Fry until Kueh Tiaw is evenly brown.
Fry pork meat in 4 tbs cooking oil in medium heat.
When meat is almost cooked, add in 8 cups of water.
Add in 1 sliced tomatoes, 2 tbs tomato ketchup, 3 tbs chicken stock granules, 1 tbs light soya sauce, 2 tbs oyster sauce, some pepper, corn flour mixture
( 2 tbs corn flour mix with 4 tbs water ) and lastly add in 2 beaten eggs when gravy are boiling hot.
When ready to serve, scoop cooked ingredients over fried Kueh Tiaw, and garnish with parsley, green onions and dried onions.
For those who likes the common style of tomato mee, and thicker taste of tomato gravy - extra tomato ketchup can be added when cooking the gravy and beaten eggs (unnecessary).
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