Char Kway Teow Food

PENANG CHAR KWAY TEOW

Penang Char Kway Teow image

This is local Malaysian hawker food. Very popular and is my favourite eversince I was -9 months old.My mother craved for this food during her pregnancy.

Provided by ummi77

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g kway teow
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water
1 tablespoon light soya sauce
salt and pepper
1 tablespoon chili paste
dark soya sauce

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.

CHAR KWAY TEOW (SINGAPORE CHOW FUN NOODLE DISH)

Char Kway Teow (Singapore Chow Fun Noodle Dish) image

This dish is commonly sold by street vendors in Singapore. Compare to my other recipe, Singapore mai fun (103584). You could sub the pork with more shrimp (I would).

Provided by spatchcock

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 cup mung bean sprouts
1 yellow onion
2 large carrots
1 cup shredded napa cabbage
3 -4 fresh chili peppers (to taste)
2 garlic cloves
2 Chinese sausage (lop cheong) (optional)
6 ounces peeled and deveined fresh medium shrimp
1 lb fresh rice noodles (or dried rice noodles, prepared according to package directions)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 teaspoon brown sugar
3 tablespoons oil, for stir-frying
3 eggs, lightly beaten
salt & freshly ground black pepper, to taste
1 tablespoon chopped fresh cilantro leaves

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.

Nutrition Facts : Calories 672, Fat 15.7, SaturatedFat 2.9, Cholesterol 223.8, Sodium 1105.7, Carbohydrate 109.8, Fiber 4.7, Sugar 7.5, Protein 20.8

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