 Kwetiau siram sapi, poured beef kway teow served in Jakarta | |
| Alternative names | Kwetiau Sapi |
|---|---|
| Course | Main course |
| Region or state | Maritime Southeast Asia |
| Associated cuisine | Indonesia and Singapore |
| Serving temperature | Hot |
| Main ingredients | Kway teow (flat rice noodles), beef tenderloin, gula Melaka, sliced, dried black beans, garlic, dark soy sauce, lengkuas (galangal or blue ginger), oyster sauce, soya sauce, chilli and sesame oil |
| Variations | Fried beef kway teow, Hainanese-style beef noodles |
Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles (kway teow) stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin to Chinese tradition. It is a popular dish in Singaporean cuisine and among Chinese Indonesians, where it locally known in Indonesian as kwetiau sapi.[1]
- ^ Tri Sari (August 12, 2011). "Kwetiau sapi / Beef kway teow". Indonesian Cooking. Archived from the original on 2014-01-29.