Char Kway Teow (Malaysian Stir Fried Flat Noodle)
Char Kway Teow is a stir fried flat rice noodle that is very popular in Malaysia and Singapore. The noodles are usually fried with shrimps, eggs, bean sprouts and sometimes Chinese sausages or cockles. Traditionally, Char Kway Teow is cooked with lard "croutons", but over the years, this has sometimes been omitted for health reasons.
You would notice that the recipe for Char Kway Teow is relatively simple. It is a add-an-ingredient-in-the-pan step followed by a quick stir and the process continues until we are done. However, it is extremely hard to cook a good plate of noodle! I was initially a little concerned about cooking this without a wok, but I thought it still turned out fine. Actually, it was more than fine. It was awesome because my hubby cooked it and it beats all the other Char Kway Teow out there! I was happy to be the observer and photographer! :D
You would notice that the recipe for Char Kway Teow is relatively simple. It is a add-an-ingredient-in-the-pan step followed by a quick stir and the process continues until we are done. However, it is extremely hard to cook a good plate of noodle! I was initially a little concerned about cooking this without a wok, but I thought it still turned out fine. Actually, it was more than fine. It was awesome because my hubby cooked it and it beats all the other Char Kway Teow out there! I was happy to be the observer and photographer! :D
We tried out Rasa Malaysia's Char Kway Teow recipe.
Ingredients: 1lb fresh flat noodles (bought mine from Ranch 99) Chopped garlic Chinese sausage (lap cheong) Bunch of Bean sprouts Shrimps Chives / green onions Sauce: 5 tablespoons soy sauce 1 1/2 tablespoons dark soy sauce 1 tablespoon sugar 1/2 fish sauce 1/2 teaspoon salt Few dashes of white pepper powder Chili Paste: One cube of frozen chili paste (Chili paste can be made with blended dried red chilies, shallots, belachan, ginger and garlic) |