Sarawak Tomato Kway Teow

All along what I know everytime I see this kind of dish is only Singapore Hor Fun
I didn't know that Sarawak also has similar dish
My family always loves hor fun, so I knew that I had to try this dish when I saw Veronica from Peng's Kitchen cooked this dish

What you need:

900g fresh kway teow
2 tbsp dark sweet soya sauce (kecap manis)
300g chicken breast, diced
300g squid
1 big carrot, peel and slice
100g bokchoy, cut
150g fried fishcake, sliced
2 tbsp chopped garlic
2 tbsp chicken stock powder with 2 cups of water
3 tbsp cornflour mixed with 2 cups of water
2 tbsp tomato sauce
1 tbsp sugar
1 tbsp oyster sauce
2 tsp dark sweet soya sauce (kecap manis)
1 tsp pepper
dash of sesame oil

To marinate the chicken and squid:
1 tsp salt
1/4 tsp pepper
1 tsp wine

1. Marinate chicken and squid and set aside
2. Prepare kwayteow by separating with cold water
3. Heat oil and fry kway teow briefly on high heat
4. Add in kecap manis and mix evenly til brown, remove from wok and set aside
5. Heat 1 tbsp oil and half of the garlic, fry til fragrant
6. Add carrot and stir fry for around 2 minutes
7. Add fishcake and bokchoy, stir fry til tender, remove from wok
8. Heat 1 tbsp oil, add balance of the garlic, fry til fragrant
9. Add chicken, stir fry for around 2 minutes
10. Add squid, stir fry briefly
11. Add stock water and seasonings, bring to boil
12. Add cornflour, bring to boil til thick

To serve:

1. Place fried kwayteow on a serving plate
2. Garnish with some vegetables and fishcake
3. Scoop over chicken and squid with the gravy

Overall, we love this dish, but yes, it's rather to the sweet side a little

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts