 Kwetiau ayam with mushroom, chinese cabbage and a separate bowl of chicken broth soup with bakso and pangsit (wonton) | |
| Alternative names | Kwetiau ayam, kuetiau ayam, chicken kway teow |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Nationwide in Indonesia, also popular in Southeast Asia |
| Associated cuisine | Indonesia |
| Serving temperature | Hot |
| Main ingredients | Kwetiau, chicken meat, soy sauce, garlic, cooking oil (from chicken fat or vegetable oil), chicken broth, chinese cabbage, scallions |
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat (ayam). It is often described as a kwetiau version of the popular mie ayam (chicken noodles), and especially common in Indonesia, and can trace its origin to Chinese cuisine.[1]
In Indonesia, the dish is recognized as a popular Chinese Indonesian dish together with bakso meatballs and mie ayam, served from simple humble street-side warung to restaurants. Since the recipe is almost identical to the popular mie ayam, food stalls and restaurants that serving mie ayam usually also offering kwetiau ayam and bihun ayam.
- ^ Adis Sabrina. "Resep Kwetiaw ayam jamur bakso". Cookpad (in Indonesian). Retrieved 2020-05-03.