• 150 gram flat rice noodles
  • 2 teaspoon sambal badjak
  • 1 red chili
  • 150 gram shrimps peeled
  • 100 gram squid thin sliced
  • 2 tbsp dried salted shrimps
  • 1 teaspoon belakan
  • 1 tablet shrimp stock crumbled
  • 1 red onion chopped
  • 3 strains of guichai leafs
  • 4 stans of chan choi chopped roughly
  • 3 cloves of garlic chopped
  • 1 cup of beansprouts
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sweet ketjap manis
  • 1 tbs oyster sauce
  • 1 tbsp fish sauce
  • 2 whole eggs

Char Kway Teow

This hawker food is amazingly delicious, the flavours are in perfect harmony …it is difficult not to overeat ! This dish is like all other Malaysian dishes evolved in Singapore, Hong Kong with different ingredients. In penang Char Kway Teow they use thin slices of fish cake and cockles. Since i did not have both i use extra shrimp and squid. But please if you have the ingredients pls use them. You could also use fish balls or any other seafood,it is up to  your imagination.

Char Kway Teow is basically a wide rice noodle wok fried with seafood and vegetables. It is easy to make and most people love this dish. This is why it is so popular.

Preparation: Cooking the rice noodles

You could use boiled water and soak the noodles al dente. After 1 minute stir to separate the noodles. Then drain and leave in cold water. I use another cooking technique, I boil water and then cook the rice noodles for 6 min ready into a pan. After 1 minute stir to separate the noodles. Drain and leave in cold water when cold drain again and add some peanut oil so the rice noodles will not stick to each other.

Preparation Cooking the ingredients

Mix the soy sauces and fish sauce in a bowl, Heat the wok add peanut oil when smoking add the garlic, red onion, chili, belacan, sambal and stir, Then add shrimps and squid. Stir fry for a few seconds and then add the rest of the vegetables. Add eggs and before stirring for a few seconds. Then add noodles and stir for a while. Add sauces and keep on stirring and hustle to noodles with the rest

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