📝 About This Recipe
A beloved staple of Chinese-Indonesian 'Peranakan' cuisine, Kwetiau Siram is the ultimate comfort food featuring charred flat rice noodles drenched in a luscious, savory egg gravy. This dish is celebrated for its 'Wok Hei'—the breath of the wok—which provides a smoky contrast to the silky sauce filled with succulent seafood and crisp vegetables. It is a textural masterpiece that warms the soul with every spoonful of its thick, translucent broth.
🥗 Ingredients
The Noodles (Kwetiau)
- 500 grams Fresh Flat Rice Noodles (Kwetiau) (loosened and separated)
- 1 tablespoon Sweet Soy Sauce (Kecap Manis)
- 1 teaspoon Light Soy Sauce
- 2 tablespoons Vegetable Oil (for searing)
The Gravy and Proteins
- 3 cloves Garlic (finely minced)
- 100 grams Chicken Breast (thinly sliced)
- 6-8 pieces Shrimp (peeled and deveined)
- 5 pieces Fish Balls (sliced into halves)
- 1 bunch Choy Sum or Bok Choy (cut into 2-inch pieces)
- 600 ml Chicken Stock (unsalted or low-sodium)
- 2 tablespoons Oyster Sauce
- 1 tablespoon Fish Sauce
- 1 teaspoon Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 2 tablespoons Cornstarch (mixed with 3 tbsp water to make a slurry)
- 1 large Egg (lightly beaten)
For Garnish
- 1 tablespoon Fried Shallots (for crunch)
- 1 stalk Green Onions (thinly sliced)
- 1 tablespoon Pickled Green Chilies (optional, for acidity)
👨🍳 Instructions
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1
Prepare the noodles by gently separating the strands of the fresh kwetiau to ensure they don't clump during cooking.
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2
Heat a wok over high heat until it begins to smoke. Add 1 tablespoon of oil and swirl to coat the surface.
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3
Add the kwetiau to the smoking wok along with the sweet soy sauce and light soy sauce. Stir-fry vigorously for 2-3 minutes until the noodles are slightly charred and fragrant. Remove and divide into two serving bowls.
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4
Wipe the wok clean and return to medium-high heat. Add the remaining 1 tablespoon of oil.
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5
Sauté the minced garlic for about 30 seconds until golden and aromatic, being careful not to burn it.
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6
Add the chicken slices, shrimp, and fish balls. Stir-fry until the chicken turns opaque and the shrimp begins to curl.
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7
Pour in the chicken stock and bring the mixture to a rolling boil.
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8
Season the broth with oyster sauce, fish sauce, white pepper, and sesame oil. Taste and adjust salt if necessary.
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9
Add the Choy Sum or Bok Choy stems first, then the leaves, cooking for 1 minute until just wilted but still vibrant green.
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10
Give your cornstarch slurry a quick stir and pour it slowly into the boiling broth while stirring constantly. The sauce should thicken into a glossy, translucent gravy.
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11
Turn off the heat. While the gravy is still very hot, slowly drizzle in the beaten egg in a circular motion. Let it sit for 5 seconds, then gently stir once to create beautiful silken ribbons.
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12
Immediately pour the hot gravy generously over the prepared charred kwetiau in the bowls.
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13
Garnish with fried shallots and sliced green onions. Serve immediately while piping hot.
💡 Chef's Tips
To achieve authentic 'Wok Hei', ensure your wok is screaming hot before adding the noodles; this creates the signature smoky flavor. If using dried kwetiau, soak them in warm water until al dente before stir-frying; do not over-boil them or they will turn mushy in the gravy. Always add the egg ribbons after turning off the heat to ensure they remain soft and silky rather than rubbery. For a richer flavor, you can add a splash of Shaoxing wine along with the garlic during the sautéing process. Adjust the thickness of the gravy by adding more or less cornstarch slurry according to your preference.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Cuka' (chili vinegar) or pickled green chilies to cut through the richness of the gravy. Pair with a glass of cold Es Teh Tawar (unsweetened Indonesian iced tea) for a refreshing balance. Add a side of crispy fried pangsit (wontons) for an extra layer of texture. This dish is best enjoyed immediately; the noodles will absorb the gravy if left to sit for too long.