Apeng's Hor Fun (Char Kway Teow)Kwetiau Apeng adalah salah satu tempat yang penjaja Kwetiau paling populer di Surabaya, hampir setiap kali ke sini selalu ada antrian untuk mendapatkan tempat, terutama saat jam makan.
Di depannya juga disediakan jajanan dan kue yang bisa dibeli untuk pengganjal perut saat menunggu.
Letak restoran ini di jalan Kedungdoro, dekat dengan jalan Tidar yang juga terkenal sebagai tempat makan.
Kwetiau Apeng is the name of a restaurant that specialized in serving hor fun (or kwetiau). It's quite famous for this dish, and usually you need to wait in line for seats, specially during dining hours.
In front of the restaurant there's a stall selling cookies and snacks to nibble on while waiting to be seated.
|Kwe Tiaw Siram - Apeng|
Dari Wikipedia bahasa Indonesia, ensiklopedia bebas
Kwetiau pada umumnya identik dengan etnis Hokkian dan Tio Ciu. Dalam penyebarannya di Indonesia, etnis Hokkian dan Tio Ciu berbeda dalam hal penyajian kwetiau. Etnis Hokkian yang banyak berdiam di Sumatera terkenal dengan kwetiau medan yang memakai bakso ikan, lapchiong (sosis babi), dan telur bebek. Sedangkan etnis Tio Ciu yang banyak berdiam di Kalimantan terkenal dengan kwetiau sapi yang memakai daging sapi dan jeroannya seperti babat. Dalam perkembangannya muncul varian baru yang dikenal dengan sebutan kwetiau siram.
Di Bagansiapiapi, Riau terkenal dengan masakan khasnya yaitu Kwetiau Bagan yang bisa ditemukan di berbagai restoran milik warga Hokkian setempat.
Char kway teow
From Wikipedia, the free encyclopedia
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls.
It is made from flat rice noodles (河粉 hé fěn in Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.
Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.
VariationsAs the dish has become increasingly popular, many cooks have come up with their own interpretations of the same basic main ingredient of ricecake strips/flat rice noodles fried with anything from eggs (chicken or duck), onions, garlic, prawns, cockles, Chinese sausage, chives, etc.
Of all the notable versions, the Penang style of char kway teow is the most famous. Its popularity leads many char koay teow sellers outside Penang to call their products "Penang char koay teow" in order to attract customers.
In the past it was usual to stir-fry char kway teow in pork fat without eggs (which were, however, available on request). More recently, ordinary cooking oil is commonly used for health or religious reasons, and eggs have become a standard ingredient in the dish.
The char kway teow in Kampar, Perak, Malaysia, is served with cockles but with no prawns (although prawns may be available on request). According to old Kampar char kway teow sellers, this is because Kampar was not near any source of fresh prawns. Kampar char kway teow is also slightly sour.
In other parts of Malaysia, such as Miri in East Malaysia, additional ingredients may include beef, onions, sweet soya sauce, etc. Versions of char koay teow prepared by Muslims in Malaysia will exclude pork fat and may include extra soy sauces and spices and the use of broader-width flat rice noodles. There are also vegetarian varieties that may or may not include eggs.
There are also "gourmet" versions of char kway teow, commonly found in Ipoh and Penang, where the dish may be prepared with more seafood, with crab meat and with duck eggs.
In Indonesia, the dish is known as Kwetiau Goreng (Indonesian: fried flat rice noodles) and is served in Chinese restaurants and by traveling street hawkers. The Indonesian version is less oily, uses no lard, and normally incorporates beef or chicken to cater to the majority Muslim population. However, some Chinese restaurants in Indonesia that serve non-Muslim customers do use pork and pork fat.
Char kway teow is also popular at takeaways in Australia and New Zealand, where it may appear on the menu as 'Kwai Due' or some variant spelling thereof.
|Dapur Coklat - Birthday Cake|
At that day, it was the birthday of a friend, so we went to Apeng celebrating a surprise birthday party for a guest from Semarang city. Because we had some food earlier in Tunjungan Plasa, we didn't order much here. Our group order either the fried or with gravy.
Actually looking at the variation of hor fun from wikipedia entry, there's should be another one variation, the Indonesian Kwetiau Siram (flushed? hor fun) is a variation of hor fun stir fried with gravy.
|Apeng - Pangsit Goreng|
|Apeng - Kwetiau Goreng / Fried Hor Fun|
Taste : 3 / 5
Atmosphere : 2 / 5
Service : 2.5 / 5
Value : 3 / 5
Alamat : Jl. Kedungdoro No. 267 Surabaya Utara/Sawahan
Telepon : 031 5345778