Kwetiau Flush Recipe
The broth, seasonings, and fillings such as chicken, meatballs, vegetables will be cooked separately before finally being poured over the wet/fresh kwetiau to serve. That's what distinguishes this dish from kwetiau in gravy/boiled where all the ingredients are cooked together.
Ingredients
- Wet kwetiau - 300 grams
- Sesame oil - 1 tsp
- Soy sauce - 1 tsp
- Enough hot water
- Broth:
- Garlic, finely chopped - 3 cloves
- Chicken fillet, diced - 75 grams
- Peeled Shrimp - 75 grams
- Beef meatballs, thinly sliced - 4 pieces
- Green mustard, chopped - 1 bunch
- Chilli, coarsely chopped - 3 pieces
- Carrot, sliced thinly - 1 piece
- Green onion, sliced - 1 stick
- Oyster sauce - 2 tbsp
- Sweet soy sauce - 1 tbsp
- Soy sauce - 1 tbsp
- Fish sauce - 1 tbsp
- Salt - 1/2 tsp
- Pepper powder - 1/2 tsp
- Sugar - 1/2 tsp
- Sesame oil - 1 tsp
- Shrimp broth - 500 ml
- Eggs, beaten - 1 egg
- Cornstarch, dissolved in a little water - 1 tsp
- Oil, for frying - 2 tbsp
- See Mother's Recipe Version
Plans
- 1. Brew the kwetiau with hot water and then drain immediately. In a bowl, mix the kwetiau with the sesame oil and soy sauce. Stir well. Set aside.
- If there is no wet/fresh kwetiau, it can be replaced with dry kwetiau that has been boiled until soft.
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