Recipe Cuisine: Malaysian
Theme: One Bowl Wonder
Char Kuey Teow
By: Jessie Leong
Ingredients
- 400 gms fresh flat rice noodles
- 10 prawns, remove head & peeled shell off with tails on.
- 100 gms of fish cake or fish balls ( sliced )
- 1 chinese sausage/ lup cheong sliced thinly
- 30 gms of chives cut 1 inch length
- 80 gms of bean sprouts
- 1 egg
- 3 cloves chopped garlic
- 3 tablesp cooking oil and 1 tsp cooking oil
- Sauce - 2 tsp dark soy sauce, 1 tsp light soy sauce, 3 tsp sweet dark soy sauce & 1 tsp oyster sauce.
- Chiu Chow chilli oil, Chilli sauce and 1 finger lime
Product used in recipe
- ABC - SWEET SOY SAUCE
Method
- Prepare rice noodle -separate the rice noodles into single layer by peeling it.
- Heat up 2 tablesp cooking oil in a wok or deep frying pan. Add chopped garlic & fry till fragrant. Add prawns & fry for 1 min till almost cook. Add the fish cake & chinese sausage. & stir fry it for 20 secs. Scoop it onto a dish & set it aside.
- Turn heat on high, heat up wok, add 1 tablesp of oil, when slightly smoky add the rice noodles & fry for 1 minute. Then add the light & dark sauce, the oyster sauce and sweet soy sauce to the rice noodles. Toss & mix well, Push noodles to the side of wok, add 1 tsp oil, crack 1 egg onto the oil, cook for 20 secs, then mix it into the noodles.
- Add the prawns, fish cake, chinese sausage, chives & beans sprouts to the noodles. Toss & fry for 2 mins. Transfer it onto a serving plate. Serve with Chiu Chow chilli oil and chilli sauce with a squeeze of finger lime juice. Enjoy!
- Char Kuey Teow is a popular Malaysian street food. The high heat cooking produces the signature "wok hei" ( heat of the wok ) & smoky fragrance.
