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pantiaw bangka

Bangka-Style Fish Noodle Soup (Pantiaw Kuah Bangka)

This comforting noodle soup comes from Bangka Island in Indonesia, famous for its Chinese-Indonesian heritage cuisine. Locals call it pantiaw, their regional name for flat rice noodles (known more widely as kwetiau in Indonesia and as rice noodles in Asia). The dish features fresh rice noodles with ground mackerel (ikan tenggiri), a savory broth, and a touch of sweetness — creating a bowl that’s warm, satisfying, and uniquely Bangka.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Dish, Noodle Soup
Cuisine: Bangka-Style, Chinese-Indonesian, Indonesian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 21 oz fresh flat rice noodles pantiaw basah / kwetiau basah
  • 14 oz ground Spanish mackerel ikan tenggiri, substitute cod, tilapia, or salmon if unavailable
  • 7 oz bean sprouts tauge
  • 8 scallions daun bawang, thinly sliced
  • 4 cups chicken or fish broth kaldu ayam/ikan
Seasonings
  • 12 cloves garlic minced (bawang putih)
  • 8 small shallots minced (bawang merah)
  • 2- inch fresh ginger jahe, lightly crushed
  • 4 Tbsp soy sauce kecap asin
  • 4 tsp Indonesian sweet soy sauce kecap manis, substitute soy sauce + brown sugar
  • 4 Tbsp oyster sauce saus tiram
  • 2 tsp ground white pepper lada bubuk
  • 2 tsp salt garam, adjust to taste
  • 4 tsp sugar gula pasir
  • 4 tsp sesame oil minyak wijen

Instruction
 

  1. Heat 4 Tbsp cooking oil in a large wok or pot.
  2. Sauté garlic, shallots, and ginger until fragrant and slightly golden.
  3. Add the ground mackerel, stirring until it firms up and turns opaque.
  4. Pour in the chicken or fish broth. Bring to a gentle boil.
  5. Season with soy sauce, sweet soy sauce, oyster sauce, salt, sugar, and white pepper. Stir well.
  6. Add the fresh rice noodles (pantiaw) and cook for 2 minutes until heated through and softened.
  7. Stir in bean sprouts, scallions, and sesame oil. Cook briefly so the vegetables stay crisp and fresh.
  8. Serve hot in bowls. Garnish with fried shallots or chili sauce if desired.

Notes

  • Pantiaw (kwetiau basah): This is the Bangka term for fresh flat rice noodles. If unavailable, substitute with wide dried rice noodles (like Pad Thai noodles), cooked according to package instructions.
  • Fish substitution: Spanish mackerel (ikan tenggiri) is traditional, but cod, tilapia, or salmon work well. Ground chicken can also be used for convenience.
  • Sweet soy sauce (kecap manis): Look for ABC Sweet Soy Sauce in Asian stores, or substitute with soy sauce mixed with brown sugar.
  • Broth choice: Chicken broth is easiest, but fish stock gives a more authentic Bangka flavor.
  • Flavor profile: Bangka dishes balance savory, slightly sweet, and peppery notes. Adjust the sweetness to your preference.