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