Holiday Ayo - Kwetiau is a type of Chinese noodle that originated in the Guangdong province of China. The name "kwetiau" comes from the Teochew language, which is a dialect of Chinese spoken in the Chaoshan region of Guangdong.

Kwetiau is made from rice flour and water and is similar in texture to Japanese udon noodles. The noodles are typically flat and wide, and they can be served in a variety of dishes, such as stir-fries, soups, and salads.

Kwetiau was introduced to Indonesia by Chinese immigrants, and it has since become a popular staple in Indonesian cuisine. In Indonesia, kwetiau is often served in stir-fry dishes, such as kwetiau goreng (fried kwetiau) and kwetiau sapi (beef kwetiau), as well as in soups, such as kwetiau ayam (chicken kwetiau) and kwetiau kuah (kwetiau soup).

Kwetiau is also popular in Malaysia, Singapore, and Thailand, where it is often served in stir-fries or soups with seafood, pork, or chicken. In Thailand, it is known as "kuai tiao," while in Malaysia and Singapore, it is known as "kway teow."

Recipes of kwetiau

Here are two popular recipes for kwetiau:

Kwetiau Goreng (Fried Kwetiau)

Ingredients:

250g kwetiau noodles

2 tbsp vegetable oil

2 cloves garlic, minced

1 small onion, sliced

1 red chili, sliced

100g chicken, sliced

100g shrimp, peeled and deveined

2 tbsp sweet soy sauce

1 tbsp oyster sauce

Salt and pepper to taste

1 egg

2 stalks scallions, sliced

Instructions:

Soak the kwetiau noodles in hot water for 10-15 minutes or until soft. Drain and set aside.

In a wok or large frying pan, heat the vegetable oil over medium-high heat.

Add the minced garlic, sliced onion, and sliced chili. Stir-fry until fragrant.

Add the chicken and shrimp and stir-fry until cooked through.

Add the kwetiau noodles to the wok or frying pan, along with the sweet soy sauce, oyster sauce, salt, and pepper. Stir-fry until well combined.

Crack an egg into the wok or frying pan and stir-fry until the egg is cooked through and scrambled.

Add the sliced scallions and stir-fry for another minute or so.

Serve hot.

Overall, kwetiau has a rich history and has become a beloved dish in many Southeast Asian countries, where it is enjoyed both in traditional and modern dishes.