 Kwetiau siram sapi, poured beef kway teow served in Jakarta | |
| Alternative names | Kwetiau Sapi |
|---|---|
| Course | Main course |
| Region or state | Maritime Southeast Asia |
| Associatedcuisine | Indonesia andSingapore |
| Serving temperature | Hot |
| Main ingredients | Kway teow (flat rice noodles), beef tenderloin, gula Melaka, sliced, dried black beans, garlic,dark soy sauce, lengkuas (galangal or blue ginger), oyster sauce, soya sauce, chilli and sesame oil |
| Variations | Fried beef kway teow, Hainanese-style beef noodles |
Beef kway teow orbeef kwetiau is aMaritime Southeast Asian dish of flat rice noodles (kway teow)stir-fried and topped with slices ofbeef or sometimes beefoffal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin toChinese tradition. It is a popular dish inSingaporean cuisine and amongChinese Indonesians, where it locally known inIndonesian askwetiau sapi.[1]
Technically, allkway teow (flat rice noodles) stir fried with beef can be categorized as beef kway teow. As the result, there are various recipes of beef kway teow exist.
In Singapore, traditionally,beef extract was added to thestock, and the soup enhanced withgula melaka and lengkuas (galangal orblue ginger).[2] However, the dry version of beef kway teow is mixed withsesame oil,soy sauce and chilli; thick gravy is not usually served in this version.[3]
In Indonesia,kwetiau sapi is a popularChinese Indonesian dish.Kwetiau with beef is known in three variants;kwetiau siram sapi (poured upon),kwetiau goreng sapi (stir fried),kwetiau bun sapi (a rather moist version),kwetiau yam sapi (dry and sour with soup on the side) andkwetiau kuah sapi (soup version). Thekwetiau siram sapi is a kwetiau noodle poured (Indonesian:siram) with beef in thick flavorful sauce. The beef sauce has thick and rather gloppy glue-like consistency acquired from corn starch as thickening agent. Thekwetiau goreng sapi is a variant of popularkwetiau goreng (stir fried kway teow) but distinctly served with beef. While thekwetiau bun sapi is similar to common fried kwetiau but rather moist and soft due to water addition. Thekwetiau yam sapi is a dry version with black vinegar and served with soup on the side.[4]
The common ingredients are flat rice noodles (kwetiau), thin slices of beef tenderloin, garlic, slicedbakso meatballs,caisim,napa cabbage,oyster sauce, beef stock, soy sauce, black pepper, sugar, corn starch, and cooking oil.[5]
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