Monday, September 22, 2008

Char Kway Teow

I never thought of cooking myself a plate of Char Kway Teow. When I was in Malaysia, it was readily available in nearly every hawker center. So all I needed to do was drive out to any hawker stall and just order "1 char kway teow, no 'si ham', yes chilli" and within minutes I would be enjoying a hot yummy sizzling plate just like picture above.

But now here in is just not the same. I can get Char Kway teow but eating it in a restaurant is vastly different from a hawker stall. No hawker stall concept in US. Therefore, I thot I would settle for trying my own version at home.

The most important ingredient is getting the kway teow or called rice noodles. This is readily available in any Chinese grocery stores. However, it is semi frozen and not the fresh ones you get in Malaysia. Better than nothing and probably work as well.... beggars can't be choosers.

The Other ingredients -
1. Chinese sausage (lap cheong)
2. Bean sprouts (taugeh)
3. Egg
4. Spring onions
5. Garlic, soy sauce, salt, pepper and not forgetting some chilli paste
6. Prawns but since I don't have it in fridge, I opted for some roasted pork. :)
Simple Steps -
1. Stir fry the garlic, chinese sausage and roasted pork in some oil. Put in the rice noodles / kway teow and continue to stirfry. Add in seasoning of soy sauce (or some fish oil if preferred). salt and pepper.
2. Move the noodles to the side of wok and then crack on eggs in the middle of the wok. Mix the egg with the noodles.
3) Add in the bean sprouts and spring onions and continue to stir fry. Add more soy sauce for taste as needed. The key in frying a good char kway teow is the fire, therefore ensure the fire is big but you must be fast to control all the ingredients elements.
4) This is my first attempt in cooking up a char kway teow. With trying to cook and trying to take the photos of the cooking process....I must say the results is not too bad. Of course, it does not have the look of a hawker's stall char kway teow but importantly is that I brought a bit of the hawker stall aroma back into my kitchen. Voila! Ready to eat! Yum Yum!

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