I was so happy when I saw this at the supermarket near my house…
Some people may beg to differ but I always prefer the thin, smooth and translucent kway teow in the peninsula or what they call hor fun to our local kway teow which is white and thick. I did manage to get a very nice packet of the dried ones in Sungai Petani once way back then but the second time around, the packet that I bought, a different brand, was a real disappointment. The one from Thailand that I bought quite sometime ago was quite nice…but I felt it was rather expensive and the seasonings that came with it was a bit too heavy on the msg.
This one is very easy to prepare. You just soak it in boiling water for around 5 minutes to soften it…
…and it is ready for use.
I decided to try frying it and these were the ingredients that I prepared…
– finely chopped garlic, thinly-sliced wine-infused lap cheong (Chinese sausages), chopped spring onions, some homemade pounded chili plus garlic…and two eggs.
I tossed the softened kway teow in soy sauce and seasoning first…
…so that I would not have to worry about getting it all evenly mixed together when frying.
I browned the garlic in some oil and then I threw in the lap cheong…followed by a spoonful or two of the pounded chili before putting in the kway teow and then, the eggs. Finally, I sprinkled the chopped spring onions all over and after mixing it all together, I dished it out and served…
It was nice, this much I would say! Unfortunately, it was not what I had expected – the texture of the noodles was in no way like kway teow, be it ours or the ones in the peninsula. I would say it was more like hung ngang or the big type of mihun…
…in which case, I might as well go and buy that instead. I think it only costs around RM2 something whereas this packet of dry kway teow was selling at over RM5.00…and if I’m not mistaken, a kilo of freshly-made kway teow at the wet market or the shops and supermarket is half that price or perhaps even a little less.
That was just half of the packet so the next day, I decided to cook the rest and be done with it. This time around, I tossed it in Bovril and added thinly sliced omelette and fresh chili, plus a sprinkling of chopped spring onions…
This was nice too – like when I cooked noodles or mee sua this way…but of course, it was nothing like the real kway teow.
...STILL CRAZY AFTER ALL THESE YEARS! 
I actually do like using this brand of kueh Tiaw in soup. As it’s slightly firmer so won’t break up easily.
You do? Would probably be great for our Foochow zhao chai hung ngang – a little finer than hung ngang or the big mihun.
Not up to your expectation? But it looks really good on the photo…
Love the floral print plate… reminds me of my growing up days at grandma’s house.
It looked good, tasted great too…just that it was not the same as the real thing. 😦 Ya, those plates are my missus’ – hand-me-downs from her grandma. Not many left – 2 big ones and this smaller one. We had plates like those too when we were growing up…but I guess they’re all gone now. I wish we had more – a whole set enough to use when entertaining.
I like the thin fresh ones. Can’t remember when was the last time I had cooked with these dried ones were when they were in my Thai instant noodles.
They have Thai ones? So far I only bought one – expensive and not really instant…and a lot of msg, so I never bothered getting anymore.
You inspired me! I never tried Bovril in fried noodles, now I feel like to try it!
The Bovril one was not fried – just tossed, just like what I did with the kampua noodles or the mee sua…and you take my word for it. It is very nice! Everyone who has tried would keep making and eating again and again.
Drooling again! Anything posted up here make me miss Malaysia haha….
LOL!!! Make the most of it there – eat all that they have…like what I did when in NZ and eat with a vengeance when you come back – will certainly make you appreciate our food and country more. I guess Scotland is like NZ, so beautiful…so nice…but everything’s so expensive, even without converting to our currency.
Claire, now you can imagine how I suffer here all this while….haha. That’s why I have to learn so hard to cook a few Malaysian hawker dishes. Arthur, I think Claire is only enjoying the sceneries here 😀
She’s never into western food, that’s the problem. The daughter would love it there, I’m sure!
Wow…Arthur, you can cook very well! I never like to cook kway teow or bee hoon. They never taste right. I should have this or my midnight supper 😀
Easy. Nicer if you have prawns…or cockles.
It does look good! I think the noodle is pad thai noodle and not kway teow. I usually boiled them first before stir fry it.
The instructions say soak for 4 minutes. It was soft enough but the texture’s different from hor fun or Ipoh kway teow. Not as fine and smooth. Taste is fine though – good…but at over RM5 a packet, it’s a bit pricey compared to mihun or fresh kway teow from the market. I would much sooner go for those.
I thought I liked that flatter broader kind, but now looking at your noodles, I think I could change my mind. 🙂
Nope, the flatter broader ones are nicer…but must be real fine, smooth and translucent like the Penang char kway teow or the kway teow th’ng ones. This tastes good but it’s more like mihun, not the same as kway teow as I know it.
oh, so this looks kind of like the thai style koay teow.. i prefer the “second half” of your cooking, as i hate my noodles smashed like your “first half”.. BTW, tried to cook it in soup, it may taste more like koay teow~~ :p
Nope, I don’t like mihun in soup – prefer it fried – so since this is something like mihun, I don’t think I would enjoy it in soup. Must be smooth and slippery, and translucent…like the kway teow in kway teow th’ng ober at your side in the peninsula!
I bought this kway teow once, but i still prefer the bihun…
My cousin in Kuching commented on Facebook and she feels the same. The mihun is not available here though – or at least, I didn’t see any where I bought this.
it depends on how you cook it, no? If its soup version, the smoother and softer ones would be great but if you were to fry it, this should be good since the texture will be quite similar to mihun. No sambal belacan? NOOOOOOOOOOOOOO~
Yup…this is definitely not for soup (since I don;t like mihun soup, in the first place), ok fried…but it is not like kway teow as I know it, not even like our local not-so-nice ones. and that’s the bottom line.
Both ways of cooking looks good to me but certainly love the ones with lap cheong. Will take note on this recipe. Fuyoh!!!!!….
Throw in prawns and taugeh – didn’t have any in the house that day…and I’m sure it will taste a lot nicer. Give it a try!
Arthur, it still looks pretty good though not having the texture you expected. Hmmm…I feel like having kway teow or better still try frying my own using your method. But I think I will use the fresh kway teow.
It looked good, tasted good…that much I can say but I was hoping it would really taste like char kway teow as we know it – unfortunately, it did not. Go ahead, use the fresh kway teow – add prawns and taugeh – I bet it will be very very nice!
I often see people cook this with soup. But no harm trying the konlou version.
No soup version for me since I am not a fan of mihun in soup. Cooked in these two ways, both tasted great – but I was hoping it would be like kway teow and I was disappointed.
this A1 Kway Teow seems to resemble the Vietnamese rice noodle where it is a bit firm which also happens to be called kway teow… 🙂
I like this for its texture as I find it quite good in soups… your fried and dried rendition looks pretty good too!! I can’t remember when was the last time I had bovril… must try and buy one after seeing your post to bring back my childhood taste of it…
Yes, it is firm…not fine, smooth and slippery like kway teow and not translucent. As kway teow, FAIL big time…but as mihun-like noodles, it is ok…but at RM5 a packet, I would say it is just too expensive.
Looks like thick mee sua to me, but I think I will love this! I prefer this rather than soup one… 😉
Nope, not like mee sua…and actually, if mee sua had been thicker, broader and flat, it would be a lot more like the kway teow or hor fun up north in the peninsula. I love that type, really!
so “ngum” i just bought the same brand the other day but instead of Keoy Teow i bought bihun. Fried bihun yesterday. J likes it and asked me to fry again today LOL
Ya, my cousin in Kuching commented on Facebook that she likes the mihun. Mihun, I usually buy the Thailand ones – nicer than the China ones, I feel – no smell.
slurp slurp slurp..very nice and yummy!!
Very clever idea, next time toss my noodles first before add in to the wok and fried it with other ingredient.
Learnt that from a Malay friend when we were in England in 1994. Quite frustrating sometimes after frying, some parts a lighter shade than others.
This noodle really resembles the pad thai noodle (local called it “se lek”). I bought one pack from Bangkok on my last visit, and try cooking it at home. It is good. But the pack I bought is not dry pack. According to my local friend there, I must finish it within a week. I will blog about this when I’m free.
I think if I see fresh kway teow in the supermart in KL when I hop over, I will also buy home – keep in the fridge…should last a long time. Much nicer, the ones over in the peninsula…or at least, I think so.
usually i feel hungry when i look at your blog with empty stomach.
but i guess i was wrong.
now i just finished eating some rice and looking at your blog make me hungry again!
oh this is bad 😦
Gosh!!! This is terrible!!! But I LIKE!!!! Muahahahahahaha!!!!!
hahahah ok i want to eat ayam penyet tonight 😛
Bon appetit! I know of a very nice place here. Come, come! 😉
i’ve learnt my lesson.. so i read your blog when i’m eating so that i won’t feel hungry. hahaha.. so hung ngang, that is how it is spelled. I always thought it’s hungan O.o
and and i prefer hor fun too.. i just like the way it is.. and hence i missed vietnam pho.. similar to hor fun too.. and and and i notice u like kinda like bovril.. hehehehe..
The Vietnam beef noodles? Not really a fan…but it’s all right, I don’t mind eating that. Bovril? I’m ok with it…but it certainly makes these tossed noodles taste a lot nicer.
it looks just perfect, actually better than those resto have haha
well as they say if you love to eat you better know how to cook first, right?
Of course! Nothing beats own home cooking! A lot healthier too, that’s for sure.
The featured noodle looks very much like the dried noodle sold by kilo in old type supermarket. Those, I remember, are really cheap. For a ringgit, I think can get about 8-10 round pieces. Texture was pretty good. But hygiene is a issue since they are simply put inside big basket and not properly packed. I think it’s locally made. Any experience with the mentioned dried noodle
My childhood days, they were 59 sen a kg – mee kua or in Malay, mee sanggul and my mum used to prepare by the basin for us to eat! So nice!!! Nope, in between the two, I think mee kua is nicer…but it does not come cheap anymore, I’m afraid. 😦 Hmmm…obviously, you missed my post on it here:
https://suituapui.wordpress.com/2010/08/18/roll-it/
I would often buy other dried noodles but never dried kueh tiow. I really must try some soon.
Don’t get your hopes up too high! So far, most that I’ve tried were nothing like real kway teow… 😦
Should get some ipoh hor fun instead!
Any in JB? Poslaju – dijamin sampai hari esok…
Dont care lah if it wasn’t what you expected, it LOOKED darn good and I want to have a taste of it! I must try bovril noodles soon as you’ve been making a lot of it lately!
Come, come to Sibu. I’ll cook for you – all you can eat! 😉