Tuesday, April 27, 2010

Char Kuey Teow

Normally when I want to make something new Joe is very supportive but when it came to me deciding to make Char Kuey Teow he asked me "WHY"?? I suppose for him there is nothing close than a hawker stall fried char kuey teow....BUT I thought I would still go ahead and tonight I did! No regrets, sure it wasn't hawker standards but it was still tasty and home made.

By the way Joe is eating out tonight!

Mince lots of garlic, clean some prawns and soak the prawns for 30 minutes in some cold water with 2 tablespoons of sugar. I also had some cockles, fish cake cut into slices, kucai cut into 1 inch pieces and beansprouts.

For the sauce mix together 5 tablespoons of soy sauce, 1 tablespoon of thick sauce and sugar, some white pepper powder, 1 teaspoon of fish sauce and salt.

1 packet of store bought kuey teow and some blended chili or store bought chili boh and 2 eggs.

In a very HOT wok, pour in some oil and when its pipping hot put in the minced garlic, followed by the prawns, stir a bit then add (chinese sausage if using) in my case I added the fish cake followed by the beansprouts and the kuey teow noodle. Quickly add the sauce mix and keep stirring well. Next push all the ingredients to the side of the wok, add more oil and break and egg or two, stir it well and combine with the noodles. Next add the cockles and chili boh (about 2 - 3 teaspoons). Stir on high heat and follow with the kucai. If it is lacking salt add more sauce or salt.

This is best eaten hot off the wok and with some sliced chili in soy sauce. Enjoy!


wsl said...

u r unbelievable! and.i'm stil waiting for ur invitation :)

Anonymous said...

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Sandra Phillips said...

What an excellent cook you are, is so very clear to me! Yummmm

milee said...

Thank you for visiting tagskie and Sandra!