Char Kway Teow

8 Dec

I love kway teow a great deal. When Banquet introduced the char kway teow at their outlets, I was absolutely thrilled! I love the ones especially at VivoCity and Causeway Point. The rest are just not up to par. What got me curious is the ingredients being used despite standing near the big wok each time the chef is frying the noodles. I still have no idea what’s the liquid which they squirt while frying it. I tried fish sauce at the first attempt but needed to alter it because it’d get too salty.

I have since modified it and this new recipe works just fine for me and the family. Still lacks the wet look but hey, it still has the oomph! So, here’s something new for you to try apart from the usual Kway Teow Pedas Nak Mampos (KPNM) šŸ˜‰

Ingredients

Chilli Paste

  • 3 tablespoons ready made chilli paste (or 10 dried chillies soaked in warm water)
  • 3 small shallots (peeled and sliced)
  • A pinch of salt

Sauce (mix and blend well)

  • 4 tablespoons soy sauce
  • 1 1/2 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • A pinch of salt
  • A pinch of white pepper powder

Others

  • 3 cloves garlic (chopped finely)
  • 500 gm kway teow
  • 12 shelled prawns
  • 1/2 cup of cockles (boiled and extract the meat)
  • 1 fishcake (fried and cut into thin slices)
  • A bunch of fresh bean sprouts
  • 1 egg
  • Black sweet soy sauce

Directions

Grind all the ingredients of the chilli paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.

Clean the wok thoroughly and heat it over high flame until it starts to smoke. Reduce the heat and add 2 tablespoons oil into the wok. Add the chopped garlic and about 2 – 3 tablespoons of chilli paste (if you like it spocy, add more) and fry until aromatic.

Add the prawns and fishcake slices and stir-fry for awhile before adding the bean sprouts into the wok. Immediately follow by the kway teow.

Add 4 tablespoons of the sauce (more if you want) into the wok and stir vigorously to blend well. Drizzle the black sweet soy sauce; not too much as we don’t want the char kway teow to be sweet.Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.

Continue to stir-fry and make sure the egg is cooked through. Add the cockles, do a couple of quick stirs, dish out and serve immediately.

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