Skip to main content

Koay Teow Bandung ~' Malaysian Monday no. 6'


This 'Koay Teow Bandung' is my favourite whenever I patronise the Idris Room of the Royal Ipoh Club, so much so that the waiter will automatically jot it down whenever he passes me the menu.  The Royal Ipoh Club is more than 100 years old  and dates back a long time during the British colonial rule, totally restricted to whites, like planters, tin miners and administrators.
However, the age of the Royal Ipoh Club was fixed by its Management Committee in 1972 based on the establishment of one of the oldest British companies, Osborne and Chapel International, in this historical city that tin built.  The management committee could only guess and agree on the year as Osborne and Chapel was established  about that time.
Today, any Malaysian can become a member of this club and it's now a regular meeting place for lawyers as the courthouse is within walking distance from this club.  Check out this  'site'  for more of this Tudor style black and white clubhouse.



Saute the chopped garlic with oil, add in the curry paste, then the seasoned meat, fry till cooked.  Add in the koay teow, sauces and salt, stir-fry.  Toss in the choy sam, make a well in the centre, break in the eggs, mix well and toss in the prawns and bean sprouts.  Stir-fry, test for taste and dish out.






Yummy isn't it  ........ Want to join me???

Ingredients
  • 150 gm meat (chicken or pork) - sliced
  • 100 gm prawns - shelled
  • 400 gm koay teow (flat, thick type for frying)
  • 150 gm choy sam - cut into 2 inch lengths
  • 100 gm bean sprouts
  • 3 pips garlic - chopped
  • 3 tsp curry powder, mixed with 2 tsp water to form a paste
  • 2 eggs
  • 2  tsp light soya sauce
  • 1 tsp each of  - dark soya sauce, salt
  • Oil for frying
  • Limau kasturi - optional
Season the meat and prawns with 1 tsp each of - salt, light soya sauce, sugar and a dash of pepper.

Preparation
  1. Saute the chopped garlic with some oil till fragrant.
  2. Add in the curry paste, seasoned meat, stir-fry till meat is cooked.
  3. Add in the loosened koay teow and stir-fry, add in salt and sauces.  Sprinkle in some water if necessary.
  4. Toss in the cut choy sam, stir-fry for a while, make a well in the centre and break in the eggs, give it a quick stir.
  5. Finally add in the seasoned prawns, stir-fry for a while, then the bean sprouts.
  6. Test for taste and dish out onto serving plate.
  7. Serve hot and squeeze in some limau kasturi/calamasi if desired.



Do find out more on this 'site'

Comments

  1. Yes Yes, can share a plate with me? :)

    ReplyDelete
  2. This looks so delicious! I would love lots of more bean sprouts.

    ReplyDelete
  3. Yum, yum, yum, I love everything with kway teow. I have never tried Kway teow Bandung, does it originate from Bandung, Indonesia?

    ReplyDelete
  4. Oh Cheah, you make it sounds so yummy! Love your step by step photos. Great job! Hope you're enjoying your evening.
    Cheers, kristy

    ReplyDelete
  5. must try this out one day, sound easy and yummy.

    ReplyDelete
  6. Oh yes, pass me a plate please, with more of those succulent prawns!:D

    ReplyDelete
  7. Jess
    Be my guest!

    Angie
    Yes, I like the bean sprouts too but not overcooked!

    Cooking Gallery
    Bandung is in Indonesia, whether it originates from there, I've no idea. But going by the name,assume it is!

    Kristy
    Thanks, you have a lovely evening too!

    Sonia
    It shouldn't be a problem to you!

    Jeannie
    Yes, you are most welcome to share with me!

    ReplyDelete
  8. I love all the fried kway teow. This one will go down very well :D

    ReplyDelete
  9. Cheah...wa looks delicious with those fat and healthy looking bean sprouts that Ipoh is famous for :) I am sure your Royal Ipoh Club's chef will have to hang up his cap soon :)

    ReplyDelete
  10. Thanks for another delicious dish for MMM. I spent many happy days at the Ipoh club, this is bringing back happy memories!

    ReplyDelete
  11. MaryMoh
    Yes, I prefer noodles to rice anytime!

    Elin
    You must be kidding!

    3 hungry tummies
    They have refurbished the club and the Idris room looks much brighter now!

    penny
    You are most welcome!

    ReplyDelete
  12. Thansk, I'd love to join you :) Actually I'm not sure I've tried kuey teow bandung before but it sure looks yummy! Thanks again for joining MM.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …