HELLO PEEPS!

Hey everyone! 

For this week’s second recipe from Khairul Aming, we’re making Kuetiau Goreng Kerang, also known as Stir-fried Flat Rice Noodles with Cockles. Why flat noodles, you ask? Because they’re made from rice and have a deliciously soft, chewy texture! This dish is a popular choice across Malaysia, and it is loved by everyone, regardless of background. I have a soft spot for kuetiau with cockles; it brings back sweet memories of my dad and me braving the rain just for a plate. Worth it, every single time!

Kuetiau Goreng Kerang

Stir-fried Flat Rice Noodles with Cockles

(The stir-fried flat noodles with cockles have a rich, savoury taste with a hint of smokiness)

by Khairul Aming

 

Bahan bahan:

Ingredients:

·       1 paket kuetiau

       1 pack of flat rice noodles

·       Kicap karamel

        Caramel soy sauce

·       Minyak

      Cooking oil

·       1 biji bawang merah

         1 red onion

·       3 ulas bawang putih

      3 cloves of garlic 

·       Cili kisar

       Blended chilli paste

·       Bebola ikan

         Fish balls

·       Kerang

      Cockles

·       Sos tiram

      Oyster sauce

·       Telur

        Egg

·       Daun kucai

       Chinese chives

·       Taugeh

      Bean sprouts

 

Cara penyediaan:

Method:

1.     Ambil 1 paket kuetiau dan leraikan.

Separate 1 pack of flat rice noodles.  

2.     Masukkan 1 sudu kicap karamel.

Add 1 tablespoon of caramel soy sauce.

3.     Letakkan sedikit minyak dan gaulkan.

Drizzle a little cooking oil and mix well.  

4.     Goreng kuetiau sebentar dalam kuali untuk memastikan kicap meresap dan warna kuetiau lebih cantik.

Briefly stir-fry the flat rice noodles in a wok to let the soy sauce absorb and to enhance their colour.

5.     Angkat dan ketepikan kuetiau seketika.

Put the noodles aside. 

6.     Masukkan 1 sudu cili kisar ke dalam kuali.

Add 1 tablespoon of blended chilli paste into the wok.

7.     Masukkan bebola ikan dan kerang.

Add the fish balls and cockles.

8.     Masukkan semula kuetiau yang telah digoreng tadi.

Combine the pre-fried flat rice noodles back into the wok.

9.     Tuangkan sedikit sos tiram.

Pour in a little oyster sauce.

10.  Masukkan sedikit kicap manis.

Add a splash of sweet soy sauce.

11.  Ketepikan bahan-bahan tersebut, kemudian masukkan sebiji telur dan kacau hingga telur tersebut hancur.

Set the ingredients aside in the wok, then crack in an egg and scramble until it’s cooked.

12.  Gaul rata kesemua bahan.

Mix everything together evenly.

13.  Masukkan serbuk perasa mengikut citarasa

Add seasoning to your preferred taste.

14.  Akhir sekali, masukkan daun kucai dan taugeh. Gaul sebentar sebelum dihidangkan.

Lastly, add the chinese chives and bean sprouts. Give it a quick toss before serving.

ALL SET! 

Did you know? 

 This dish is best enjoyed with a chilli pickle (cili jeruk) or chilli in soy sauce (cili kicap), which balances the flavours of the kuetiau perfectly. It is easy to make, just mix green chilli, garlic, sugar, salt, vinegar, and warm water. It’s super easy, adds the perfect zing!

 

It is better to cook this kuetiau in a wok as it will give the dish that awesome smoky, charcoal flavour that takes it to the next level! Trust me, it’s worth the extra sizzle.

 

You can top this dish with crispy fried shallots for the irresistible crunch and squeeze some fresh lime to bring all the flavours together.

 

Besides using cockles, you can also use seafood such as prawns, squids or meat like chicken for this dish. But here’s the secret, cockles usually give the best extra taste as they absorb all those delicious flavours with their chewy texture. Trust me, once you try it, you’ll see why!

Do you like kuetiau with cockles? 

Or what's your favourite seafood to have with kuetiau? 

Let me know in the comments below. 

Happy cooking! 🍜

For full details and step-by-step instructions, just click the link below.
And if you're unsure about any ingredients or cooking methods, don’t worry, you can always refer to my translation here. I’ve made it easy for you guys to follow along!😆

https://www.instagram.com/reel/DG9uV7hSTyX/?igsh=ZjFob20xdXRvMjRx

All credit goes to Khairul Aming for the original recipe. This is a translated and adapted version for educational and personal sharing purposes only.