Originally posted March 31, 2013

Rad Na or Kwetiau Siram

Rad Na or Kwetiau Siram by Sarah Xiong

Indonesians are a bunch of copy cats. Rarely do they have a dish (language, arts, technique) that is indigenous to their culture. But my husband insists that I make it the "Indonesian way" which means make sambal to go with it. It is necessary to have garlic oil when making this dish. Garlic oil is made from 2 heads of garlic chopped and fried til golden in about 2 cups of neutral cooking oil. I use NY strip in this recipe because I like my meat tender but you can use a cheaper cut such as brisket or top round.

Ingredients

  • RICE NOODLES
  • 80g wide flat rice noodles
  • 1 tbsp garlic oil
  • 1 tbsp Chinese rice wine
  • 1 tsp sesame oil
  • 1/2 tsp dark soy sauce
  • 1/8 tsp white pepper
  • 2-4 tbsp water for steaming
  • BEEF MARINADE
  • 3oz thinly sliced ny strip
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 2 tsp Chinese rice wine
  • 1 tsp water
  • STIR FRY
  • 1 cup Chinese greens, tender leaves and stalks only, rough chopped
  • 1 tbsp garlic oil
  • 1 tbsp Chinese rice wine
  • 3/4 tbsp cornstarch in 2 oz of water
  • DRY SPICES
  • 3/4 tbsp gula jawa or brown sugar
  • 1/4 tsp salt
  • 1/8 tsp MSG
  • 1/4 tsp white pepper
1

Directions

Soak dry rice noodles in hot water for about 15 minutes while you prepare your ingredients. Hot water is 1 part warm tap water and 1 part hot water just below the boiling point. You should be able to stick your hand in the water to handle the noodles.

Mix beef with dark and light soy sauce, rice wine and water. Set aside by the wok.

Mix dry spices (sugar, salt, MSG, white pepper) together in a small bowl and set aside by the wok.

Wash and chop Chinese greens and set aside by the wok.

RICE NOODLES
Heat garlic oil in a wok on medium heat. Throw in rice noodles from water. This will cause a lot of sizzling and steaming. Add dark soy sauce directly on the noodles and stir to distribute. Add rice wine, white pepper and sesame oil to noodles. Add additional water to help steam noodles in wok if the noodles is not cooked to your liking. I like my noodles with a chew so I don't add much water. Scoop out the noodles and set aside in the serving dish.

STIR FRY
Heat a tbsp of garlic over high heat. Add the marinated beef and cook for about a minute. Beef should only be half cooked before you throw in the greens. Add the rice wine and the dry spices right away. The greens should give off a bit of moisture. Add a couple tbsp of water to help steam the greens. Add the cornstarch mix to thicken the sauce. Remove from heat and pour over the noodles.

Garnish with a spoonful of garlic from the garlic oil. Serve with a side of sambal cuka to "make it Indo".

35 minutes

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