Yummie factor: 8.5
Chinese Indonesian cuisine.
Kwetiau 河粉 is a thick rice noodle, so basically all noodle/mie recipes work well with kwetiau. During supermarket rush I saw all the rices, spaghetti and instant-noodles are sold out but not kwetiau/vermicelli/ifumie/udon/soe-oen, I think people doesn’t know how to cook them, so during the next supermarket rush you can increase your survival rate by diversifying your cooking, just try new things such as kwetiau/ifumie.
Steps:
1. Soften the beef (e.g. sirloin) with meat-hammer. Cut the beef in small pieces. Marinade overnight with soy sauce (light / kikkoman), sesame oil, shaoxing wine.
2. Cook the kwetiau/noodle with water, drain.
3. Stir-fry garlic, shallots, ginger, red chilli pepper (optional). Add the meat, stir fry until half done.
4. Add beef meatballs / baso.
5. Add choy sum / paksoi / caisim (and other vegetables such as sugar snaps, broccoli, paprika, bean sprouts, carrot).
6. Add oyster sauce, soy sauce (light / kikkoman), fish sauce, sugar, white pepper.
7. Add water & maizena to thicken. Add beaten egg (optional).
8. Mix the noodle with (sesame oil) & kecap manis (Indonesian thick sweet soy sauce) and stir-fry the noodle.
Presentation: put the meat & sauce on top of the noodle. Garnish with peterselie / spring onions. In these photos I cut the meat balls and stirred-fry them resulting in flower-like shapes.
Variation: using ifu mie ipv kwetiau. You can use also shrimps / chicken fillet instead of beef.
b:handschrpaper
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