Tomato Kueh Tiaw is only found in Sarawak, it happens to be one of the many amazing dishes Kuching has. I always missed this dish and must eat it everytime I go back for a short trip. Recently, after coming back from Kuching, I so terribly missed it that I decided to try to cook it myself. Here’s my recipe.
1) 450g Kueh Tiaw
2) Prawns, as much as you like
3) White Cuttlefish
4) Sayur Sawi
5) 2 table spoon Corn floor mixed in a cup of water
6) Tomato Sauce
7) Chicken Stock mixed in a cup of water
8) Sarawak White Pepper
9) 1 tea spoon of Oyster Sauce
a) Steps are simple, first take out the Kueh Tiaw, separate them properly and fry them with some oil in the Wok. Add some sweet sauce (Kicap Manis) for the dark look. After frying, set aside.
b) Add some more oil in the wok, and start frying some garlic in it. Add the prawns and cuttle fish and fry till semi cooked.
c) Add the chicken stock water, pepper and oyster sauce and continue to stir till cooked.
d) Add the tomato sauce to taste and then add the corn flour water. Continue to stir until the sauce thickens.
e) Start adding the vegetable Sayur Sawi and stir until the vegetable is cooked.
f) When it’s all done, pour the sauce from the pan onto the kueh tiaw.
I must say it was quite a success and tasted very much like Tomato Kueh Tiaw, only thing that I don’t know how to fry the kueh tiaw well enough to not let it become sticky! But I’m really glad now I can eat this without having to wait for my next trip back to Kuching.
My friend says cooking kueh tiaw with spaghetti bolognese sauce works the same as well, I will give that a try one day.