CHAR KWAY TEOW

By That Bloody Botak

CHAR KWAY TEOW




This is another of my favourites! So simple to make and yet a satisfying meal, anytime of the day. Some might say that it lacks wok hei when done at home, but keeping the stove on high heat and not stirring it too much gives it a little wok hei. Can't compare with those high pressure gas stoves hawkers use, but it's almost there. I love this spicy, so I use lots of chilli padi in this, but u can omit if u can't take the heat.........

Ingredients


1 portion of kway teow

1 teaspoon of the following sauces
 
Light soy sauce

Oyster sauce

Dark soy sauce

Fish sauce

Some fishcake slices

Some Chinese sausage slices

Some prawns

Pork oil

Crispy pork lard

1 tablespoon minced garlic

5 chilli padi, minced

2 eggs

Bean sprouts

Chives


Method

Soak the kway teow to separate them


Mix all the sauces in the kway teow



In a hot pan, sauteed the garlic, chilli padi and Chinese sausage till aromatic



Add the fishcake and prawns 


 

When the prawns are half cooked, add the kway teow. Keep the wok on high heat and do not stir too much. This is how u get some semblance of wok hei into the dish. I prefer to flip it in the wok. That way the kway won't break up



Add the beaten eggs in the wok


When the eggs are half cooked, stir it into the kway teow



Now add the crispy pork fat, bean sprouts and chives, flip it a couple of times and it's ready to plate



Now, there u have it! A nice, hot plate of char kuay teow! A good way to start the morning! Easy to make and tasty too! Try it!

Enjoy, and stay safe everyone!




These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beate...
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry t...
Read more