Somewhere in between…

In an earlier post, I mentioned that my cousin-in-law gave me some kway teow (flat rice noodles) to bring home from Miri, theirs being thinner and narrower and not like the ones we have in Sibu.

Now, this was what I managed to dish out the other day…

…using the aforementioned kway teow.

To cook this, I had to go and get some prawns and since I could not get any cockles, I settled for a bit of sotong (squid) instead…

…and I also prepared some garlic, finely chopped, chilies, pounded and spring onions, cut into bits…plus soy sauce, a bit of sugar and eggs.

I mixed the kway teow with the soy sauce, sugar, pounded chili and spring onions…

…and in a bit of oil, I fried the chopped garlic till golden brown…

…after which I added the prawns…

…and the sotong…

…and fried them till well-cooked.

Next, I put in the kway teow, pre-mixed with some of the ingredients…

…and fried it well before adding the eggs and the taugeh. One should not put in the bean sprouts too early so that they will not be overcooked – this way, they would still be nice and crunchy.

Once done, I dished out the fried kway teow…

…and served.

The texture wasn’t exactly the same as the kway teow in the peninsula – I did not think it was as smooth nor as fine but it certainly was not as hard and coarse as the Sibu ones – so let’s just say that it was somewhere in between the two…