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…

STP's char kway teow 1

…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…

CKT ingredients

…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…

CKT step 1

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

CKT step 2

…after which I added the prawns…

CKT step 3

…and the sotong

CKT step 4

…and fried them till well-cooked.

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

CKT step 5

…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

STP's char kway teow 2

…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…

Author: suituapui

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

20 thoughts on “Somewhere in between…”

  1. I think i like the seafood, maybe can throw in some chives too

    I don’t eat chives – by habit. If any when eating ckt, I would pick every strand and put by the side. Growing up, we never ate…as my dad said it would cleanse all the nutrition away – same thing he said about white lobak. I think the truth is they detoxify so not good for people on medication as they would render them all ineffective. So old habits die hard – I still don’t eat to this day. 😦

  2. Oh terbalik from the CKT seller ah. Saw they usually put in the keoy teow then baru add the seafood. Next time add chinese sausages. Lagi sedap

    Seafood must go into the oil then onto the kway teow leh? Baru “manis”. I’ve fried with lap cheong before – same with fried rice…also go in before the kway teow/rice.

    This one also the seafood and lap cheong first:

    Maybe that’s why your ckt, J said “leave to the experts”?…
    πŸ˜€ πŸ˜€

  3. Your fried koay teow is calling my name πŸ™‚ Looks very tasty and so far I have not had much success with koay teow. I don’t know what’s wrong with me because my fried koay teow always turn out blah! I think I’ll give it another go by following your method.

    I fare a lot better with kway teow than yellow noodles, dunno why my noodles will get stuck but not the other things that I fry. Jinxed. 😦

  4. Nice looking CKT. Yes, I also add in the taugeh last and give it a quick stir and they are so cripsy and nice. But one thing, when I fried kway teow, they will stick to the kuali, what about yours? Any tips to share?

    Nope, did not stick. Only happens when I fry yellow noodles, dunno why. Heat wok till very very hot, add oil and wait till very very hot before throwing in anything…and ingredients must be drained well/dry, not dripping wet.

  5. The best kway teow in Sibu…

    Not really. I know one place where the lady does it really well…but all sold out by 10 a.m. 😦 A few others not bad too…just that our kway teow here is different in thickness and texture.

  6. The kway teow also look a bit different from the ones over here. And I notice you use a lot of chopped garlic! The dish must be really fragrant πŸ˜€.

    Yes, that’s one thing I do with fried kway teow – lots of chopped garlic. Not so much with my fried rice and the rest.

  7. wow wow wow!! looks so delicious to me, with prawns and squid somemore!!! yummy yummy~~ πŸ™‚

    Nice eh? One thing about eating out – you do not get much of those extras…unless you pay for them. 😦

  8. Looks good! Yes, the kuey teow still looks a little thick compared to the peninsula version.. perhaps similar to what we get here in Sydney. Oh well, beggars can’t be choosers!

    I guess so. 😦 I love the peninsula ones – so thin, so translucent…can see through, very nice.

  9. ooo looks super-delicious … you’re generous with the garlic and i bet the squid adds a nice textural crunch. but how come there were no cockles being sold that day ar? πŸ˜€

    Nope. I did not fancy the idea of buying cockles and having to get them out of their shells myself so I just went and bought squid – asked the seller to clean and do everything (free) – so nice, no need to go through all the hassle.

  10. Look like mee pok to me.

    Yup, thinner and narrower than our usual Sibu kway teow…but no, it did not taste like mee pok – still like our local kway teow, more or less.

  11. such skills.. wish i could cook as well as you :D..

    No leh? Just chin-chai chin-chai, fry…also can eat one. With prawns and sotong, you can do no wrong. πŸ˜‰

  12. But they kuey tiao doesn’t look like the one in peninsular … hehe..It looks like the thick pan mee …(by judging on the appearance )..
    Yummeh, if it’s me I’ll will add some cockles in it !! *drooooool*

    Cockles? See my response to Sean above. Personally I do love them despite all the horror stores – the Hepatitis B scare and all…and I would want to use them in my ckt had it not mean all that extra work in getting them ready for use.

    Ya, the thickness and width – more like pan mee, not mee pok as somebody said earlier…but it’s white, not pale yellow. All right, it does not look like your kway teow or what some people told me – it’s called hor fun, not kway teow – whatever..neither does it taste like yours – so that means I would not want to buy and cart home anymore again. Might as well just use the one we have here…and I do know of some people here who prefer our own kway teow to those in the peninsula, though not me. To each his own, I guess. One man’s meat is another man’s poison. What’s good for me or you may not be good to others. Period.

  13. They look delicious! πŸ™‚

    I haven’t eaten Sarawak style kueh tiaw for ages!

    There are a few good places here, not many…but what they dish out is usually pretty good. Don’t mind eating sometimes.

  14. One plate of koay teow please!! hahahaaa… With so much ingredients, it sure taste very nice, right!

    Come, come. Help yourself. Eat all you want – I can always fry some more. Hehehehehe!!!!

  15. That looks like an awesome plate of kueh teow. Noted the different textures of kueh teow and of course the size too. Love the Penang ones!

    Me too!!! And in Sg Petani too (where they claim theirs are nicer than Penang’s). Have not been to those parts for a while now – no chance of eating theirs again. 😦

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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