Char Keow Teow
I am not sure why I am still not very into Christmas mood. Not just yet. Probably I have to work on Christmas Eve and Boxing Day.. everything seem to be so slow to get ‘heated’ up.
But hey! I am back in [showing off my] cooking mood!!! 
So, I guess it’s not a bad thing after all, yeh?
Lemme do some Char Keow Teow (stir fry flat rice noodle) after a long long while. Note:Many many thanks go to my readers who emailed me, asking me why I’m not doing cooking post? They like my cooking. Wah lau! ben3 siao3 jie3 very deh touched and happy. I never thought my readers would actually think my cooking is nice. Hao3 gan3 dong4!;)
I bought some flat rice noodle from local oriental grocery. For 2 people portion, I use approximately 500g. This is actually a big amount for me and Kian, because at the end of the day, we still managed to pack 2 portions of left-over for lunch at work.
Ingredients: (clock wise)
1. bean sprouts (tao geh); This is a must must in Char Keow Teow
2. eggs,
3. Meat: chicken breast, cut into pieces. Other options: bbq pork, chinese sausage, etc etc
4. Additional ‘meat’: fishcake (fake seafood). I don’t fancy fake seafood at all, but my bf loves it. =.='’
Other ingredient: Sarawak White Pepper, dark sauce, light soya sauce and chicken stalk.
I am very particular with the brand used for dark sauce. Go for ‘Zhen1 Xiang2′ only if possible.
Before I get started, I prepared some sauce for stir fry:
1. 1 1/2 table spoon of dark sauce
2. 3 tablespoon of light soya sauce
3. a small pint of chicken stalk
4. 1/4 tablespoon salt
5. 5 tablespoon of hot water (to ease melthing for dark sauce)
Heat up the frying pan, and add some chopped garlic. I simply like garlic in this dish, so I used hell load of garlic.
Add the chicken pieces for stir fry and ‘fake seafood’ after the chicken pieces look slighly browinsh.
Add the sauce prepared. Maintain high heat.
Add the flat rice noodle in, give it a light stir-fry until they are pretty much evenly mixed. I said light stir-fry because the noodle itself is already cooked. You don’t want over cook or else you most likely will end up with soggy noodle. *.*
After that, add the whole lot of bean sprouts. *woohoo* My favorite part! And again, give it a light stir-fry. I personally like my bean sprouts retain its crispy-ness at the end of cooking.
Note: if stir fry is abit difficult at this stage, you can slightly lower the heat. But remember, don’t over stir fry.
Crack 2 eggs in the middle of noodle. Remember to use high heat at this stage.
The eggy-ness of the noodle is highly depend upon individual preference. If you like it very very eggy, then you may wish to stir the eggs before they were kinda cooked. If you prefer less eggy eggs, then break the eggs only when they kinda cooked.
This is the finished product:
Oh yeah, sprinkle some Sarawak White Pepper on top of the noodle and you are ready to rock and roll! Yay!
My (the only) food reviewer said it tasted yummie. I scored 8/10
I personally think I have to use slightly extra salt, as the dark sauce pretty dominating.
You have any char keow teow experience, don’t mind sharing?
wuah! i can’t cook such nice char kueh tiaw like u, u da man! (woman)
Tenkiu~!!!!
My only Char Kway Teow experiences are when I order them from the Kopitiams!!! “Extra egg, Auntie, ah?!”.. “No see hum, please!”.. And then I sit back and really enjoy the sizzling plate with a nice cup of Kopi Beng! Can I order from you too, Auntie? Yours look great! Especially the Hell of a lot garlic!
I *heart* see hum!!! I am so going to eat see hum when I go back. Oh! Don’t worry, I already get myself checked for hep. Haha
Oi, 徒弟 itu CKT cannot use non stick pan one..
AH? CANNOT ONE MEH? Ekekke.. I still show off like a king all the way
I will keep that in mind. I don’t have non non-stick pan thou. ermm.
Hey, your kueh tiaw cooking style is weird…
anyway still looks delicious….:)
Merry X’mas!
Thanks! Meer X’mas to you too!
Merrrrry Xmas!
Thank you!! Merry Xmas to you too!! (if you watch Futurama…u know how does it sound eh?) Haha
Char Koay Teow!! I miss so much~
I like my mama’s Char Koay Teow… very nice!
That’s brilliant~!!! Hehe…aint you taking sometimes home for holiday?
Wah banyak sedah lah. I love Char Koay Teow with kerang. Have you found kerang here in Perth?
I don’t know where to get the kerang..but I am sure they have some here.
I will let you know where…. have you tried oriental store b4?
Sedap not sedah. Sorry lah. Lama tak balik Malaysia. BM also gone….
Heheh..is ok. Happen to me as well. *shy*
Actually your char kueh tiaw looks ok liao wat
but if u think it’s too dark the look of it.
Then maybe next time u can stir fried the ingredients then put it aside first then fried your kueh tiaw add the soy sauce. After that baru put in the ingredient. Well that’s what i normally do cos i wan ppl to notice the ingredient and most of all the bean sprouts have to be add last to remain crunchy! fair and lovely hehe keep it up~
oh yeah hor! I can actually do that…thanks for the tips. thanks again. I will try something else next time. Ekekek. but if thats your case, do you need to pre-cook your ingredient 1st or not leh?
oh of cos cook it first
but just that don’t put in the kueh tiaw together with it. I put it after i add in the soy sauce for the kueh tiaw. Cos scare later the ingredient no matter wat u put all looks dark dark only.
i see..it makes sense now. *no more stars on the head*
hi all.