Char Kway Teow
INGREDIENTS:
A
6 tablespoons water
1 teaspoon salt
½ teaspoon msg
Lard for frying
2 teaspoons pounded garlic
310g bean sprouts, washed and drained
310g flat rice noodles
2 tablespoons dark soya sauce
4 eggs
Chili sauce (see recipe)
1 pair of Chinese sausages, sliced thinly and fried
115 g cockles, shelled
55g chives, cut into 5cm lengths
1-2 tablespoons sweet thick black sauce ( Kechap Manis )
METHOD:
1. Mix A in a bowl
2. Heat large wok until it is smoking hot. Put in 4 tablespoons lard and fry garlic till light brown. Add bean sprouts and rice noodles. Sprinkle mixture of A and dark soya sauce and stir-fry for ½ minute.
3. Push rice noodle mixture to one side of the wok. Add 4 tablespoons lard and scramble eggs. 4. Stir in scrambled eggs and mix well with noodles.
5. Pour in chili sauce, according to taste.
6. Add sausages, and stir-fry for another minute, adding some lard to sides of wok.
7. Leave space in centre of noodles to put in cockles. Cover cockles with mixture, add chives and sweet thick black sauce. Toss for ½ minute and serve on a large serving place.
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CHILI SAUCE INGREDIENTS:
A
285 g liquidized chili
340 ml water
1 ½ tablespoons salt
1 tablespoon sugar
1 teaspoon msg
1 teaspoon pepper
1 tablespoon lard
1 tablespoon chopped garlic
¾ teaspoon shrimp paste, crumbled
METHOD:
1. Heat lard in small saucepan and fry garlic and shrimp paste until brown.
2. Add A and bring to boil.
3. Boil gently for further 5 minutes.
4. Cool and use as required.
