Kwetiau (from Hokkien *kway teow*) — flat rice noodles stir-fried at screaming-hot wok temperature with prawns, Chinese sausage, bean sprouts, spring onion, and egg. The technique is identical to Singaporean/Malaysian char kway teow — same noodle, same wok discipline, same demand for *wok hei*. Indonesian kwetiau goreng often includes kecap manis in the seasoning, which Malaysian/Singaporean versions do not.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 5