Ingredients
- 500 grams Butter Or Olive Oil
- 2
- 12 Udone noodlesPeeled and devenied
- 1 Dried Minced OnionSliced diagonally
- 2 cups Salted fish
- 3 cloves Green peasMinced
- 2 tablespoons
- 2 tablespoons Pickled radish (Danmuji)
- 1 tablespoon
- 1 tablespoon Poppyseeds (Optional)
- 1 teaspoon
- 1/2 teaspoon Turmeric powder
- 1 bundle Curry leaves
- 4 tablespoons Beef broth
Directions
Char Kway Teow is a popular Malaysian dish consisting of stir-fried flat rice noodles cooked with a combination of seafood, meat, eggs, bean sprouts, and a flavorful sauce. It’s a beloved street food and hawker center favorite in Malaysia and Singapore. Here’s a description of this delicious dish:
Ingredients:
- Flat Rice Noodles: The dish features wide, flat rice noodles, often referred to as “kway teow.” These noodles are soaked to soften them before stir-frying.
- Proteins: Char Kway Teow typically includes a mix of proteins. Common options include shrimp (prawns), sliced Chinese sausage (lap cheong), sliced fish cake, and sometimes chicken or beef.
- Eggs: Eggs are beaten and cooked in the wok with the other ingredients. They add richness and texture to the dish.
- Vegetables: Bean sprouts and Chinese chives are commonly used vegetables in Char Kway Teow. The bean sprouts provide crunch, while the chives add a mild onion flavor.
- Garlic and Shallots: Minced garlic and shallots are often used to infuse the dish with aromatic flavors.
- Sauce: The sauce is a combination of soy sauce, oyster sauce, and sometimes chili paste or shrimp paste. These sauces add savory, umami, and spicy notes to the dish.
- Oil: A generous amount of oil is used for stir-frying, giving the noodles their signature charred appearance and flavor.
Cooking Process:
- Soaking Noodles: The flat rice noodles are soaked in warm water until they become pliable but not fully cooked. They are then drained and set aside.
- Stir-Frying: In a hot wok or large frying pan, garlic and shallots are sautéed in oil until fragrant. Proteins like shrimp, Chinese sausage, and any meat are added and stir-fried until they start to cook.
- Noodles and Sauce: The soaked rice noodles are added to the wok along with the sauce mixture. Everything is stir-fried together until the noodles absorb the flavors and turn slightly charred and smoky from the high heat.
- Eggs and Vegetables: Beaten eggs are poured over the noodles, and they are quickly scrambled into the dish. Bean sprouts, Chinese chives, and fish cake slices are added at this stage and stir-fried until cooked.
- Finishing Touches: Additional seasonings like salt, sugar, and chili paste may be added to adjust the flavor. The dish is stirred continuously to ensure even cooking and to prevent sticking.
Serving: Char Kway Teow is traditionally served hot and is often garnished with a sprinkle of chopped fresh cilantro and a squeeze of lime or calamansi for a burst of freshness. It can be enjoyed as a hearty street food snack or as a full meal.
The combination of smoky charred noodles, savory proteins, and a medley of flavors from the sauce and vegetables makes Char Kway Teow a mouthwatering and satisfying dish that’s cherished in Malaysian and Singaporean cuisine.
Steps
1 Done | Loosen the noodle strands to avoid they will clamp together, if you use fresh or pre-cut refrigerated noodles. |
2 Done | Add the light soy sauce, dark soy sauce, oyster sauce, sugar, ground white pepper and chili paste in a bowl. |
3 Done | Heat the wok over high heat until it start to smoke. Add the vegetable oil into the wok, immediately followed by the minced garlic. |
4 Done | Add peeled and deveined shrimps, sliced Chinese sausage, |
5 Done | Add the bean sprouts and immediately followed by flat rice noodles. |
6 Done | Using the spatula, push the noodles to the side of the wok. |
7 Done | Add the garlic chives sliced and continue stir fry for another 10-15 seconds. |
8 Done | Remove from the heat and serve it immediately. |
