Monday, September 24, 2012

Recipe: Kuching tomato noodles - Keo Jiap Mee 茄汁麵

I wanted to try cooking a noodle dish from Sarawak after successfully making 3 other dishes - Sarawak braised beef soup, stir fried manicai with eggs and umai scallops.

One of my aunts gave us a pack of wantan noodles that she deep fried. Perfect timing, since Kuching tomato noodles is a dish made using crispy egg noodles. I came across this recipe for Kuching tomato noodles, also known as keo jiap mee 茄汁麵 (keo jiap = tomato ketchup, mee = noodles in Hokkien) on 3 Hungry Tummies. The Unc's friend from Kuching tells me that another popular version is using kway teow (flat rice noodles).

Kuching tomato noodles


Last week, I was watching Best In the World on 8TV and they were also showcasing Sarawak cuisine and one of the dishes was tomato noodles. A sign from above that I should make this, for sure! Tomato noodles is very often compared to wat tan hor (滑旦河) since both have a thickened sauce poured over the pre-fried noodles, the former with tomato sauce and wat tan hor with an eggy sauce.



The tomato noodles tastes lighter than wat tan hor and also very appetizing, thanks to the tomato sauce. This is another simple noodle dish, that most of us can prepare since the noodles are easily available in Malaysia.  If you do not wish to deep fry the noodles, you can just lightly pan fry it with some oil, otherwise you can also use yee mee noodles. I used prawn and chicken strips, I think other popular additions in Kuching are crabsticks and squid. For the sauce, cornstarch is used to thicken it.



Kuching tomato noodles 茄汁麵
Recipe adapted from 3 Hungry Tummies
Preparation time: 5-10 minutes
Cooking time: 10-15 minutes
Serves 2

Ingredients
3 garlic cloves, finely chopped
4-5 slices of old ginger
1 tbsp cooking oil

8-10  king prawns, shelled and deveined

70g chicken breast, sliced thinly
1/4 tsp light soy sauce
1/4 tsp sesame oil
A pinch of white pepper
1/2 tsp cornflour

4 stalks of choysum, cut into 2" lengths
2 stalks spring onion, cut into 2" lengths
a handful of sliced fish cakes (I omitted this)

2 dried egg noodles (approx. 100g - I used wantan noodles)

1 cup chicken stock
3 tbsp tomato ketchup
2 tbsp oyster sauce
1 tbsp of light soy sauce (I omitted this since I found it salty enough)
White pepper, to taste (I used about 1/2 tsp)
Corn flour solution for thickening (I used 1 tbsp cornflour diluted in some cold water)

Sliced red chilies in vinegar, to serve


1. Marinate chicken slices with a dash of light soy, sesame oil, white pepper and cornflour for about 2-3 minutes.

2. Boil the noodles until al dente, rinse with cold water and drain well. Either deep fry or pan fry the noodles, according to preference. Place noodles in two separate plates.

3. Saute ginger and garlic with the cooking oil for 2 minutes until golden brown, then add in the chicken and cook for a minute.

4. Add choysum and prawn, cook for 30 seconds before adding the stock, tomato ketchup, oyster sauce and season with soy sauce and white pepper (to taste).

5. Thicken the sauce with the prepared corn flour solution.

6. Pour the sauce over the noodles and serve with some red chillies in vinegar. 





Full set of photos can be viewed on my Facebook page here.

*This recipe was featured on Asian Food Channel's FB page on 25 Sept 2012.



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42 comments:

  1. Looks pretty easy! This is the type of recipes I like for weekend lunches :)

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    Replies
    1. Hehe this is the kind of recipe I like ALL the time.. easy and straightforward! ;D

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  2. This looks really good. Like the real thing! Two thumbsup!

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    1. Awww thanks! Feel so happy that u said it looked like the real thing! *happy dance*

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  3. if there's anything i love, it's crispy noodles....mouth watering.....

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    1. Thanks Sharon, this was incredibly easy to cook and so delicious!

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  4. looks good le..
    that day I was craving something about tomato sauce..

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    1. Haha then u can make this lah! Satisfy your tomato sauce craving ;P

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  5. I would love to have a plate now.... I really think you should open a baby sumo restaurant. =)

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    Replies
    1. Hehe thanks for the encouragement. Will think hard abt it :D

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  6. how do you stay so fit with all these cooking?! Looks so good

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    1. Haha 1 plate only... no problem lah. Few hours also hungry edi.

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  7. I have to stop reading your posts around lunch time. My lunch looks so pathetic in comparison.

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  8. I wish we can be good in cooking like you, then no need to think where to eat everyday.... :P

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    Replies
    1. I'm also just learning, practice makes perfect!

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  9. Would love to have that plate. looks yummm

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    1. Thanks Vimitha. I wouldn't mind a plate now too :D

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  10. I love the idea of these crispy noodles and that delicious sauce together! :D

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    Replies
    1. It's quite common in Malaysia to serve crispy noodles with a sauce, there are so many different variants. We are spoiled :)

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  11. what a beautifully put-together dish. you've got a true talent for food styling! :D

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    1. Aww thanks Sean! Prawns do make a dish look really pretty, I have to say.

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  12. What a gorgeous dish!! Looks just like the original version(although I haven't tried the original before) :) I really want to SLURP that tomato sauce!

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    1. You can get egg noodles there at Asian shop easily I'm sure. Can make it this weekend. :)

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  13. This recipe seems easy to do! Hmm, I can't wait to have my own kitchen!

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  14. Yum!! You can get Tomato mee in few places in KL. I prefer Kueh Tiaw though. Your version doesn't even look hawker anymore!

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  15. Never tried this before, but certainly sounds yummy. I suppose can also use fried yee mee.

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    1. Yes, I think you can! Can skip the deep frying as well :)

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  16. I have never try this before but this is easy to be prepare at home, sound yummy too.

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    Replies
    1. This is definitely doable for all homecooks, kids will love this too.

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  17. Seen something just like this dish in one of the resto here ! Looks delicious and easy to make !

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    1. I was pleasantly surprised by how tasty the sauce was. Very appetizing!

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  18. I think you should stop doing food reviews and just do a cooking blog! haha. Can I just say it looks like it could use a tad more gravy? :D

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    1. Hey are u saying I'm no good at food reviews? Haha!

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  19. looks really interesting... I m really curious abt the tomato flavor in the gravy.. gonna try this next time I m thinking of making wat tan hor...

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    1. It's z bit different from wat tan hor, this doesn't have any eggs in the sauce but thicken using cornstarch.

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  20. Hi Baby Sumo, your tomato noodles look so delicious. Love the prawns, yum yum. Next time you cook this can invite me over for lunch. LOL

    Have a nice day.

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  21. Wei.. josen ask why never invite us! LOL.. our favourite lah! chisss :P

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  22. Thanks for the link baby sumo. Your version looks fantastic, there is a kway teow version instead, just char the rice noodles before your pour the sauce on.

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  23. oh yeah, saw your entry in fb the other day and looks really good . NOt only that, it sounds good too with tomato sauce, appetising!!yeah, i think kway teow would be nice too! hope i can try it out some day, not for the event tho..too late!

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