Beef kway teow

Beef kway teow, also known by other names like beef kwetiau or kwetiau sapi, is a delectable Chinese Indonesian dish featuring flat rice noodles stir-fried with beef slices or beef offal. This versatile dish can be enjoyed either dry or in a savory soup, making it a favorite in Southeast Asian countries such as Indonesia, Singapore, and Malaysia. Its origins can be traced back to traditional Chinese cuisine.

In Indonesia, beef kway teow, or kwetiau sapi, offers several delicious variations:

- Kwetiau Siram Sapi: Noodles drenched in a thick, flavorful beef sauce.

- Kwetiau Goreng Sapi: Stir-fried beef kway teow.

- Kwetiau Bun Sapi: Moist fried noodles with beef.

Common ingredients for Indonesian beef kway teow include flat rice noodles, beef tenderloin, garlic, bakso meatballs, caisim (a type of Chinese mustard green), napa cabbage, oyster sauce, beef stock, soy sauce, black pepper, sugar, cornstarch, and cooking oil.

In Singapore, traditional beef kway teow is typically prepared with a rich beef extract in the stock, enriched with ingredients like gula melaka (palm sugar) and lengkuas (galangal). The dry version is often flavored with sesame oil, soy sauce, and chili, and generally does not feature the thick gravy found in some other versions.

Whether you prefer it soupy or dry, beef kway teow is a delightful dish that showcases the rich culinary heritage of Southeast Asia.