2 Chinese sausages (lop
-cheong) 1/4 lb Medium shrimp (36 to 40 per
-pound), shelled and -deveined 1 ts Salt
1/4 lb Cleaned squid, with
-tentacles (See Technique -Note) 1/4 lb Chinese barbecued pork
1/4 ts White pepper
1 1/2 tb Dark soy sauce
1 1/2 tb Light soy sauce
1 tb Oyster sauce
2 lb Fresh rice noodles, in
-5/8-inch-wide strips 4 tb Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (1/2 cup
-sliced) 6 Fresh red chiles, seeded
-and chopped 1 c Bean sprouts, tails removed
1 c Shredded Chinese cabbage
2 lg Eggs
4 Green onions, chopped
Fresh coriander sprigs, for -garnish Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table. Singapore hawkers will use whatever seafoods are available, including cockles and sliced fish cakes in addition to those suggested in this recipe. Feel free to experiment. 1. Steam the sausages for 10 minutes. Cut them in thin diagonal
slices. Toss the shrimp with 1/2 teaspoon of the salt. Let them stand for 10 minutes, rinse well with cold water, drain, and pat dry. Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into 1/4-inch-thick slices. Combine the white pepper, soy sauces, and oyster sauce in a bowl; set aside. 2. Just before cooking, put the noodles in a large bowl and pour
boiling water over them. Stir gently with chopsticks to separate the strands, drain, and shake off the excess water. 3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the
remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and cook over medium-high heat until the garlic is golden brown. Increase the heat to high and toss in the shrimp and squid; stirfry until the shrimp turn bright orange and the squid looks opaque white, about 2 minutes. Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and stir until the vegetables begin to wilt. Remove everything in the wok to a platter and set aside. 4. Add the remaining 2 tablespoons of oil to the wok; when hot,
toss in the well-drained noodles. Gently toss and flip the noodles to heat them through. Be careful not to break them; it is okay if they brown slightly. Push the noodles up the sides of the wok to make a well in the middle; pour in the soy sauce mixture, then toss the noodles gently to sauce them evenly. Make a well again and break the eggs into the middle. Without mixing them with the noodles, scramble the eggs lightly. When the eggs begin to set, add the green onions and return the seafood mixture. Gently toss together to reheat and mix. Serve hot, with a hot chill sauce for seasoning to taste. Garnish with coriander sprigs. NOTE: Both here and in Asia, fresh rice noodles are usually purchased rather than made at home. Look for them in Asian markets or Chinese take-out dim sum shops. This dish can be prepared with dried rice noodles; however, it is worth taking the time to seek out the fresh variety. Make certain that your wok is well seasoned or the fragile rice noodles will break apart and stick to the pan. Although I hesitate recommending that you cook with a non stick wok or skillet, they will work fine if you are more comfortable with them. TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from the heads, cutting across as close as possible to the eyes. Squeeze out and discard the hard, pea sized beak in the center of each cluster of tentacles. Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike "body" of the squid) in one hand and the head in the other and pull apart; the entrails will pull out attached to the head. Pull the transparent quill out of each mantle. Discard everything but the tentacles and mantles. Running a little water into each mantle to open it up, reach in with a finger and pull out any entrails remaining inside. (Working over a second colander to catch all the debris will make cleanup easier.) You can remove the spotted outer skin or leave it on (I prefer to remove it). Transfer the cleaned mantles to a cutting board, slice them crosswise to the desired size,and add them to the tentacles in the colander. Give everything another rinse and drain thoroughly. Makes 4 to 6 servings From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9.
Posted by Stephen Ceideburg
How To make Char Kway Teow (Stir Fried Rice Noodles)'s Videos
Kway Teow Goreng | Stir-Fried Rice Noodles | Char Kway Teow
Char Kway Teow, a favourite hawker food that can easily be cooked from home too!
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Char Kway Teow - Stir Fried Flat Rice Noodles Street Food 炒粿条
What is Char Kway Teow / Char Koay Tiao / 炒粿条 ?
Char Kway Teow, which translate to Stir Fried Flat Rice Noodles, is a street food commonly found in Southeast Asia. Every country has their own rendition of this dish and the one featured in this video is from Penang, Malaysia. Compared to other regions, Malaysia’s Char Kway Teow is savoury and sweet due to the dark soy sauce and sweet sauce that are added. To make it spicy, sambal, chili sauce or chopped chili are added to the dish. The main ingredients consists of yellow noodles, flat rice noodles, eggs, beansprout, garlic, fish cakes, and lup cheong (Chinese Sausage). Sometimes, prawns and clams are added too. The fried noodle dish is stir fried over a Chinese Wok with high heat, which gives it a complex charred aroma.
Do give char kway teow, a popular street food in Malaysia a try if you have the chance!
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Malaysian Stir-Fried Rice Noodles | Char Kway Teow | Kuey Teow Goreng | 炒粿条 [Nyonya Cooking]
Penang Char Kuey Teow was numerously requested. Here is a simple Char Kuey Teow recipe with tips to make a perfect plate of Char Kuey Teow with the taste of slightly charred noodles.
In almost every video, I get requests asking me to whip up “Char Kuey Teow”. Secretly, I have been attempting this dish quite a few times. I was asking myself how difficult could it be when it is all about stir-frying some rice noodles with a few other ingredients. That was exactly where I was wrong as I found out it could be quite tricky.
Let’s just say that the pronunciation of Char Kuey Teow is already a little tricky for non-Cantonese speakers. Just click the video above if you want to hear how it is pronounced exactly.
Preparing a plate of Char Kuey Teow just like in Malaysia not only requires the right ingredients but also the correct techniques. I found that it is better prepared in small amount: 1 plate at a time, unless you have a big wok to work with or you are a true professional. The noodles would turn soggy if too much sauce is poured all at once.
To fry Char Kuey Teow, the noodles have to be cooked at high heat. That is why you need to be fast at stirring the noodles or else they might be burnt. A slightly charred taste is all we need for these noodles to have the smoky taste and flavour for which they are famous for.
You may add chopped preserved vegetables, blood cockles or even fry the noodles using pork lard. You can enjoy it with some raw sambal belacan and a bit of lime or calamansi juice. Whichever way you like it, a plate of Char Kuey Teow brings the taste of home to every Malaysian.
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Char Kway Teow (Fried Rice Noodle) (炒粿條)
Char Kway Teow is a dish of flat rice noodles stir-fried with Chinese sausage, prawns, fish cake, bean sprouts and eggs. It is a national favourite in both Singapore and Malaysia. There are different versions of Char Kway Teow - the Singaporean version uses sweet soya sauce (kecap manis) whilst the Penang version is savoury and paler in colour. My recipe below is a combination of both types. Although the steps are simple, it is not an easy dish to get right. The tricks are to get the heat up high, a quick stir fry and use the right amount of sauce. Add some chives and crispy pork fat bits for a truly authentic taste. Click for the recipe.
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Big Wok! Stir Fried Rice Noodle (Char Kway Teow) - Malaysian Street Food
One of Penang's famous Malaysian street foods you should try, Char Kway Teow or Stir Fried Rice Noodles. This is just one of the many we saw as we explored the island. Friendly guy and it tasted great! You can find him on Chulia Street in Georgetown.
ℹ️ Information
Name: Char Kway Teow
Location: Penang, Malaysia
Address:
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Penang Char Kway Teow Recipe - 炒粿条
Ingredients below ⬇️ If you miss Malaysia as much as we do, this spicy, fiery wok-hei-filled Penang Char Kway Teow recipe is a must make! One bite of this will have you dreaming you're back in Penang.
Whether you spell it as char kuey teow or char kway teow, this fried rice noodle recipe has umami, spice and tanginess. Worth every calorie.
⬇️ Ingredients here ⬇️
440g Thin guo tiao (flat rice noodles)
100g Bean Sprout (weight)
10g Scallions (cut into 1 inch length)
1 tbsp Minced garlic
1 pc Chinese sausage (sliced thinly)
10 pcs Prawns (deveined and deshelled)
50g Fresh cockles
2 Eggs (beaten)
2 tbsp Pork lard (optional)
2 tbps Pork crackers (optional)
4 Banana leaves
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Full recipe:
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Timestamps:
0:00 Penang Char Kway Teow
0:24 Prepare sauce mixture
1:06 Stir fry Penang Char Kway Teow