Tomato Kueh Tiaw

A Sarawakian who does'nt know the existance of tomato kueh tiaw should be ashamed of yourself. Because it's a legendry Sarawakian cuisine, along side its famous buddies such as Kolo Mee and Laksa Sarawak.

Damn, I miss Tomato Kueh Tiaw. But fear not because I can prepare one all by myself. *bangga*

Due to pictures of food I always lay my eyes on in my freinds blogs. I turned hungry and some local Sarawak dish would really save my saliva. I can even remember that Tomato Kueh Tiaw is served on Thursdays at St Teresa school canteen. It was really good. Does your school canteen serve tomato kueh taiw? If not, pity you =P

Finding fresh Kueh Tiaw in Germany? Fresh ones?? Dats like finding a love shaped rock in the bottom of the ocean. But guess what, I managed to find the heart shaped rock. Yippeee!! (Just that it's not fresh)

 The humble dried kuehtiaw imported from Thailand aka Pad Thai Noodle

This dried kueh tiaw (sama geng ngan bihun) needs to be boiled before being edible. It's quite starchy so I boil them, changing the water twice, until it'soft enough. I added in a few drops of oil into the pot to avoid the kueh tiaw from sticking together. Stir occasionally to make them saperate.

Steam the place baby

After this is cooked, drain and place under cold running water for a few minutes. Than it is ready to be fried.

Frying the kuehtiaw (I used a pan, I'm deprived of woks and a flaming stove)

You'll only need chopped garlic, dark soy sauce and oil. Heat the pan till its ''as hot as your ass'' than pour enough oil to cover the whole base. When it's hot enough, stir-fry the garlic. Than, add in the kueh tiaw. The pan should be hot enough that the kueh tiaw does not stick. That's why those taukey at the stalls have all those flaming stunts that i'm always amazed with. Add soysauce till the noodle is colorised (a lil on the scientific side). Stir all together till it is cooked. If the soy sauce is not salty enough, maybe you can add a lil bit of salt.

Yeahh the sauce part. I'm loving it.

What do you want to put in your delightful gravy?

I had fish pieces, prawns, fishballs and sotong balls. On the other hand, I'd love to have cuttlefish and some green vege. It's all up to you.

So heat the pot and add in a bit of oil to stirfry some garlic (need not be much), than add in your choice of what you want your gravy to have. If there's green vege, put it in before you serve your gravy.

Now the most important ingredient is tomato sauce. Usually, we see the tauley use those tomato sauce which you can buy for rm10 for 1 big bottle like people ''darurat air''. Last time i did mine with unbranded tomato sauce. This time I almost finished up my Heinz. I think it tasted better with the 'one senduk' of unbranded sauce. Measurements depends on how many servings you might want to have. I did mine with two servings, I almost finished my bottle of sauce.

Other Ingeredients I use are

Oyster sauce (ratio of 1:4 to Tomato sauce)

Maggi Seasoning (only a dash, not too much)

Chicken Stock (diluted)

Cornstarch (to thicken the gravy)

Enough water 

Salt, Pepper and Sugar

chicken stock diluted in water in a Jägermeister shot glass ... LOL

With all the prawns, fishballs and etc inside the pot, pour in the diluted chicken stock and water. Than add in tomato sauce and oystersauce.  Stir till all is combined. Add salt and pepper (preferbly Sarawak Black Pepper). Add a dash of Maggi Seasoning. I add a few table spoons of sugar to make my gravy sweet. Lastly, dilute a few tablesppons of cornstarch in water and add into gravy. Stir till all is well, pour over fried kueh tiaw and walla... SARAWAK TOMATO KUEH TIAW (char siew would be really great to top it off!)

*burp* I'm satisfied. When are you gonna make yours?