How to make Char Kway Teow
Char Kway Teow

How to make Char Kway Teow

Char Kway Teow is our another traditional recipe right from the streets of Malaysia. A difficult recipe to follow, a bit of an art but skillfully perfected by the Malaysian Hawkers. We have taken the liberty to try and master an easy recipe of Char Kway Teow for you.

Level: Easy

Time: 20 mins

Yield: 3

Char Kway Teow Recipe:

Ingredients

1 tablespoon olive/vegetable oil

1 teaspoon minced garlic

200 grams kway teow (wide rice noodle)

1/2 tablespoon sambal chilli

1/2 lup cheong sausage/ Chinese sausage, sliced thinly

40 grams fried fish cake, sliced thinly

10 small prawns/shrimp

80 grams bean sprouts

3 stalks Chinese chives (koo chye) cut to 5 cm (2 inch) length

2 heaped tbsp fresh cockle meat

2 tbsp cockle juice

1 egg

Sauce

1 tbsp dark soy sauce to taste

1 1/2 tbsp kecap manis (sweet soy sauce) to taste

1/2 tsp fish sauce to taste

Directions

Char Kway Teow
Char Kway Teow

DIRECTIONS 

  • Mix all ingredients of sauce in a bowl.
  • Heat water in a large bowl and add the whole packet of noodles to it.
  • After cooking the noodles, carefully measure out 500g/1 lb noodles into a heatproof bowl. Separate noodles stuck together.
  • Heat 1 tablespoon vegetable oil in a large non-stick skillet over high heat.
  • Add shrimp and cook for 1 1/2 minutes until just cooked through, then remove into a bowl
  • Add 1 tablespoon vegetable oil then add egg and cook, to make a thick omelette. Once set, chop it up roughly using a wooden spoon. Then remove it in a bowl.
  • Add Chinese sausage and fish cake, and cook for 1 minute until sausage is caramelised, then add to bowl.
  • Add bean sprouts and Chinese chives, stir fry briefly to mix everything, wait for beans to wilt and then remove in a bowl.
  • Add lard, add garlic then immediately add noodles. Fold gently 4 times using a spatula to disperse the oil through noodles.
  • Tip all the other ingredients back and fold gently twice, then pour all the sauce over.
  • Gently toss 5-6 times till the sauce mixes, pausing in between to allow the noodles to have a chance to caramelise on the edges a bit.
  • Remove from stove and serve immediately.

Cook more such delicious recipes coming right out of the kitchen of our expert chefs or Order at Urban Tummy.

To explore more cuisines, try out our new Fried Hokkien Mee – a stir-fried dish with shrimp, squid, scrambled eggs, slices of pork belly and braised in umami-rich prawn stock.

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