Monday, November 29, 2010

Char Kway Teow With Cockles 鮮蚶炒粿條 - "Malaysian Monday 19"

I love the weekends as I am able to take a break from my diet and cook whatever I feel like eating. It is a bit strange cooking Asian dishes after preparing all the carbless meals that have very few ingredients involved. This is quite similar to the Teochew version I posted a while back except there are cockles and and lard being used for the cooking. This is also the most widely available version in both Malaysia and Singapore. I made this once for my Muslim friends replacing the lard and Chinese sausage with chicken fat and halal chicken sausage respectively and the result was an equally delicious one. I did a round trip to Victoria Street on my bike for the ingredients so I was able to eat this very naughty dish without any guilt :)
P.S The 5th round up of Muhibbah Malaysian Monday is up next week so please send all you entries to my friend Shaz at before that.

serves 2
you'll need;
500 g of fresh flat rice noodles
1 Chinese sausage, sliced, fried briefly and drained
6 prawns, peeled with tails intact and deveined 
20 cockles (鮮蚶), scalded and flesh picked
1 small bunch of Chinese chives (韭菜), cut into lengths to match the bean sprouts
1 large handful of bean sprouts
pork lard for cooking
pork scratchings (by product of lard making) (豬油楂)
3 tbs of chicken stock or water
3 tbs of dark soy
2 tbs of dark sweet soy
dash of fish sauce
1 tbs of sambal belacan (recipe below)
white pepper to taste

sambal belacan;
3 red chilies
3 to 5 bird chilies
1 tbs of toasted belacan* (shrimp paste)
1 tsp of salt
2 tsp of sugar
juice of one lime
Blend everything in a blender and check for seasonings.
*to toast the shrimp paste - wrap shrimp paste in foil and place in a pre-heated oven for 10 minutes

I prepared some pork lard  just for the dish. Pork fat is available at any Asian butcher (200 g is will yield one cup)

Pick the flesh off the cockles - scald the cockles with hot water and they can be opened very easily after that.

Deveined prawns, picked cockles and lightly fried Chinese sausage.

Chinese chives and bean sprouts.

Place 1.5 tbs of lard in a hot wok and fry the noodles and bean sprouts for 30 seconds. Add stock and dark soy and cook for another 30 seconds. Push the noodles to one side of the wok; add 1/2 tbs of lard and scramble the eggs, mix well with the noodles and fry for another 30 seconds.

Next add prawns and Chinese sausage follow by sambal belacan, mix well and fry til the prawns are half cooked.

Add chives and the rest of the seasonings and continue to stir til the chives are wilted, add cockles and mix well. Check for seasonings.

Scatter some pork scratchings over  and serve immediately with extra sambal belacan on the side. I must say I am very happy with the result so give it a try too!

My friend Shaz from Test With A Skewer is hosting the November event, please send all entries to . To find out more please click HERE.


  1. Where did you get the cockles from? I was always under the impression that they were really hard to obtain in Melbourne!! :o

  2. Tummy! This is not fair!!! How could U make me drool nonstop today? Hehehe...

    CKT, looks terribly yummy lorrrr. I simply loved them minus the pork. We don't eat pork, that's y. ;)

    Am seriously craving for CKT now..:(

  3. Wow wow wow! This looks so good! It must taste extra delicious with the lard lol

  4. I am glad you are taking a break from your diet to give us this wicked CKT :) I need some now!

  5. Very very appetizing. Bookmarked and will try it out. :))

  6. now that looks like the best char kway teow i've ever seen and you even have the cockles which you don't get in any sydney malaysian restaurant :-)

  7. wah your char kway teow looks great! I like mine with extra hum. the pork lard is essential, I tried stir frying with olive oil once and the taste is just not there ;)

  8. you made me salivate! wow, can you Fedex me a plate of this, sound so yummy...

  9. Harriet from carltonNovember 29, 2010 at 8:09 PM

    This noodle dish looks and sounds fabulous! I have never seen such cockles before.

  10. Gosh, can smell the lard from here! Are cockles readily available at Vic market?

  11. Celeste @ Berrytravels,
    I got them at a fish shop on Victoria Street, Richmond. I have been seeing them quite often these days but rather pricey @ $8/kg.

    ♥LOVE2COOK♥ ,
    Haha sorry about that :) Try it with chicken sausage and chicken fat.

    Thank you! The lard makes it sooooo much tastier :)

    Amanda ,
    Gracias x

    KL girl in MELB ,
    Thank you! This makes dieting a lot more fun :p try making some soon!

    Belly Good Cooking,
    Thank you very much! :)

    Simon Food Favourites,
    Thank you very much! My effort has not been wasted :)

    noobcook ,
    Thank you! hum is very expensive here :( lard is a must haha

    Sonia (Nasi Lemak Lover),
    Thank you very on the way!

    Harriet from carlton,
    Thank you! I have only seen them at Asian fish shops.

    Thank you very much! :) I haven't seen them at Vic market but Asian fish shops on Victoria Street in Richmond have been selling them.

    Thank you very much! :)

  12. semalam saya da pegang kue teow nk bli tp saya terletak balik. bila tgk kue teow tummy nih terasa ruginyaaaa kenapalah saya letak balik! sob sob.....

  13. eh ade pork er? hikhikhik... sori sori... :D

  14. Oh this is killing me! I love to have extra chu yau zha in mine please hehe


  15. You are hardcore! Your own fried crispy lard? Fabulous!

  16. this looks just like the ones from the stall..and not only this one, i remember your curry laksa looks very delicious too. No doubt at all that this tastes really delicious with that pork lad and the 'chu yau char'

  17. Where did you find the cockles my friend???? I didn't know we could get them in Oz? I've been missing out on them for YEARS!! The CKT looks very awesome.

  18. Mmm...this looks perfect and I love the crispy pork lard!

  19. Wow this is one of my favoured hawker food! You cook it so perfectly!

  20. wow looks amazing and he he the bike balanced it out

  21. Il n'y a que de bonnes choses dans ce plat.
    J'aime beaucoup cette recette.
    Bonne semaine et à bientôt.
    See soon.

  22. une belle assiette bien savoureuse j'aime bien
    bonne soirée

  23. Just curious, you have one of the steps "Add stock and dark soy and cook for another 30 minutes. ".....Pardon me, is that 30mins and not maybe 30secs?

    Otherwise I can't wait to try this absolutely "shiok" dish myself!

  24. oh YUM! Where do you get the cockles from?

  25. I love everything about it especially the pork fat!

  26. That's a perfect Sunday dish :-) Loved the first click :-)

  27. hana,
    Eh eh sorry ye, tak halal ni. Gantikan pork sama ayam aje ;)

    Thank you! Not a problem!

    Su-Lin ,
    I thought I should do it the right way :) Still have some leftover for a mean KL Hokkien noodles!

    lena ,
    Thank you very much! I hope you will give both dishes a try!

    shaz ,
    Thank you! The Asian fish shops have been stocking them for a while now, bit pricey but worth it :) Thank you!

    Thank you very much! Me too!

    Thank you very much!

    Thank you! Hehe very important :)

    Nadji said...
    Merci beaucoup! Je voudrais vous pouvez y goûter! :)

    Fimère ,
    Mercie beaucoup! bisous

    SL ,
    That was a typing mistake, thanks for pointing it out :)

    Please try it and let me know!

    penny ,
    Thank you! Asian fish shop on Victoria Street.

    Bo ,
    Thank you! Me too! :)

    Thank you very much! It is perfect for Sunday indeed!

  28. I agree with everyone here...this looks truly fabulous! Love the naughty part!

  29. Looking good! If I want to make this, I will substitute with chicken oil :D Everything with shrimp paste tastes better. *that is my opinion*

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