Char Kuey Teow
Normally when I’ve been out socialising and I’ve had a bit too much to drink, a little pit stop is normally called for, to help soak up some of the liquid happiness and fortunately in the city I’m in, there’s a Chinatown, that normally caters for my need for a decent feed.
My “Go to” dish is normally the Malaysian/Singaporean favourite dish of, Char kway teow. This rice noodly, seafood laden, chilli infused, dish of goodness has special regenerative powers for me, consisting of flat rice noodles (ho fun), seafood, scrambled eggs and chilli sauce. In Malaysia and Singapore it’s commonly found amongst street hawkers, originating as cheap and cheerful food for labourers. While in the photo’s I’m using a deep pan, I’d recommend if you have one, a well seasoned wok, to impart some of that smokey flavour you get from cooking with it.
30g Shacha/Chinese BBQ sauce
2x fresh red chillies chopped
3x small shallots diced
1 teaspoon oil
A pinch of salt
5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
Pinch of salt
Ground black pepper
18x prawns peeled and soaked in cold water with a couple of tablespoons of sugar
1kg ho fun (wide rice noodles)
3 laap cheong (Chinese sausage) sliced diagonally
100g bean sprouts
3 stalks of chives/spring onions, cut into 1″ slices
Leafy vegetables of your choice (I used pak choi)
Fish balls galore (sliced)
– Making the is a pretty straight forward affair. Simply saute the garlic, followed by the shallots, then add the shacha sauce and chilli’s in, for some kick.
– Set aside for later use
– The next stage is to make the marinate, which you can do by adding all the ingredients to a small bowl, which should include the, light soy sauce, dark soy sauce, tablespoon sugar, fish sauce along with the salt and pepper
– Clean the pan and saute the next batch of garlic, then the laap cheung. After a while the laap cheung should brown and start to release some of it’s fat content, when this happens, you can add in the soaked prawns.
– Cook the prawns until they start to change color to pink. From here laap cheung should of allowed the the prawns to absorb some of it’smokiness, while the sugar water soaked prawns should further the caramelisation process and add a little sweetness to the flavour.
– Once you’re happy that the prawns are cooked (not over cooked) you can add in the bean sprouts, before sitting aside.
– Scrambling the eggs, ideally you want to season the eggs with a little pepper and to trap as much air into eggs as possible while beating it.
– Once you’ve heated the pan/wok to a medium heat, pout the mixture in and allow the mixture to cover as much of the surface of the bottom as you can. Don’t allow the egg to cook completely through, instead allow a little runniness to it, before adding in the noodles, which you’ve hopefully pre-seperated out before hand and spring onions.
– Add in the seafood balls of your choice along with the vegetables, until heated through evenly.
– Once everything is cooked evenly, add in the chilli sauce and marinate, so that the sauce evenly coats the noodles.
– After a few minutes transfer the contents into a serving dish and enjoy.
Posted on February 23, 2015, in Food, Recipe and tagged Char Kwey Teow, chillies, chinese sausage, chives, eggs, Ho fun, laap cheung, Malaysian, prawns, recipe, seafood, shacha, Singapore, soya. Bookmark the permalink. Leave a comment.