She didn’t know…

My missus didn’t know that I had bought this once before and I did not really think it was great…or maybe she did but she had forgotten so the other day, she came home with a packet of it. Ah well! Since she had already bought it, I thought I might as well cook it and be done with it , never mind that I felt it was not exactly like kway teow (flat rice noodles) as we know it – at least, it was edible.

As on the previous occasion, I soaked it in hot water till it had gone all soft and in the meantime, I prepared the ingredients that I would use in frying it. As always, you would find the usual suspects – the sliced shallots and chopped garlic…


…and also some chilies and eggs. There were some leftover clams in soy sauce in the fridge so I decided to cook it, mihun-syle and I found some cangkok manis/mani cai as well so I took a bit of that for use as well. Of course, as in cooking the vegetable, you would need to tear the leaves into bits and pieces to ease chewing and digestion and I did not forget to do that.

Once the kway teow had turned soft enough, I drained away the water completely and then I poured in whatever was left of the soy sauce in those canned clams. There did not seem to be enough and I did not want the kway teow to look sadly pale so I added a bit of dark soy sauce…

Kway teow

…and tossed everything together thoroughly.

Once I had got everything, I was ready to start cooking…and after heating up the wok, I added a bit of oil into it and when it was hot enough, I put in the shallots and garlic to fry till golden brown. Then I added the cangkok manis and the chilies, followed shortly by the kway teow. After stirring for a while, I tried a bit of it and found that it was not salty enough so I added a pinch of salt – I did not want to add more soy sauce in case it turned out a little bit too black. Finally, I added the eggs…as soon as the eggs were cooked, the kway teow was ready to be dished out…

Fried kway teow 1

…and served…

Fried kway teow 2

It did taste very nice but the fact remained that it was not exactly like kway teow…and at RM5.00 for a packet, I do hope my missus will not absent-mindedly go and buy it again.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

23 thoughts on “She didn’t know…”

  1. I think I accidentally bought a similar noodle. A little kueh teow like but lacked taste. I finished it up by making aglio olio out of it.

    It tastes good…or at least, it’s not bad…just that it isn’t in any way like kway teow as we would know it.

  2. I have also accidentally bought things that I found not so good earlier. Somehow forgot that it wasn’t that great. Happens at restaurant too. Forgot that I had a not so great dish before and once it comes to the table, it is too late!

    Wahhhhh!!!! So forgetful kah? I always remember – as they say, an elephant never forgets. Hehehehehehe!!!! 😀

  3. Fried kway teow looks nice. Me too, tear the mani cai to bits & pieces before cooking. I notice in pan mee and malay cooking, they didn’t tear. Find it hard to chew & swallow.

    Yup, especially at the Malay stalls. A lot worse if the leaves are too old…

  4. No prawns? so sad la and yea, agree with Evelyn, prefer the aglio olio style 😛

    This is the traditional Foochow/Hinghua recipe…not your Penang char kway teow and no prawns have ever been used in the cooking. Of course, it is up to anybody to modify and cook whatever in any way he or she wants. It’s a free country, isn’t it?

    But you’re on a diet, aren’t you? So no prawns, no clams, no egg…no fried stuff, no nothing for you! Shoo! Shoo!!!

  5. ????????? Why got ads in you blog??? Kena hacked?

    Am using phone to view. Can see an ads by a site call gravity..something abt sleeping

    No leh? Can’t see anything anywhere. Nothing on my ancient mobile, of course… Can’t even see my own photos. 😦

    1. Yea…doesnt look like keoy teow. But look good lar after you cook. Nice to hv with cili padi

      Yup…but the chili’s an extra, actually. Yunno lah, Chinese dulu tak pandai makan pedas one so no chili in the original recipe.

  6. heheh, accidental purchases of food sound like the amusing parts of married life, so i smiled while reading this. maybe in one year’s time, one of you will forget again and buy these noodles all over again 😀

    Hmmmm…hopefully, I will not get to be so forgetful – sign of old age, probably inevitable… 😦

  7. This homecooked food certainly looked so awesome and yummy to me. Love that you add so many suspects, it makes these noodles look so wonderful. You can whip up anything plain and make it so perfect for your family.

    Simple, chin-chai, chin-chai only…but what comes from the heart, with that special ingredient, sure nice one… 😉

  8. This is what I called Tau Chim over here… my mom cooked it for me when I was having shingles.. maybe making soup with them also is nice.. smooth…. anyway, yours have so much ingredients, I am sure they taste good too…

    Clams? When you had shingles? Itchy boh!!!! Mine, of course…best lah! Hehehehehe!!!!!

  9. Interesting kueh tiaw. It’s so thin compared to what we call “kueh tiaw” in Sibu, or even in Penang!

    That’s a good way of cooking it though, only thing missing is lap cheong. Haha! I put that in everything nowadays. Can’t get enough of it.

    Different recipe. Lap cheong and prawns and bean sprouts, my usual version char kway teow but this dried kway teow’s not like kway teow and something like mihun…so that’s why I’m using the traditional fried mihun recipe. Hmmmm…you haven’t tried the wine-infused lap cheong – awesome!!! Got them from my friend, Annie-Q, own-made. Wouldn’t want to eat those regular ones anymore after this. Hehehehehehe!!!!!

    1. Wine infused lap cheong??????

      I would love that! I wonder how one goes about making lap cheong. I imagine it’ll take an awful lot of time to finish curing.

      Search me, I wouldn’t know either… Only know how to eat! Hehehehehe!!!! 😉

      1. Huai Bin, not make by us but my in laws supplier. Next time will pass some to yee ling if I meet up with her. 🙂 yes, it is strong with chinese wine taste. Yum!!

        There! You have to thank me now, Huai Bin. Hehehehehe!!!! 😉

  10. This Kueh Tiaw actually looks more like Pho noodles, and when cooked in soup it becomes somewhat clear too. I’ve only ever used it in soup and it actually stayed quite firm all the way to the end.

    It does. Bought a packet once, made in Thailand and it was something like this too.

  11. I like the way you cook it.. and the last picture makes me wanna have that for lunch.

    I guess you can get this in Kuching as well – lots of Foochows there these days, everywhere…

  12. It do look like kway teow to me, I think some stall here they do serve this type of thin.kway teow. Your fried kway teow looks very good! Yum yum!!

    It tasted good, despite the texture of the noodles being different from kway teow…

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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