Kwetiau Siram

2010 October 1

What so special about this dish? I don’t actually have a clue as well, as this dish is not in my “HAVE TO EAT @ INDONESIA” list. My husband on the other hand is really fond of this dish. He usually had this for brunch at Indonesia. My brunch isĀ  more towards something with peanut sauce like Pecel or light curry dish like Lontong Sayur. I could have Pecel every morning for my breakfast and as far as I remember, I never been sick of eating this again and again.

Well, back to the topic Kwetiau Siram. Kwetiau means rice noodles and Siram means pour, because the sauce is poured on top of the fried noodles just before serving. Because I never cooked the sauce before, I surfed the web to look for some clues. To my surprised, all the things I could found was that the rice noodle is boiled not stir fried. Hmm funny, I never seen the boiled style before in Indonesia and yet all the recipes pointing to that. I asked the Kwetiau Siram admirer (a.k.a hubby), and he said to stick with the stir fried style.

I posted the Kwetiau Goreng recipe before, so in this post I only post the sauce recipe.


  • 500 ml chicken stock
  • 500 ml water
  • 1 egg
  • salt to taste
  • 4 cloves garlic, mince
  • diluted tapioca flour
  • oil


  1. Heat oil in the wok. Add in garlic and fry until browned. Set aside,
  2. In the sauce pan, boil the chicken stock and water.
  3. Add salt to taste.
  4. Whisk the egg with fork slightly and pour into the saucepan. Do a quick stir.
  5. Add diluted tapioca flour to the mixture to thicken the sauce. (You could add a little at the time and stop when the right consistency is achieved)
  6. Pour the serve to the individual serving of Kwetiau Goreng. Topped it with fried garlic and serve immediately.

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

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