How to cook Sarawak Tomato Kueh Tiaw

tomato kueh tiaw

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.

13 Responses to How to cook Sarawak Tomato Kueh Tiaw

  1. Wow, I would love to try this myself….like you said I don’t have to go back to Kuching for this. By the way, do you know how to make Kolo Mee…..

  2. This is so cool! I’m gonna try it one of these days 🙂

    I cooked Penang Fried Koay Teow a while ago and found that if I scalded the koay teow first, then it’s not sticky when fried!

    I bet Hubby would be pleasantly surprised when I cook his ‘keo chap koay teow’ LOL

  3. This is so cool! I’m gonna try this one day 🙂

    I’d recently cooked Penang Fried Koay Teow and found that if I scalded the koay teow with boiling water first, it’s not sticky when fried. Try it next time?

    Hubby’s gonna love it if I cook his ‘keo chap koay teow’ LOL

  4. Tomatoes are one of the most common vegetables all over the world. They are quickly growing plants and are favorite among most amateur gardeners so as me.
    I will start to grow tomatoes in my farm and now learning watever i can about them, thanks for information. I also
    found another good site about tomatoes and so many other methods of agriculturing, i recommend you to take a look.

  5. Great job on this recipe!! I tried it myself tonight and was soooo happy to be able to indulge in Kuching Tomato Kuay Teow, hehe. Was yummy! The only thing I would add to your recipe is a bit of sugar to go in the sauce.. I find it balances the saltiness of chicken stock + oyster sauce, and the sourness of tomato sauce. The sugar just made it all perfect 🙂

    And I didn’t have any prawns so I cooked the chicken version instead. Will eventually blog this too when I finish my current series of blog posts. Will definitely link back to your blog after all you inspired me!!

    Ohh thanks to Dew who posted it on her Facebook of cos :p

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