Spicy Fried Kway Teow

8 Jun

And so, I fell in love with the Spicy Fried Kway Teow courtesy of Saudari Lee. I had to ask her for the recipe as I have seen too many twitpics of her Kway Teow Pedas Nak Mampos (KPNM). It is as delicious as the pictures I’ve seen. And I have also tasted the original cooked by the Master Chef herself 🙂

After much trial and error, I have to say that this is the best that suits the tastebuds of the family. There is really no fixed measurements to this recipe but I will try my level best. I certainly hope that this version does justice to the original one.


  • 6 – 7 heaped tablespoons chilli paste
  • 1 packet Kang Kang kway teow
  • 3 – 4 heaped tablespoons Maggi oyster sauce
  • fish balls / fish cakes, cut into 8 thin slices
  • chicken thigh meat, cut into small pieces
  • prawns and/or cockles (up to your desire)
  • bean sprouts

Chilli Paste*

Wash, cut, discard the seeds and boil the dried chilli (cili kering) with water. When they are soft, wash them once again under cold water. Blend the chilli with at least 100 ml of water and 1 – 2 tablespoons of oil. Fry the chilli paste in a saucepan with two teaspoons of salt. Cover the saucepan and stir occasionally. Cook over medium heat for at least ten minutes.

* dependent on the amount of chilli used


In a wok, just heat up the chilli paste once more and then, add oyster sauce. You can add as much oyster sauce as you want actually, no hard or fast rule. When the colour turns deep dark red, add in the chicken pieces and ensure that they are cooked properly. Proceed to add the other ingredients such as fish balls, fish cakes, prawns, cockles, etc.

When it’s cooked, the gravy is rather thick and add kway teow. Once the kway teow has been sufficiently coated, add bean sprouts and mix well.

Best eaten while it’s hot, and remember to standby a glass of ice-cold drink 😉

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