ia u ▁b un ▁s api ▁( a ▁rather ▁mo ist ▁version ). ▁The ▁kw et ia u ▁sir am ▁s api ▁is ▁a ▁kw et ia u ▁no od le ▁pou red ▁( Ind ones ian : ▁sir am ) ▁with ▁be ef ▁in ▁thick ▁flav or ful ▁sau ce . ▁The ▁be ef ▁sau ce ▁has ▁thick ▁and ▁rather ▁glo ppy ▁gl ue - like ▁consist ency ▁acquired ▁from ▁corn ▁st arch ▁as ▁thick ening ▁agent . ▁The ▁kw et ia u ▁g or eng ▁s api ▁is ▁a ▁variant ▁of ▁popular ▁kw et ia u ▁g or eng ▁( st ir ▁f ried ▁k way ▁te ow ) ▁but ▁distinct ly ▁served ▁with ▁be ef . ▁While ▁the ▁kw et ia u ▁b un ▁s api ▁is ▁similar ▁to ▁common ▁f ried ▁kw et ia u ▁but ▁rather ▁mo ist ▁and ▁soft ▁due ▁to ▁water ▁addition . ▁ ▁The ▁common ▁ing red ients ▁are ▁flat ▁rice ▁no od les ▁( kw et ia u ), ▁thin ▁s lices ▁of ▁be ef ▁tender lo in , ▁gar lic , ▁s lic ed ▁b ak so ▁meat ball s , ▁c ais im , ▁nap a ▁cab bage , ▁o yst er ▁sau ce , ▁be ef ▁stock , ▁so y ▁sau ce , ▁black ▁pe pper , ▁sugar , ▁corn ▁st arch , ▁and ▁cook ing ▁oil . ▁ ▁Singapore ▁In ▁Singapore , ▁tradition ally , ▁be ef ▁extract ▁was ▁added ▁to ▁the ▁stock , ▁and ▁the ▁soup ▁en hanced ▁with