Kwetiau flush
Bahan2: (source: selerasa.com) -400 grams kwetiau wet, wash and boil -2 cloves garlic, finely chopped
-2 eggs, broke then shake off
-½ teaspoon pepper powder
-1 teaspoon salt
-2 tablespoons of cooking oil
Sauce / spinach ingredients -2 cloves garlic, crushed
-¼un onion, finely sliced
-1 segment of ginger, crushing
-150 grams of beef, sliced thick appetizing
-150 grams of shrimp (to taste)
-2 tablespoons oyster sauce
-1 teaspoon sweet soy sauce
-½ teaspoon salt
-¼ teaspoon pepper powder
-550 ml water
-1 tablespoon kanji starch (me: maizena) dissolved with 1 tablespoon water
-1 spring onion, sliced slices
-1 teaspoons sesame oil
-1 tablespoon of cooking oil
How to make kwetiau - Saute garlic on a skillet with medium heat until the aroma is smelled.
-Pour the eggs that have been dikock off, then scrambled.
-Enter in a row, wet it has been washed, salt, and pepper, then you stir until all is evenly distributed. Once cooked then lift, then set aside.
How to make a sauce / sauce flush - Reheat the skillet, then sauteed garlic, onions, and ginger until fragrant.
-Enter the beef that has been cut into pieces, then stir until it changes color.
-Add the taste of food including sweet soy sauce, oyster sauce, salt, and pepper. Stir evenly all the flavorings until evenly and pervasive.
-A few moments later you pour water, then simmer until your beef feels tender.
-Add sesame oil and spring onion, then stir until evenly. Pour the kanji (maizena) solution so as to make the sauce thick.
-The cook continues until it bursts. Turn off the fire after cooking.
How to Serve - Prepare a serving plate
-Take your kwetiau then lay it attractively on a serving plate.
-Get the sauce / gravy, then you pour slowly onto the kwetiau.
-Serve while still warm.
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