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!

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