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Malaysian Recipe : Kuching Tomato Koay Teow

Serves 1


  • 200g fresh kway teow
  • 1 tbsp light soy sauce
  • ¼ tsp dark soy sauce
  • 1 tbsp oil
  • 250ml chicken stock *
  • 90g prawns, shelled leaving tail
  • 30g chicken breast meat, sliced
  • 30g squids, sliced
  • 10g Chinese flowering cabbage (choy sum), cut
  • 20ml tomato sauce
  • ½ tbsp sornflour, mixed with a little water
  • ¼ tsp salt
  • 1 tsp pepper powder
  • 1 egg


  • 1 iceberg lettuce leaf, sliced finely


  1. Combine the kway teow with the soy sauce and oil. Mix well. Over high heat, fry the kway teow for about 2 minutes. Dish out and place on a serving dish.
  2. In a wok, bring the chicken stock to a boil. Add the prawns, chicken, squid, choy sum and tomato sauce. Bring back to a boil and add the cornflour mixture. When the gravy has thickened, season to taste with  salt and pepper.
  3. Add the egg and stir to break up the egg slightly. Pour gravy over the fried kway teow. Garnish with the shredded lettuce.

* Chicken stock:

  • 500g chicken bones
  • 1 litre water
  • 40g carrot, cut into chunks
  • 10g celery, cut 5cm long
  • 1 tsp peppercorns

Boil together the stock ingredients until the stock is reduced to ½ litre.

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Last Modified: 11/27/11.