"Kway Teow" aka "Shahe fen" aka "ricecake strips" aka kuetiau

Shahe fen is believed to have originated in the town of Shahe (沙河; Cantonese: Sa1ho4 pinyin: Shāhé), now part of the Tianhe District in the city of Guangzhou, in the southern Chinese province of Guangdong, whence their name derives. Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Vietnam, Thailand, Cambodia, Philippines, Malaysia, Indonesia and Singapore, all of which have sizeable Chinese populations.

Wide shahe fen stir-fried with soy sauceShahe fen noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Where fresh noodles are not available, they may also be purchased packaged in dried form, in various widths.

Shahe fen noodles are very similar to Vietnamese bánh phở noodles, which are likely derived from their Chinese counterpart. Although the phở noodles used in soups may vary in width, wide phở noodles are also common in stir fried dishes. The popular Thai dishes pad see ew and drunken noodles are also made with similar noodles.

With a little bit of Indonesian touch, below is my interpretation for the Kway Teow for Teras Bali.


For : 1 Portion
Prep Time : 5 minutes

1 cup Flat Rice Noodle
2 tbs Oils
1 tbs Basic Paste*
1 tsp Shrimp Paste dried
1 pc Egg
1 tbs Onion, Chopped

1/2 tbs Garlic, chopped
3 tbs Chicken, diced
3 pcs Prawns, sliced
1 pcs Lap Chong, sliced (Chinese dried sausages)
3 pcs Mussels (cleaned)

1/4 cup Cabbage, shredded
1/4 cup Carrots, matchstick
1/4 cup Choy Sum, sliced
4 pcs Mushrooms,wedges
4 pcs Tomatoes, wedges
1/4 cup Bean sprouts
1 tbs Leeks, sliced

1 tbs Fish Sauce
2 tbs Kecap Manis
1 tbs Hondasi
Salt as you like
Pepper as you like

1. Heat the oil on the wok, add egg in, stir it immediately, add the basic paste and shrimp paste.
2. Add onions and keep stir the wok until the aroma come up, add chickens, mussels, prawns and Lap Chong.
3. Add the vegetables, tossed it well until half cooked, add the kway teow, tossed and stir it well. Add the sauce and season according to your like.

Tips:
make sure the wok is really hot, all of the cooking process is taking less than 3 minutes, otherwise the noodle and veggies will be lumpy.


*The Basic Paste
1st
1 pc Onion, chopped
3 cloves Garlic, chopped
3 pc Chili, seeded
1 pc Tomatoes, large, cut into wedges
3 pc Candle Nuts, roasted
1 tbs Shrimp Paste (dry or roasted)

2nd
3 tbs Oils
1 pc Lemongrass
1 slices Ginger
3 pc Lime Leaf
1 tbs salt
1/2 tbs pepper
1 sugar

method:
1. Roast all the 1st items in the oven at 165oC for 10 minutes.
2. Blend the roasted ingredients using the mixer.
3. Heat the oil, add the mixture in, add the 2nd items and cook it on slow fire until the aroma comes up.

alternatively, the 1st items can be sauteed.