Char Kway Teow
Singapore Char Kway Teow Recipe
Use high heat when stir-frying char kway teow. For halal and healthier choice, replace lard oil with olive or vegetable oil and omit the fried lard pieces. You may also add prawns and chye sim for a more sumptuous version.
- 1 tbsp lard oil (or olive/vegetable oil)
- 1 tsp minced garlic
- 1 tsp crispy fried lard cubes optional
- 200 grams kway teow (rice flat noodles)
- 30 grams yellow mee (yellow egg noodles) optional
- 1/2 tbsp sambal chilli (either this or this) to taste
- 1/2 lup cheong (Chinese preserved sausage) sliced thinly and diagonally
- 40 grams fish cake sliced thinly
- 80 grams bean sprouts
- 3 stalks Chinese chives (koo chye) cut to 5 cm (2 inch) length
- 2 heaped tbsp fresh cockle meat
- 2 tbsp cockle juice
- 1 egg lightly beaten
(A) Sauce (combine in a small bowl)
- 1 tbsp dark soy sauce to taste
- 1 1/2 tbsp kecap manis (sweet soy sauce) to taste
- 1/2 tsp fish sauce to taste
- Heat oil in wok. Stir fry garlic and crispy lard for a few seconds.
- Add kway teow, yellow mee, sambal chilli, lup cheong and fish cake. Pour (A) over the noodles and stir fry over high heat until the colour is even.
- Add bean sprouts and Chinese chives, stir fry briefly to mix everything, then pour beaten egg over the noodles. Stir fry until the egg is dry and evenly distributed.
- Add cockles and cockles juice, stir fry for a further 10 seconds and serve immediately.