Friday, May 13, 2011

Char Kway Teow

serves 2-3 pax
250g fresh flat rice noodles (kway teow) - loosen strands and use hot water to rinse, drained
180g fresh yellow noodles - loosen strands and use hot water to rinse, then drained.
1 chinese sausage - sliced thinly
1 fish cake - sliced thinly
1 squid tail - cut into 1 inch length
1/8 cup fresh shelled cockles (i do not have them, i substituted with canned shelled clams)
2 eggs
handful of beansprouts - ends trimmed
2 stalks green onions - cut into 4cm length
4 cloves garlic - chopped
1 tbsp sambal belachan
4 tbsp water
5 tbsp cooking oil

2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sweet thick soy sauce

  1. Heat up 3 tbsp of oil in wok under medium heat.  Fry the garlic for a while until very lightly browned.  Add sausage and fry for a short while.  Add fish cake, squid and clams and fry for another one minute.  Remove from wok and set aside for use later.
  2. With the remaining oil, fry the sambal belachan for a while, add in kway teow and yellow noodles and stir fry under high heat for a few minutes.
  3. Create a well in the centre of the wok by pushing the noodles to the side.  Add 2 tbsp of oil in the well and crack the eggs into it, scrambling them a bit.  Add the cooked ingredients to the wok and coat the eggs with the noodles and ingredients.  
  4. Drizzle sauce and water over the mixture and stir fry quickly for a while.  Add green onion and beansprout and fry for another minute.
  5. Transfer to a serving plate and serve the char kway teow piping hot.

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