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How To make Char Kway Teow (Stir Fried Rice Noodles)
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
How to make Penang Char Koay Teow at home | stir fry rice noodle | Malaysia street food
Fast track to the segment you want to watch. Simply click on the timecodes below:
Timecodes:
1:28 Intro
3:22 Ingredients
12:23 preparation
14:31 cooking
My homestyle chicken rice,
Check out this fun and entertaining couple re-creating my recipe on their YouTube channel, iChang RM, posted on 26 March 2022
This is my home version of a famous Malaysia street food, in particular, most popular in Penang called Penang char koay teow, a simple stir fry rice noodle. Penang char koay teow has been around for more than a century and the uncle and aunty have been cooking from a young age and most of them are now between the forties and seventies. They would have learnt their skills from their father or mother, and before that their parent's parents. Like most food cooked by different people, the taste and flavour can vary no matter how similar the ingredients are used. There is always a family secret in making the sauces to stir fry the char koay teow, and the skills from years of making hundreds of plates a day. In my video, I will show you how I make my version at home. Not quite the same as eating at one of my favourite Penang char koay teow, cooked by the uncle and aunty in Penang, but good enough for a homecooked char koay teow.
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Char Kway Teow Recipe | Penang Char Kway Teow | Stir-fried Rice Noodles
Char Kway Teow Recipe | Penang Char Kway Teow | Stir-fried Rice Noodles|
Who doesn’t like a good and super tasty Char Kway Teow with a smooth smoky noodles, with lots of prawns,fish cake, bean sprouts, and chives?
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
How To Make Fried Kway Teow
Char Kway Teow or Fried Flat Rice Noodle is another famous Malaysian hawker or street food. Similar to most Asian dishes, the secret to making a perfect plate of this noodle is to have all the ingredients at room temperature and fried quickly over some really big flames. Since most of us do not a high BTU stove top at home, just fry the noodles one serving at a time.
Stir-fry Flat Rice Noodles/Char Kway Teow
Ingredients
500 g Kway Teow/Flat Rice Noodle, loosen
200 g Bean Sprouts
4 - 5 Cloves Garlic, chopped
15 g Preserved Radish, chopped
15 g Chives, cut into 1-inch length
250 g Prawns, peeled
1 Piece Fried Fish Cake, sliced
4 Eggs
4 – 5 Tbsp Peanut Oil
Ground White pepper
Chili paste/Sriracha Chili Sauce to taste
Sauce
2 Tbsp Oyster Sauce
3 to 4 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce
Note: Cook in two batches.
For Full Recipe please visit my blog: or at
Singapore Char Kway Teow w/ Fresh Cockles Recipe 新加坡鲜蛤炒粿条
Char Kway Teow means stir fried flat rice noodles in Hokkien or Teochew. In Chinese, it's known as 炒粿條. Char kway teow is a popular dish in Southeast Asia, particularly in Singapore, Malaysia, Brunei and Indonesia. However, the way Char Kway Teow is cooked in each country varies from one another. Singapore's version of char kway teow is sweet and we love to add fresh cockles to the equation. It's important not to overcook the cockles otherwise they will be too chewy.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N' Pans
Ingredients:
Serves one hungry man or two ladies
100g yellow noodles
120g flat rice noodles
2 eggs
a handful of choy sum or chai sim - quantity per your desire
a few slices of fish cake - quantity per your desire
some chinese sausage - quantity per your desire
fresh cockles - quantity per your desire
1 tablespoon of sambal chilli paste (optional)
2 cloves of chopped garlic
1 tablespoon of fish sauce
2 tablespoons of black sweet sauce
some pork lard oil (optional)
some pork lard (optional)
a few dashes of pepper
1/2 cup of water
Char Kway Teow - Dude's FAVOURITE MALAYSIAN STREET FOOD
This fried rice noodle is an iconic Malaysian Street Food dish that brings together simple but amazing flavours and textures.
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