Recipe - "Char Kuey Teow"

Recipe for 'Char Kuey Teow'

 

‘Char kuey teow’ means stir fried Flat Rice Noodles. ‘Char kuey teow’ is a national favourite in Malaysia and it is also a famous Malaysian street food delight. This simple dish can be found in food court, hawker stalls, ‘kopitiam’ and even in restaurants.

It is recommended to stir fry ‘kuey teow’ in individual serving.

 

Ingredients

(one serving)

200 gm flat rice noodles

1 tbsp garlic (finely chopped)

3 fresh prawns (cleaned with tail intact)

4 sliced fish cake

1 tbsp fresh cockles

1 handful of beansprouts

Chinese chives or choy sum (cut into 1 ½ inch lengths)

Duck or chicken eggs ( 1 or 2) [I prefer using duck eggs because it makes my char kuey teow more fragrant and tastier]

½ tsp sambal (refer recipe : http://5foodway.blogspot.com.au/2014/09/recipe-for-making-sambal.html )

2 tbsp light soy sauce

1 tbsp dark caramel sauce

1 tsp fish sauce

2 tbsp vegetable oil or lard oil

1 tbsp croutons of pork lard (refer recipe : http://5foodway.blogspot.com.au/2015/06/recipe-making-lard-oil-and-crispy-fried.html )

1 tbsp vegetable oil

Salt and pepper to taste

'Flat Rice Noodles'

 

 

 

'Fresh cockles without shells'

 

 

Procedure

Separate the flat rice noodles. If they are stuck together, soak noodles in warm water for 1 to 2 minutes and gently separate them. Drain thoroughly. Noodles should be ‘al dente’.

Heat a cast iron wok over high heat. Add 2 tbsp of vegetable oil or lard oil and add 1 tbsp of chopped garlic. Saute garlic for a few seconds till it turns lightly brown. Add in fresh prawns and fish cakes. Stir fry prawns till just turned opaque. Add the 1 tbsp croutons of fried pork lard (optional).

Add noodles, sprinkle with 2 tbsp light soy sauce and 1 tbsp dark caramel sauce all over the noodles. Add Choy sum if it is one of the ingredients. Stir fry for 2 minutes.

Using the ladle, make a well in the centre of the noodles. Add in 1 tbsp vegetable oil; break 1 to 2 eggs. Add salt and pepper to the eggs and also sprinkle some salt and pepper over the noodles.

Scramble the eggs, fold the noodles over. Stir fry for 2 minutes, add ½ tsp sambal (if you prefer spicy). Continue to stir fry noodles to get the charred in the hot wok for 3 to 5 minutes. Add 1 tsp fish sauce.

Next, add bean sprouts and chives. Stir and fold the noodles over. Lastly add fresh cockles. Stir for one minute for the sprouts and chives to wilt and evenly incorporated with the noodles. Bean sprouts should be nice and crunchy when served together with noodles.

Turn of heat, dish on serving plate. Serve hot. Eat it with some sweet sauce  (refer recipe : http://5foodway.blogspot.com.au/2014/08/recipe-sweet-sauce-tim-cheong.html ) if you like.

Repeat with the same amount of ingredients to make a second serve.