Kwetiaw Flush Beef
Kwetiaw Ingredients Beef Flush
- 1 pack of wet Kwetiaw (approximately 400 gr)
- 2-3 tbsp soy sauce
- 100 gr beef / sliced beef
- 1 egg, beaten
- Caishim to taste
Flush gravy
- 3 garlic, crushed
- 3 red onions, crushed
- 1 tbsp oyster sauce Taste Me
- 2 tbsp soy sauce Taste Me
- 1 tbsp Taste Me sesame oil
- 1 tbsp angchiu / cooking wine * you can skip
- Salt, pepper, seasoning
Other Ingredients
- Tapioca solution for thickening
How to Make Kwetiaw Flush Beef
- Bring water to a boil, add kwetiaw for a while, drain
- Heat a little oil, add kwetiaw, add soy sauce, stir briefly, set aside in a serving plate (I give fish sauce, sweet soy sauce, fried garlic)
- Heat the oil, saute the garlic
- Add the meat, stir until it changes color, then continue with the eggs… scramble for a while
- Give cooking wine, then soy sauce / sauce
- Pour 2-3 cups of water, add salt, pepper and seasoning, taste correction
- Pour tapioca solution to thicken
- Enter the chaisim, stir briefly, lift
- Pour it into the kwetiaw on a serving plate
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