Saturday, 27 August 2011

Char Kway Teow

It was Char kway teow supper last Thursday night, thanks to my husband who did the experimental cooking on this famous dish.  Though, the taste came on short of the “smokey” flavor that is found on the char kway teow usually sold at food hawkers and that my husband loves, I still find Frederick’s char kway teow delicious (despite one obviously missing ingredient – the mongo sprout)

Char kway teow, is my husband’s favorite noodle next to batil patong, he got hooked to it ever since we went to Bintan last April. It is also my sister Kristine’s favorite hawker noodle dish.

Let me share some historical background of Char kway teow :

From Wikipedia

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls especially in Penang, Malaysia.  

It is made from flat rice noodles of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan (shrimp paste), whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.


Kway Teow noodles - 500 g.

Clams- 250 g.

Prawns - 300 g.

Fish Cake - 3 rectangles

Chinese Sausage - 160 g (4 pcs)

Onion, diced - 2 medium bulbs

Garlic, chopped - 6 cloves

Sambal chilli paste - 1 tsp (as desired)

Vegetable oil for sautéing

Ground Pepper

Char Kway Toew Sauce:

Oyster sauce

Sweet Sauce

Kikoman Soysauce

Shrimp broth

Cooking Procedure:

1) Boil the shrimp until it changed in color.  Scoop it out and take out the heads and the shells. Set aside the shrimp broth

2) Slice the fish cake into thins 1 inch wide strips

3) Slice the Chinese Sausage diagonally

4) On a wok Sauté the garlic until it is fragrant then add the onions.  Stir until the onion becomes translucent then add the clams, shrimps, sliced fish cakes, sliced Chinese Sausage. Stir vigorously

5) Add a few spoons of the condiments for the sauce.  Stir vigorously

6) Add the kway teow noodles, some spoonful of the condiments and a small amount of the shrimp broth and mix vigorously.

7) Add more condiments specially the soy sauce when needed.

8) Mix the sambal chili then sprinkle with ground pepper

Serve with chopped leeks and drizzle with lemon juice.


1 comment:

  1. [...] is my first attempt to cook kway teow.  My husband Frederick tried it also once (see Char Kway Teow ) it was delicious though but he failed to get that special charred taste that is present in most [...]