The other day, my girl said that she was going to make some Thai rice noodles. “Huh?” I thought to myself. “Isn’t that kway teow…or whichever way you are supposed to spell it in Malaysia these days?”

I did not say anything, of course and just let her go ahead with her plan. After all, our Sibu kway teow is generally thick, white and chewy, nothing like the lovely translucent, soft and smooth ones that I would get to enjoy over in West Malaysia.

It did not seem too difficult and she managed to make the kway teow

…successfully in no time at all.

After she had done that, she said that she would like to fry it but unfortunately, we did not have much in the fridge for her to use to cook a decent version of Penang char kway teow or the Thai pad Thai. Of course, there were those prawns that I bought to keep for use and we also had some Taiwanese sausages which nobody liked all that much – they came across more like lap cheong (Chinese sausages) and were kind of sweet.

No, we did not have any taugeh (bean sprouts), no see ham (cockles) and we had finished off all our sotong (squid) and fish balls and she was not keen on adding a bit of the cangkok manis from my backyard. In the end, she just had to make do with what we had and started by adding some sauces to season the kway teow

…and went on to fry it with whatever we had – basically, just the prawns, the Taiwanese sausages, egg and chopped spring onions from my garden…

…and yes, it was really very nice!

The texture of the kway teow did come across as being nicer than our local ones and there was enough that evening for the three of us to share for dinner (together with the dishes we had at hand that day) but I told my girl that she should double the amount of ingredients used the next time she makes more of this kway teow so there will be a lot more to go round plus we should get all the ingredients needed ready so we can have everything in it, just nice for a one-dish meal.

Incidentally, if anyone is keen on giving this a try, he or she can click this link to go to that website and see the recipe and how the blogger makes hers.

Author: suituapui

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

7 thoughts on “Successful…”

  1. No, thanks. I won’t take the trouble to do the kway teow? After all, we can easily get the very nice, translucent, soft and smooth kway teow from the wet market. Melissa is always very adventurous to try out new receipe and the end products looks quite promising though.

    Yes, I can buy them at the corner shop near my house too. I guess she derived some pleasure from making it herself and successfully too. I wonder if the kway teow in Kuching is thick and white like the ones in Sibu, never took notice of it.

    Come back tomorrow! She tried cooking something else and it was really nice!

    1. Yes, we do have the thick type of kway teow too but I prefer the thin, translucent, soft and smooth type. For char kway teow, sometimes I use the thick type.

      I love the thin ones but I have cousins in Kuching who like the thick ones like those in Sibu. To each his own, I guess.

  2. Wahhh… making own koay teow!! That must be challenging… and frying koay teow also needs kung fu…hahaha.. if I were to fry them, sure go into bits!

    Hers turned out o.k. I always fry our local kway teow but ours are thick, will not break into bits, not a problem. That only happens when I fry the Thai bihun, all hancur!

  3. Wow!! Your girl so good, she can make kway teow. Bravo.

    I prefer the thin version than thick kway teow.

    Me too! Translucent, smooth and soft – what they call hor fun!

  4. Perhaps doing it all on your own does make everything tastes better. 😀 Way to go for your daughter.

    The joy that one gets when things turn out well. That is enough even if it does not taste any different. Great skill to learn especially for those intending to live in places where they do not make or sell such things. People migrating overseas learn to do EVERYTHING themselves, not so spoilt and pampered like us here. Necessity is indeed the mother of success.

  5. I’ve never thought about making own kuih teow before, interesting idea.

    More for those who have migrated overseas with nowhere to buy it so they have to make their own.

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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