Here's a new and improved recipe for Char Kuay Teow (fried rice noodles), a popular street food in Malaysia. Try this version and let me know what you think :)Char Kuay Teow
Serves 1
Ingredients
2-3 tbsp lard (or substitute with vegetable oil)
4 prawns, peeled
6 thinly sliced fishcake
6 thinly sliced Lup Cheong (Chinese sausage)
1/2 tbsp finely chopped garlic
200g fresh rice noodles (separate the strands before cooking)
1 cup beansprouts
A handful garlic chives (cut into 2 inch lengths)
1 egg
Sauce (mix together in a bowl):
1 tbsp light soy sauce
1/2 tbsp Cheong Chan thick caramel (dark soy)
1 tbsp oyster sauce
1/2 tbsp kecap manis
1/2 tbsp sugar
1/4 tsp chicken stock powder
Dash of white pepper
1 tbsp water
Chilli paste:
1 cup dried red chillies, deseeded and soaked in warm water for 3-4 hours
1-2 fresh red chillies
2 shallots
3 cloves garlic
Sugar and salt to taste
Vegetable oil for frying
Method
Prepare chilli paste first. Drain the dried chillies that have been soaked, and roughly chop up. Place in a blender along with 4-5 tbsp water, and blend with the rest of the ingredients until very fine. Heat up about 4 tbsp vegetable oil in a wok and fry the chilli paste for 10-15 minutes until dry. Remove and set aside to cool.
To cook char kuay teow:
1. Take 1/2 tbsp of the chilli paste prepared earlier and mix with 1 tbsp water in a bowl. Set aside.
2. In a wok, heat up lard over high heat and fry the prawns, Chinese sausage and fishcake slices. When the prawns are almost cooked, add garlic and fry briefly.
3. Toss in the noodles and drizzle the sauce over it. Mix in with the noodles and stir-fry quickly, moving the spatula back and forth until noodles are well coated. Stir in the chilli paste from step 1 until mixed through.
5. Toss in the garlic chives and mix through quickly for 10 seconds. The noodles should be fairly moist, and if not, add a few drops of water (or extra lard if desired). Transfer to a plate immediately and serve hot.
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| Chilli paste |
