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Cinta Dapur » Main course » Egg dropped fried beef noodles

Egg dropped fried beef noodles

Egg dropped fried beef noodles otherwise known as “Kuey Teow goreng basah” (malay community) or “Keong Chung Ngau Yoke hor” (chinese community) in Malaysia is a dish not to be messed around with. This dish requires a really hot wok, fair bit of ambidexterity and good kitchen coordination skills. Do it right, and this will be one of the best Malaysian dishes you have ever tried. Have you got what it takes?

Keong Chung Ngau Yoke Hor

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  • 2 X Stewing steak amounting to 500g
  • 2 X Thumbsize ginger sliced thin
  • 10 stalks spring onion (white part chopped fine, green part cut into 1 inches length)
  • 1kg fresh hor fun (you should be able to find fresh ones in your asian grocery store)
  • 3 eggs
  • 1-2 tbs flour
  • 2-3 tbs sesame oil
  • 2 tbs thick caramel sauce
  • Salt, pepper, soya sauce
  • Vegetable oil as needed


  • Lets start with the tricky part – The stewing steak. Presumably you’re getting a stewing steak that is about half an inch thick.
  • We’ll begin by filleting the steak so each fillet is about 2-3 mm thick. You would obviously want to use a filleting knife to accomplish this task. You want to do this so your beef can cook quickly and evenly when in the wok later
  • Right once the beef is done, season it with a little salt, pepper and soya sauce and lastly 1 tsp of flour. Give it a good mix with your. You’re not only flavouring your  meat at this point, but also giving it a nice smooth silky texture.
  • With your sesame oil in a hot wok – drop in your hor fun and fry them until they’re just a little brown on the exterior. You want the fragrance of the sesame oil to infuse into your hor fun. When done, set aside to cool.
  • Next, heat some oil in a really hot wok (you know it’s ready when you see some smoke rising from the wok).
  • Add in your spring onion (white parts only) and ginger. You should get a sudden burst of pungent aroma almost instantly. Give it a good stir until slightly brown
  • Next add in your beef. Make sure the work is super hot or you’ll end up with a starchy mix. Very swiftly give it a good mix. What you want is your slices of beef to be browned on the exterior but still a little pink on the inside. This will ensure that your beef remains moist and not too chewy. To repeat, you need a very hot wok and you need to do this swiftly.
  • Add your fried hor fun, thick caramel sauce and remaining spring onion into mix and stir and simmer for a minute or two
  • Then add 2-3 cups of water and allow to simmer for 3-5 mins. Don’t over do it, or your noodles will become mushy.
  • Next, sieve out the noodles, beef, ginger, spring onions from the remaining broth and bring the heat down to medium
  • The noodles and beef you can start plating it.
  • As for the broth (whilst in medium heat). Start by making some starch by mixing water and flour.Then beat your eggs
  • Next, it’s time to bring out the ambidexterity in you. With one hand stir the broth slowly (almost like 1 cycle per second). With the other hand pour in the starch until the broth thickens into a semi creamy texture. Careful not to put too much.
  • Next, still with the same ambidexterity in you, slowly stir the thicken solution and pour in the beaten eggs. This my friend is called the “egg drop”.
  • Finally, pour the egg dropped broth over the hor fun and beef and serve!


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Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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