Char Kway Teow

Leave a comment
Asian cuisine

Quick and easy

“Is a stir-fried rice cake strips, a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in both Malaysia and Singapore.”

A quick and simple stir fry dish, making this a hawker favorite. When ever I travel to Singapore, one of the first dishes I want to order is fried char kway teow. I find that my grandmother makes the best home cooked flat rice noodles and whenever I replicate it, I never seem to get my seasoning the same as her’s.

You will need:

4 eggs
2 garlic cloves
A few fresh chilli
Lap cheong sausage
1 fresh packet of flat rice noodle
Fish cake
Cockles (optional)
20g pork lard, also known as pork fat
2 tablespoon chilli powder or fresh grounded chilli
Garnish garlic chives
Garnish beansprout
1 tablespoon vegetable oil
4 tablespoon dark soya sauce
1-2 tablespoon habal sweet soya bean sauce
1-2 tablespoon oyster sauce
1 tablespoon sugar
2-3 tablespoon water (optional)

Pre-heat your wok on a medium to high heat. Prepare the mise-en-place by beating the eggs, finely dicing the pork lard, mincing the garlic, chop garlic, slicing the lap cheong and fish cakes. In a small bowl make the kway teow sauce by mixing in the dark soya sauce, sweet soya bean sauce, oyster sauce and sugar. Fry the pork lard in a little bit of oil till golden brown or crispy in texture and leave it aside. With the same oil and wok, pan fry the fish cakes and prawns for a couple of minutes; do the same process with the lap cheong. Add a little more oil to the wok and start frying the garlic mince, fresh chilli,  chilli powder before adding the beaten eggs, leave it to cook for about half a minute undisturbed before scrambling it. Re-add the fried seafood and sausage, mixing it all in with the other ingredients. Toss and mix in the fresh noodles, coat the noodles with as much sauce as possible. Add the beansprouts and garlic chives to the wok and stir everything – prawns, lap cheong, noodles and egg together. As soon as the beansprouts wilts a little, the dish is done, serve immediately. The cooking process goes very fast, so make sure you have all the ingredients prepped and ready to go. Also, don’t bother washing the wok in between cooking, simply wipe down with a damp kitchen towel to get rid of crusty bits and continue with the next serving.

char_kway_teow_01 char_kway_teow_03 char_kway_teow_08 char_kway_teow_09 char_kway_teow_10 char_kway_teow_11 char_kway_teow_12 char_kway_teow_13 char_kway_teow_14 char_kway_teow_15 char_kway_teow_16 char_kway_teow_18 char_kway_teow_19 char_kway_teow_20 char_kway_teow_21 char_kway_teow_22 char_kway_teow_23 char_kway_teow_24 char_kway_teow_25 char_kway_teow_27

The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s