Char Kway Teow Food

CHAR KWAY TEOW (SINGAPORE CHOW FUN NOODLE DISH)

Steps:

• Rinse and drain the mung bean sprouts. Peel and chop the onion. Peel the carrots and cut on the diagonal into 1/4-inch pieces. Shred the cabbage. Cut the chili peppers in half lengthwise, remove the seeds and finely chop. Peel and finely chop the garlic.
• Cut the barbequed pork (if using) into thin pieces. Cut the sausages (again, if using) on the diagonal into 1/2-inch pieces. Steam the sausages for about 10 minutes. Soak the shrimp in lightly salted warm water for 5 minutes.
• In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.
• Heat 1 tablespoon oil in a wok over medium heat. Add eggs and scramble. Remove. Heat 2 tablespoons oil in a wok over medium-high heat. Add onions and carrots and stir-fry until the onion is softened. Add the chiles and garlic and stir-fry until fragrant. Add the shrimp and stir-fry unti they turn pink. Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.
• Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.
• Heat 2 tablespoons oil. Add the rice noodles and cook for 2 minutes, stirring continuously. Push up to the sides and add the sauce in the middle. Heat to boiling, then mix in with the noodles. Add the other ingredients back in the pan. Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg. Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper. Serve hot, garnished with the cilantro.

CHAR KWAY TEOW

Steps:

• Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
• Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
• Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.

PENANG CHAR KWAY TEOW

Steps:

• Mix seasoning ingredients in a bowl.
• Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
• Add prawns and cockles.
• Push all the fried ingredients to one side and add in kway teow.
• Stir-fry the kway teow quickly and add seasoning and chili paste.
• Sprinkle with a little water and mix in all the fried ingredients together.
• Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
• Cover the egg with all the ingredients and stir-fry evenly.
• Add beansprouts and chives and stir well.
• Do not overcook.
• Remove the dish to a plate and serve hot.