Beef Kway Teow with Aromatic Thai-Fusion Broth – Delishar

After a week of a pretty heavy diet, I wanted something lighter this week. The husband requested for something with ginger so I thought of a soup based entree. Thursday is also my busy day, I have Thai lessons every Thursday for 2 hours. I usually need to prep before class, and finish up my homework. So Thursdays are usually crock-pot day or 30 mins meal day. I raided my fridge and found these aromatic spices, herbs, and vegetable. It was a mixture of thai spices/herbs, and the staple aromatic vegetables commonly use for western soup/sauce base. And I thought, why not dump it all in the crock pot and see how it works out? It turned out really well actually. The beef cubes were tender, the soup was infused with so many wonderful flavours!

Ingredients (Serves 2):

  • 2 servings of kway teow (Flat rice noodles) or any noodles u like
  • 5 cups of water
  • 1 chicken/beef bouillon cube
  • Beef chunk cubes (I had 10 pieces of 1 inch by 1 inch cubes)
  • 2 stalks lemongrass, use ends only, chopped into 1.5 inches length
  • 1 inch thumb ginger, sliced 
  • 1 inch thumb galangal/blue ginger, sliced
  • 1/2 tsp palm sugar
  • 3 tbsp tamarind paste
  • 2 kaffir lime leaves, crushed
  •  1 carrot, chopped 
  • 1/2 yellow onion
  • 3 cloves garlic
  • 1 stalk celery, chopped
  • 10-15 thai basil leaves, for garnishing
  • 1/4 cup chinese parsley, chopped, for garnishing
  • 1/2 cup bean sprouts, blanched
  • Dash of white pepper
  • Fish sauce to taste

Put all your spices and bouillon cube in the crock-pot.

Add in beef cubes, and water.
Cook for 6-8 hours on LOW or 2-3 hours on HIGH.
I did 2.5 hours on high.

Prepare your noodles as directed on packaging.
Season broth with fish sauce.
Top with beef cubes, blanched beans sprouts, carrot, celery, and soup.
Garnish with basil and parsley before serving.
I served mine with a side of chopped bird’s eye chilli with fish sauce.

Bon appetit!!

Print Friendly, PDF & Email

Fried Flat Rice Noodle (Char Kway Teow) – Delishar

 This is my kind of comfort food. The trick to cooking this is to cook it in quickly and with high heat. If you cook it too slowly, it’ll turn out dry, so be quick and try to use a well seasoned wok! As much as I love this sweet and savoury dish, I’m often put off by how greasy and sinful it is, the amount of lard involved in the making. I’d probably only allow myself 2 plates of char kway teow a year.


But now, I get to choose what I put in my char kway teow! No lard, less oil, and more vegetable! Yay to healthier comfort food! A lot of people like adding cockles in their char kway teow, but I personally do not know how to appreciate it’s unique taste. But please feel free to add them if you like. 🙂


Don’t forget to take part in the current Mayer Airfryer Giveaway! Details below.


Fried Flat Rice Noodle (Char Kway Teow)

Sharon of Delishar

  • 12 to 16 large shrimp shelled and cleaned
  • 400 g kway teow / flat rice noodle rinsed
  • 1 stalk green onion cut into 1.5 inch length
  • handful of bean sprouts
  • 3 cloves garlic minced
  • 2 eggs
  • 1 fish cake sliced into thin slices
  • 1/2 chinese sausage sliced into thin slices
  • 4 stalks of chye sim cut into 2 inch pieces
  • 3 tbsp canola/sunflower oil


  • 3 tbsp kicap manis/sweet soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 3 tbsp water
  • 1 tsp brown sugar
  • 2 tsp sambal belachan chilli optional
  • Dash of white pepper
  • Mix ingredients for sauce in a bowl and set aside.

  • Heat wok on high with oil.

  • Quickly stir-fry garlic and chinese sausage for a minute.

  • Add fish cake, chye sim, shrimp, and stir fry until vegetable starts to wilt.

  • Push everything aside, and add in kway teow.

  • Pour sauce over kway teow, and stir fry making sure the sauce coats the noodle.

  • Reduce heat to med high.

  • Make a well in the middle of the wok and add in the eggs.

  • Scramble it, and when it starts to set, mix in your noodles.

  • Add green onions, and bean sprouts.

  • Stir fry for another minute or so.



To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

a Rafflecopter giveaway

This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.

Print Friendly, PDF & Email