Char Kway Teow (Teowchew Version) 潮式炒粿條 - "Malaysian Monday 10"

Being away from home I often have to gather all the ingredients just to satisfy my craving for a certain dish, how I wish there is a hawker center somewhere near me! Char Kway Teow (炒粿條, meaning fried rice noodles in Hokkien) can be found in every city and town across Malaysia and Singapore and this is just one of the many versions I have tried over the years. This version actually contains Hokkien noodles as well and it is slightly darker than the Penang version (which I will be making once I am able to find some fresh cockles). I have "learnt" all the different versions by standing in front of the blazing woks in different hawker centers and roadside stalls, observed then a few trials at home. This is best prepare in individual serving.

P.S I have been away from the computer for a few days for personal reasons but I have been cooking and will try to post in a regular fashion. I will come by to all your blogs and say hi as soon as I am able to do so. Happy cooking :)

recipe per serves
you'll need;
a handful of fresh thin rice noodles
a handful of Hokkien noodles
5 prawns, shelled
sliced fish cakes
fresh cockles (optional)
1 Chinese sausage, sliced
2/3 cup of bean sprouts
small bunch of Chinese chives, cut into 5 cm lengths
1 egg
1 tbs of chopped garlic
lard or oil
1 tbs of dark soy
1 tbs of caramel sauce
dash of fish sauce
chili sauce
salt and pepper to taste

have the ingredients ready.

Saute chopped garlic with lard or oil before adding the prawns, fish cake and Chinese sausage. Mix everything well and fry for a minute before pushing everything to one side of the wok.

Add a little more lard/oil and add in both types of noodles. Stir fry on high heat for 30 seconds before adding the seasonings and continue to cook for a minute.

Make a well in the middle of the wok and crack an egg in. Cover the egg with the noodles and leave it for a little while for the egg to set before mixing everything up.

Finally toss in the bean sprouts and  Chinese chives

Fry for a further 30 seconds on high and check for seasonings.

Serve immediately with some chili sauce or sambal.

Our new friends Nate and Annie from House Of Annie will be hosting the September event. They have set up a form for all submissions.