Singapore

In Singapore, traditionally, beef extract was added to the stock, and the soup enhanced with gula melaka and lengkuas (galangal or blue ginger).^[2] However, the dry version of beef kway teow is mixed with sesame oil, soy sauce and chilli; thick gravy is not usually served in this version.^[3]

Indonesia

In Indonesia, kwetiau sapi is a popular Chinese Indonesian dish. Kwetiau with beef is known in three variants; kwetiau siram sapi (poured upon), kwetiau goreng sapi (stir fried), kwetiau bun sapi (a rather moist version), kwetiau yam sapi (dry and sour with soup on the side) and kwetiau kuah sapi (soup version). The kwetiau siram sapi is a kwetiau noodle poured (Indonesian: siram) with beef in thick flavorful sauce. The beef sauce has thick and rather gloppy glue-like consistency acquired from corn starch as thickening agent. The kwetiau goreng sapi is a variant of popular kwetiau goreng (stir fried kway teow) but distinctly served with beef. While the kwetiau bun sapi is similar to common fried kwetiau but rather moist and soft due to water addition. The kwetiau yam sapi is a dry version with black vinegar and served with soup on the side.^[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.^[5]