Char Kway Teow Food
PENANG CHAR KWAY TEOW
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
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)
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
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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- Ladle some oil into a well-seasoned wok. Once the oil is heated up, put two prawns into the wok. Let the prawn sear on one side and then flip over to pan-fry the other side.
- Once the prawns turn slightly brown, add some chopped garlic, once it becomes aromatic, throw in the loosen up kuey teow.
- Add a small number of bean sprouts to the Kuey Teow. The water from the bean sprout will prevent the Kuey Teow from getting too dry.
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- 3 Pour in the beaten egg and cook until set (about 30 seconds), stirring with a spatula to break up. Set aside.
- 4 Heat remaining oil in the pan. Add sausage and garlic and cook for 2 minutes. Now add prawns and stir-fry for a further 4—5 minutes.
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- Soak the dried noodles in warm water for 30 to 45 minutes. Transfer to a colander and let the excess water drain. If you have fresh rice noodles, cut them into 1½-inch wide strips, and set them aside. You can even try making your own rice noodles at home using Judy’s recipe for Homemade Rice Noodles.
- Add 2 teaspoons dark soy sauce, 2 tablespoons regular soy sauce, 1 tablespoon fish sauce, 1 teaspoon shrimp paste, 1 tablespoon oyster sauce, ⅛ teaspoon ground white pepper, and 1 teaspoon sugar in a small bowl. Mix until combined, and set aside.
- Heat your wok to medium heat, and spread 1 tablespoon of vegetable oil around the perimeter of your wok. Add the sliced Chinese sausages and stir-fry for 20 seconds.
- Add the 2 cloves of sliced garlic, the shrimp, and the fish tofu. Continue stir-frying for another 20 seconds.
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- Preparation: Warm up the noodles in the microwave for 1 minute then separate the noodles little by little using your hands. Set aside.In a medium bowl, combine all of the stir fry sauce ingredients. Set aside.
- Heat ½ tbsp oil in a large wok at low heat. Add the sausage, cook, for about 2 minutes or until the fat is released. Stir often so the sausage doesn't burn. Transfer the sausage to a plate and leave the grease in the wok.
- In the same wok, add 1 tbsp of oil. Heat over high heat until just smoking. Add prawns and cook for 50 seconds. Add garlic and stir for 10 seconds.
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- Season. On medium low heat, add fish sauce, dark soy sauce and sambal chili, mix well Noodles should be light brown at this point
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- Peter Fried Kway Teow Mee. Peter Fried Kway Teow Mee at Tanjong Pagar Plaza offers three kinds of CKT: with fish cakes and cockles ($3.50/$4.50), with Chinese sausage ($4/$5), and with seafood ($4.50/$5.50).
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From singaporefoodie.com
From singaporefoodie.com
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