A few years ago I went to a Malay restaurant and ordered Fried Kuey Teow. I was shocked to see the Fried Kuey Teow was wet and covered with brown gravy. I thought the waiter must have given me a wrong order. When I called the waiter and told her about the wrong order, she insisted that she gave me the right order. Fortunately my mother-in-law came and explained to me that some Malay style Fried Kuey Teow are wet and some even have gravy.
While initially I was a bit hesitant to try wet fried kuey teow, I fell in love on my first bite. It tasted so good. The texture is like Cantonese style Kuey Teow but the taste is like Char Kuey Teow. What a genius idea..!!
Here’s my recipe for the Malay Fried Kuey Teow
Ingredients
- 1 pack of Ketomee Konjac Kuey Teow – rinsed under cold water for 1 minute
- 1 red onion – finely chopped
- 10 dried chilies – boil and make into paste (cili boh)
- 2 garlic, finely chopped
- 1 bunch Chinese chives (kucai)
- 1 cup beansprout
- 10 large prawns – cleaned, keep the shell and head on
- 1 cup water
- 1 tablespoon oyster sauce
- 1 tablespoon soya sauce
- Salt & pepper to taste
- 1 tbsp cooking oil
Method
- Heat the oil in work, add in onions and chili paste, fry until fragrant
- Add garlic and continue to cook
- Add the prawns, oyster sauce, soya sauce and water.
- Bring to boil and cook until the prawn turn pink
- Add in the Ketomee Konjac Kuey Teow and chives.
- Cook for a few minutes until the noodle absorbs some of the liquid.
- Taste and season with salt and pepper
- Add in the beansprout. Mix well.
- Dish out and Ready to serve
#konjac #shirataki #lowcarb #diabetic #keto #kuey teow
