MALAYSIAN CHAR KUEY TEOW
MALAYSIAN CHAR KUEY TEOW
When it comes to Hawker Food Char Kuey Teow, is on top of my list. It become a staple dish in my house hold and to have all the ingredient ready on my pantry is a must. I have actually, post some recipe that are similar to this but every time I always have some new ingredient to add on, Over the years this recipe have evolve so much in my kitchen, you can be too…so give this recipe a try and see if you can expand the recipe to your palate and own character.
The secret of Good Kuey Teow is to always use fresh ingredients. Seafood, your veggies should be top notch
some use lard (I use my special duck fat) and store them correctly, in a freezer, but if you have anything fresh please be my guess
I always soak my prawns with sugar and icy water for at least 30 minutes before cooking, this will give the texture and taste of the prawn extra juicy
always use a very hot WOK
BEFORE COOKING, always prepare your mise en place, so your cooking time would be very short and on point.
INGREDIENTS
CHILI PASTE:
- 60 g seeded dried red chilies, soak in water
- 3 fresh red chilies, seeded
- 3 small shallots or pearl onions, peeled and sliced
- 1/2 onion peeled and chopped
- 1 teaspoon oil
- 1 teaspoon sugar
- 1 pinch salt
SAUCE (MIX AND BLEND WELL):
- 5 tablespoons soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 2 dashes ground pepper powder
OTHER INGREDIENTS:
- 3 cloves garlic, chopped finely
- 14 medium shelled prawn, submerge in ice cold water plus 2 tablespoons sugar for 30 minutes
- 500 gr fresh flat rice noodles, completely loosened and no clumps
- 300 gr bloody cockles, extract the cockles by opening its shell
- 2 fish cakes, sliced diagonally
- 1 bunch fresh bean sprouts, rinsed with cold water and drained
- 2 chinase sausages (optionals)
- 4 large eggs
- 1 bunch Chinese chives, removed about 1-inch of the bottom section and cut into 2-inch lengths
INSTRUCTIONS
- Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside. (I usually make double, so I can always keep this when ever I need one)
- Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir.
- Transfer six (6) prawn out of water and half the fish cakes slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the dish
- Add half the bean sprouts into the wok.
- Immediately follow by half portion of the flat noodles.
- Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.
- Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) and some cockle clams into the wok.
- Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately.
