Sarawak Tomato Kuay Teow

Sarawak Tomato Keuy Teow

Sarawak Tomato Kuay Teow is a noodle dish popular in the Malaysian state of Sarawak, it is made out of rice noodles served with vegetables, chicken and seafood together with a generous amount of tomato based sauce. Similar to Wat Tan Hor Fun this dish is also saucy served with an array of vegetables and meat, the main difference is that the Sarawak version is a bit sweet with hints of tomato.


400 g fresh broad kuay teow (you can also use dried broad rice noodles)
200 g chicken breast, sliced
200 g squid, sliced
8 pcs fish balls, sliced
1 large carrot, thinly sliced
1 packet choy sum (roughly 6 bunches), chopped
3 cups chicken stock
2 tbsp corn flour
1 tbsp tomato sauce
1 tbsp kicap manis
1 tsp brown sugar
1 tbsp oyster sauce
6 cloves garlic, minced
2 tsp sesame oil
fish sauce
freshly ground black pepper


1. Season squid and chicken with salt then set aside.
2. Prepare your kuay teow, if you are using the dried rice noodles cook it according to packet instructions. If you are using the fresh ones separate noodles by running them in tap water.
3. Add oil in wok then stir fry kuay teow briefly on very high heat. Remove from wok then set aside.
4. Add oil in the same wok then separately flash fry chicken and squid in very high heat. Remove from wok then set aside.
5. Using the same wok sauté garlic then add fish balls.
6. Mix corn flour with chicken stock.
7. Add the chicken back together with chicken stock, choy sum, carrots, tomato sauce, kicap manis, brown sugar and oyster sauce. Bring to boil and simmer for 2 minutes, add water if it becomes too thick to your preference.
8. Add the squid back then season with fish sauce and freshly ground black pepper. Turn heat off.
9. Place noodles in a plate then serve with generous amount of chicken and squid gravy on top.

Sarawak Tomato Kuay Teow Wide

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19 thoughts on “Sarawak Tomato Kuay Teow

  1. I’m a big fan of Kuay Teow from way back. Actually I’ve never tried the tomato version (but many of the soy & oyster sauce) varieties in Malaysia & Singapore (and my dad’s kitchen too.) I happen to love eggs & tomato sauce over rice for the sweetness so I’ll have to get down to Chinatown and hunt up a packet of hor fun & soon!

  2. What a fabulous recipe: I may have had something similar but certainly not with tomato sauce in it: do want to try but have to get some fish balls first :) !

    • Kicap manis usually can be found in Asian shops under Malaysian, Singaporean or Indonesian section. It a type of soy sauce which is sweet, garlicky and aniseedy in flavour.

  3. I thought that looked like squid in there – delicious!!!! :) You’ve had me craving oyster sauce lately too. We’re having our favorite oyster sauce dish Saturday. It’s been way too long since we’ve had it. I’m sure we’d like this recipe too.

  4. Goodness me, reading your recipes is like an adventure into “things I’ve never heard of in my life”. I don’t consider myself particularly culinarily “sheltered”, but Asian cuisine certainly isn’t my forte. I have to keep Google open in one tab so I can look things up, haha :D.

    I hate to be a heathen but I just can’t abide fish balls (sorry)… is there anything you’d recommend instead to go with this type of dish?

  5. Hi Raymund
    I love kwaychap kway teow!!. I’m a Sarawakian, so I should know what I’m talking about, eh? Love the colours you brought out in the tomato. Did you use fresh kway teow or the dried ones here? I’ve no choice but to use the dried ones where I live now. The Thai flat rice noodles for pad thai are great substitution. I’d buy the broader ones. Thanks for sharing a bit of Sarawak on the plate ;-)

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