Tuesday, 25 September 2007

The Making of Kuetiaw

Kuetiaw… everybody’s favourite. Name it – kuetiaw kerang, char kuetiaw, kuetiaw sup or any kind of kuetiaw, you’ll love it. Here in Oman, you can never find the kind of white kuetiaw like in Malaysia. If u really yearns for it, u can substitute it with a kind of green pasta that more or less like kuetiaw. But still that doesn’t give u the ‘ummph’.

Today after hours standing in front of the stove, I have succeeded in the making of kuetiaw. Actually this is my 2nd trial. The first one failed because I used the local flour. It only works with the rice flour from Thailand. I am so happy n proud that finally I managed to do it.

It is really worth the efforts.. This kuetiaw will be my special dish for our Iftar tomorrow.

3 comments:

NutMean said...

Satu lagi kebolehan terbaru Puan Intan.Adakah kuetiaw yang di buat sesedap Kuetiaw Kerang Latif dekat Taman PKNK ataupun Amed Char Kuetiaw(Dah Tutop Ponnn)?

Anonymous said...

Perghhhh bikin seniri kuetiaw.... Bagus tuhm bleh mintak resepi, kat sini punyer byk asid borik! hehehe

pickholes said...

uh..tak sabar nak iftar pekena kuew tiaw kerang. the best in Muscat, some say in Yemen too. mesti la better than PKNK and Amed Char Kuew Teow..

hubby..mmmm...