In Kuching, dishes made from Kueh Tikus and sold in noodles stalls are usually in broth style with meat condiments such as pork or seafood. It seemed that Kuching consumers aren't creative in noodles cuisines. Stalls and restaurants are serving the same noodles cuisines that has been around ever since noodles have entered the native cuisines of Malaysia.
In my home style recipes, I like to recreate new dishes from our local Kuching or Malaysian cuisines and ingredients. This preparation is a combination of Kueh Tikus in braised seafood - cakes and balls.
Ingredients and Preparation for 4
Prepare slices of onions, garlic, chilli, carrots, cauliflower, beef, imitation crabs, fish cakes, lobster balls, squid balls and 2 eggs. Note: Any kinds of seafood will do.
Prepare
Kueh Tikus or
Rat Cake (short rice flour noodles).
Cooking Steps
Begin, by frying onions, garlic, chilli in 5 tbs cooking oil in a wok over medium heat until fragrant. Add beef meat and fry briefly. Cover with top, and leave to simmer for 5 minutes over medium heat until meat is tender.
Add the rest of the seafood ingredients - imitation crabs, lobster balls, squid balls, fish cakes and carrots. Combine and stir-fry.
For flavor, add:-
- 2 tbs chicken stock brand,
- 3 tbs vegetable soya sauce,
- 1/2 tsp pepper.
Add 3 cups water.
Add
Kueh Tikus or
Rat Cake (short rice flour noodles) and combine well into the cooked ingredients.
Add sweet potato flour mixture or wheat flour mixture (2 tbs flour to 2 tbs water) to the cooked ingredients, and stir. Add 2 beaten eggs, and continue stirring slowly. Lastly, add cauliflower, and combine well. If necessary, add some water if gravy becomes thick.
Ready for serving.
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