Page 172 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Savory Flat Rice Noodles

Kwee Tiauw

Indonesia’s cuisine showcases a broad range of profound influences from neighboring
cultures that, at some point in history, introduced different ingredients to the native
chefs. Through the decades, this dish, featuring large, flat rice noodles, was never
renamed from its original Chinese name. Kwee Tiauw has been adopted into
mainstream Indonesian culinary language. I love the soft, thick texture of the flat, wide
rice noodles, which beautifully absorb the various spices and sauces used in the

recipe. Each bite yields the delicious taste of thick black soy sauce and oyster sauce.

SERVES 4
PREPARATION TIME: 10 MINUTES + ½ HOUR SOAKING TIME
COOKING TIME: 13-15 MINUTES

1 lb (500 g) large, dried flat rice noodles (river noodles or hofun)

2 boneless, skinless chicken breasts

3 tablespoons oil

10-16 cloves garlic, minced

2 large shallots, minced

5 tablespoons thick black soy sauce

2 tablespoons soy sauce