Sarawak though is part of Malaysia, being in the Island of Borneo, we do have a lot of unique noodle dishes that you cannot find in West Malaysia or Singapore or even Sabah. On top of the list in terms of popularity is no more than Sarawak Laksa as in this post: An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa
In my humble opinion, the second most common and unique noodle dish is Sarawak Kolo Noodles as in this post: Sarawak Kolo Mee
The third noodle dish that is well liked and missed by many overseas Sarawakian is this Asian spaghetti or what I am going to share in this recipe: Crispy Sarawak Tomato sauce noodles..
Wait, the list is not ending and there are many more that are not that common nowadays but you can still savour it if you know the where to find in Kuching or Sarawak.. One of them is belachan beehoon as in this post: Belachan Bee Hoon (虾酱米粉）
Not forgetting my favourite childhood noodle dish, Sweet taugeh noodles as in this post: Sarawak Sweet Taugeh or Beansprout Noodles (砂朥越豆芽炒面）
Well if you are visiting Kuching, Sarawak, ask the local to bring you around to try the above noodle dishes and if you like it, you can try the recipe posted above by CLICKING ON THE PICTURE OR THE BLUE COLOUR LINK.
In Sarawak, the local will rate whether this noodle dish is nice or not depending on how well the noodles are deep fried , is it sour enough and with adequate tomato sauce? Well, if you do not like to deep fry the noodles, you can try to use store bought yimin instead .. Frankly speaking, deep fry these noodles are much easier than one thought. The hot oil will not spill and it is very fast. In Singapore, I can only use the wanton noodles as the next best alternative as compared to the local Sarawak noodles that do not have any alkaline in the noodles. They look the same but they taste rather differently. Though deep fried noodles is the most common, however, many will opt for kway tiao (flat rice noodles) and some wanted it to have beehoon (rice vermicelli), so the choice is yours. If you are using this, you have to stir fry the kway tiao with some garlic first.
Previously most families prepared this using the bottled tomato ketchup. However, I found that it is rather costly and you will need about one bottle to get the colour and taste. In recent years, I have used tomato puree instead. I personally found this brand which is easily available near to my house’s provision shop is very affordable and suitable for the dish. It costs less than a dollar, it is sour enough and full of tomato puree. However, in the recipe, I will still share with all the use of tomato ketchup as I am worry some of you may not be ale to get hold of it. If you can, use this.
As for the side ingredients, though the most common is seafood, but just like any other noodle dishes, you can use any side ingredients that you liked. Vegetables can be added also but the noodles are best eaten immediately when it is cooked. If you are not dining at the same time, separate the noodles and the gravy . Pour the gravy only when before servings.
WHAT IS REQUIRED
Servings: 4-6 adult servings
- 4 balls of fresh wanton noodles
- 2 fish cakes, sliced thinly
- 100 grams of char siu or barbecue pork, slice thinly
- 100 grams of shelled prawns
- 1 packet of cai xin , cut into big chunks
- 2 cuttlefish , sliced thinly
- 50 grams of tomato puree – substitute with 10 tablespoons of tomato ketchup
- 5 tablespoons of tomato ketchup
- 50 grams of corn starch
- 3 cups of water
- Salt to taste
- Dashes of white pepper
- 1 tablespoon of chicken stock powder
- Additional white vinegar, if necessary
- 1 tablespoons of minced garlics
STEPS OF PREPARATION
- Heat up a pot of hot oil under medium heat. Throw a small string of wanton noodles into the hot oil, if bubbles emitted, the oil is ready. Deep fried the wanton noodles ball by ball until the noodles are golden brown and crispy. Drain and set aside.
- Put the tomato ketchup and tomato puree in a bowl, add about 1 cup of water, stir until well mixed.
- Add 1 cup of water to the corn starch. Stir until well mixed. Set aside
- In a wok, heat up a few tablespoons of oil, sauté the garlic until fragrance . Add the tomato ketchup mixture, follow by another 1 cup of water. Bring the water to boil.
- Once the water boils, add the ingredients in the following order: Fish cake, vegetables, prawns, cuttlefish and char siu. Once it boils, add the starch solution, salt, chicken stock and white pepper.
- Get ready the noodles in a serving plate, when the gravy boils again, off the heat. Pour the tomato gravy on top of the crispy noodles. Best served hot immediately when it is cooked.
I bet most members have never tried the noodle dishes that I have mentioned above. If you like spaghettis, you should give this noodle dish a try. It is a bit tangy and the crispy noodles provide a unique texture. Remember that Kway Tiao can be used also but you need to stir fry for a while to get rid of the raw smell.
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