Mee and My Malaysia - Kio Chap Kueh Tiaw
This year has been a very busy year for me. This August in no exception, if not worse. However, I decided to blog something special today for two reasons.
1. It is my exact two years in U.S. since the day I reached here on Aug 27 2006.
2. I have promised babe_kl to do a post for the Merdeka Open House 2008, so a promise is a promise. It is a good one to push myself to write.
Fish Fish Mee and My Malaysia is a good old plate of bloody mary looking Kio Chap Mi.
Tomato gravy noodle (the flour type round noodle or the rice type flat and broad noodle) has been one of my Kuching hawker's food favorite.
While I was in Japan, I regularly made the vegetarian version. However, it was more of a fusion style of using many types of vegetables rather than the hawker style. I like to use the Japanese crispy noodle called Sara Udon as it is the right choice for making one, such as this.
However, as I do not have any car, it is not as convenient for me to get the noodle anytime I want. Also, the price is much more expensive. So, being stingy, last weekends, I tried to challenge by making my own crispy noodle by frying the instant noodle.
It was a big fail.
The gravy was too little, by the time the noodle soaked up all the gravy, nothing left for me to drink.
Too much meat and vegetables. Half way, I was so sick of this dish.
This is just not the version of Kio Chap Mee I have wanted to present to an Open House.
So, two days ago, I decided to challenge once again. This time, I decided to use the dried flat and broad rice noodle.
I cooked it in boiling water until soft, and tried to charred the noodle with my lousy skillet.
Ehhem... not much charred part, but at least the soy sauce and oil were spreaded evenly.
Next, was to prepare the gravy. This time, I only used 2 prawn balls and 2 beef tendon balls and a few medium shrimp. Also some sliced chicken breast and a few leaves of green vegetable. (For first time, I used a dozen of assorted meat balls. LOL)
After stir fried them for some time, I added in a lot of ketchup.
Added enough water for a whole bowl and some garlic powder to accent the aroma and flavor.
When it boiled, I added some corn starch to thicken the gravy before poured it onto the charred noodle.
Tralala~~~ I would say this version was very near to the hawker style. As I like it to be more sour, I decided to add just 1/2 teaspoon of Chinese black vinegar into it. The black vinegar harmonized the whole sourness, sweetness and saltiness. Yet, brings out some other complicated flavor that was not overpowering the main ketchup flavor of the plate.
Even the shrimp and chicken was cooked to the right degree. Not too tough.
Mixing up everything, and I was ready to chomp down the whole thing. It reminded me so much of the old school flavor of a good bowl of Tomato Mee aka Kio Chap Mi.
So, the next time if you go to Kuching, just look for a stall that have a lot of people ordering its Kio Chap Mi. Get yourself a glass of cool Sugar Cane + Coconut drink. Ask the Taukehnio to give you extra chili with lime sauce. You are ready to chomp down a whole plate of Kio Chap Mi.
^_^ Happy Merdeka everybody.
I know I am a bit too early. But considering how infrequent I am in blogging, better for me to say it earlier.