There are more fried kway teow stalls than say kolo mee, or other stalls.
But, Miri fried kway teow is different from Singapore or Penang fried kway teow.
It is broad rice noodles stir fried in oil and savoury sauce, ideally until the outside is caramelised. In the old days, most stalls use lard. Today, most stalls use vegetable oil i.e. palm oil 🤷
There are also bean sprouts, chives (or chye sim) and egg stir fried together with the broad rice noodles.
There is no see hum (blood cockle) or lup cheong (Cantonese wax sausage). There is also no prawn.
Instead of see hum, lup cheong or prawn, the mound of fried kway teow is smothered with strips or slices of cooked lean pork and a brown sauce.
The strips of pork are cooked by stewing in a thick savoury salty brown sauce.
The strips of pork and sauce are slathered over the fried rice noodles.
An optional fried egg ideally with a runny yolk crowns the dish.
The runny yolk is mixed into the fried noodles and sauce.
Some people like to add generic savoury salty spicy chili sauce into their fried kway teow.
Miri have their own unique style of fried kway teow. It is savoury salty eggy but no sweetness at all (unlike in Singapore). There is also no seafood umami (unlike Singapore with cockles and Penang with prawns).
Of course, in Miri you will also find some stalls adding cockles, lup cheong, prawn, etc to their fried kway teow due to external influence but this old school style of stewed pork fried kway teow is traditional and unique to Miri.
Try a traditional fried kway teow when you are in Miri, Sarawak.
Thanks to travel kaki Sock Peng for the idea to document the regional differences and diversity in dishes.
Next step is to find out why Miri fried kway teow is the way it is.
Acknowledgement: My Sarawak trip was arranged by Wilson Chiam of Brighton Travel 📞 +6019 884 6186 📞 +6012 878 6669 and sponsored by Sarawak Tourism.
Written by Tony Boey on 16 Sep 2023
🎗 This blog is powered by voluntary contributions from appreciative readers to Tony Boey Johor Kaki PAYNOW 96888768 in Singapore $.
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when i was a kid, chicken and chicken eggs were expensive. so the basic CKT was very plain. Mum would go to the wet market and buy prawns and duck eggs and then we’d bring them to the CKT stall for them to fry it all up. absolutely delicious
ReplyDeleteIt’s a very local taste, whenever we go back to Miri, it’s our must go as it’s uniquely Miri CKT 😋
ReplyDeleteDid you try our Chee cheong fun with the red sauce? Only 1 stall selling it in the open air market