CHAR KWAY TEOW

السَّلاَمُ عَلَيْكُمْ
Peace be upon you


Char Kway Teow is an originally Chinese cuisine. 'Char' meaning 'fried' in Chinese while Kway Teow is a type of noodle (flat thin rice noodle). I admit that the best Char Kway Teow you may found it in Pulau Pinang, Malaysia. :)

Ingredients

1 packet kway teow

2-3 tbsp chili paste (grounded with onions, garlic and shrimp/prawn paste)

4 cloves garlic (finely chopped)

2-3 tbsp soy sauce

2 tbsp fish sauce (less or more, depend on you)

20 L size prawns (peeled, halved)

2 cakes of fish cake (thinly sliced)

2 eggs

2 handfuls of bean sprouts (just because I love it)

1/2 cup of Chinese chives (chopped ; about 4cm length)

1/4 cup vegetable oil

Method

  

Heat oil in a wok over high (very high) heat. Saute the garlic until fragrant and add in the fish cakes, cook until golden brown. Pour in chili paste, stir constantly and cook for 2 minutes.

Pour in the soy sauce, fish sauce, stir constantly and cook for a minute. 

Whisk eggs in a bowl and pour over the sauce. Let it cook for a minute and then mix them well. 

Rinse the kway teow with running cold water, add in the noodle into wok and stir them well for few minutes.  

Finally, add in the bean sprouts, chives, prawns, stir them well and cook for a minute.

Garnish with coriander leaves and ready to serve.

Note : I add in fish cake because I don't have cockles in my stock. :)

For Chinese, to get crispy eggs you may substitute vegetable oil with lard.    

Do not overcooked prawns, chives and bean sprouts.

For those who stay overseas, you may found the thin rice noodle in Asian groceries stores.

  

  

   

Let's dig the GOLD first! What is the gold?? The gold is the eggsssss :) 

   

Love,

Honey  

KOAY TEOW GORENG (CHAR KOAY TEOW / FRIED FLAT RICE NODDLE)

السلام عليكم
Peace be upon you

Ingredients

1 packet flat rice noodle - koay teow
1 1/2 tbsp fish sauce
1 tbsp light soy sauce (Kicap Kipas Udang)
1 tbsp dark soy sauce (Kicap Pekat)
2 tbsp chili paste (Blended with shallots, garlics and shrimp paste)
2 cloves garlic (finely chopped)
1 handful bean sprouts
4-5 stalks Chinese chieve - cut 3 cm lenght(Kucai)
2 eggs
10 prawns (peeled and deveined)
1/4 cup vegetable oil


Method

Heat oil in a wok over high heat. Add garlic and cook till fragrant and pour in the chili paste. Simmer till fragrant and lil bit brown.

Add in fish sauce, dark soy sauce and light soy sauce. Cook for a minute.

Whisk eggs in a bowl and slowly pour at the edge of wok and mix them well.

Add koay teow, mix them well and stir constantly for 1-2 minutes.

Add in prawns and chives, mix them well. Once the prawns change colour to orange, add in bean sprouts and mix them well for 20 seconds.

Turn off the heat and ready to serve. You may serve with chopped bird eye's chillies for spicy taste.

Love,

Honey

Char Koay Teow in Gravy (Koay Teow Bodoh namanya)

السلام عليكم
Peace be upon you

Koay Teow bodoh? Kenapa koay teow bodoh? Nama ni di berikan oleh MIL... Eh MIL?? Hahaha! Sebenarnya dia selalu buat mee bodoh iaitu guna mee kuning. Bodoh sebab guna bahan yang mudah di dapati dan campak-campak aje. Tapi rasanya sangat lah sedap.. Orang masak, maunye tak sedap? Ye dak?

Since kat rumah ada koay teow I buat lah guna recipe mee bodoh tu. Tapi kan I rasa, mee bodoh ni ada jugak yang panggil sebagai mee kicap kalau tak salah. Sebab tengok bahannya lebih kurang sama saja.

Bahan-bahan

1. 100 - 200 gm koay teow halus (I tak suka yang lebar tu)
2. 2 ulas bawang merah (di tumbuk halus)
3. 2 ulas bawang putih (di tumbuk halus)
4. 1 sb cili kisar (yang dah di kisar sekali dengan bawang merah, bawang putih, belacan - selalu i buat stock and simpan dalam fridge so senang bila mana kita nak guna)
5. 3 biji cili padi  (dititik-kalau nak lebih pedas boleh tambah kuantiti cili padi)
6. 1 biji telur
7. 1 1/2 sb sos ikan
8. 1 sb kicap pekat
9. 1/4 cawan lobak merah yang di hiris halus
10. Sedikit daun ketumbar untuk hiasan.
11. 2-3 sb minyak sayuran untuk menumis
12. Air secukupnya (depend on you, kalau nak kuah banyak tambah lah banyak air)

Cara-cara

1. Panaskan minyak di dalam kuali. Tumiskan bawang merah, bawang putih dan cili padi sehingga naik bau dan keperang-perangan. Kemudian masukkan cili kisar dan kacau hingga naik minyak.

2. Masukkan secawan air, kicap pekat, sos ikan dan biarkan mendidih atau sehingga tumisan cili tadi masak.

3. Tuangkan telur perlahan-lahan (di kacau sedikit sebelum tuang dalam kuali) sambil kacau kuah dengan senduk (satu arah saja). Kemudian masukkan koay teow dah lobak merah dan kacau hingga sebati. Jika kurang air, tambahkan sedikit air supaya lebih berkuah.

4. Tuang koay teow ke dalam mangkuk dan hiaskan dengan daun ketumbar atau bawang goreng.

Note :

1. Anda juga boleh memasukkan taugeh, sawi bunga, fish ball, fish cake, tauhu atau isi ayam ke dalam kuah koay teow tu. (I guna apa yang ada, tengok lah..sayur pun guna carrot aje dek non oiiiiii)

2. Kalau nak gantikan sos ikan dengan garam pon boleh.. takde masalah. Cuma rasanya saja yang berbeza.

Ini namanya makanan orang malas nak ke kedai beli bahan. Semua campak benda yang ada dalam fridge itu aje.. Punya lah malas nak pi beli barang dapur. And now pulak ibu jari lebam dek kena tersepit pintu kereta pagi semalam, lagi lah malas nak memasak bagai. Punya lah sakit.. till now still berdenyut-denyut jari ni. Macam nak apply MC aje kekekeke. Nasib baiklah ada orang volunteer nak pi belikan barang dapur tapi tak sure malam ni or bila. Alhamdulillah......... :)

Selamat mencuba koay teow bodoh you all! :)

Love,

Honey

Char Koay Teow

السلام عليكم
Peace be upon you

  

The Ingredients

1. 300gm flat rice noodle

2. 2 eggs

3. 1 tbsp chili paste

4. 3 garlic cloves (minced)

5. 1 tbsp dark soy sauce

6. 1 tbsp fish sauce (depend on you)

7. 1/2 cup bean sprouts (I love a lot of bean sprout for my koay teow)

8. 3-4 tbsp vegetable oil

9. Coriander leave for garnish

Method

1. Heat oil in a wok. Stir in the minced garlic and cook till fragrance and brown. Add in the chili paste, dark soy sauce and fish sauce and mix them well.

2. Whisk the egg gently, pour in the whisked egg at the edge of wok and stir them well for few seconds. 

3. Once fragrance, add in the rice noodle and stir till the noodle coated with the sauce about 2 minutes.

4. Sprinkle in the bean sprouts and stir well for few seconds, ready to serve. Garnish with coriander leaves or deep fried shallots.

This is just a simple recipe for Char Koay Teow which I just add the main ingredients only. No chicken, no prawns, no kerang, no fish cake no segala-galanya lah hahaha and yet, delicious. :)

Love,

Honey