Beef kway teow
The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin to Chinese tradition.In Singapore, traditionally, beef extract was added to the stock, and the soup enhanced with gula melaka and lengkuas (galangal or blue ginger).[3] In Indonesia, kwetiau sapi is a popular Chinese Indonesian dish.The beef sauce has thick and rather gloppy glue-like consistency acquired from corn starch as thickening agent.[4] The common ingredients are flat rice noodles (kwetiau), thin slices of beef tenderloin, garlic, sliced bakso meatballs, caisim, napa cabbage, oyster sauce, beef stock, soy sauce, black pepper, sugar, corn starch, and cooking oil.