Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Char Kway Teow

(Chinese Hawker Style Fried Fresh Rice-Flour Noodles)
This is a recipe I obtained while watching a "Hawker" near my mother-in-law's house in the suburbs of Johore Bahru, Malaysia. This recipe uses no prawns, chives or sugar as is commonly used by many other "Hawkers", however it is quite traditional in other respects, particularly using cockles and lard to cook in. You can substitute prawns for cockles and add some Chinese chives if you want vegetables or more colour. Vegetable oil can be substituted for lard.

1 hand-full each of Fresh Kway Teow (Rice Noodles) & Fresh Yellow Mee Noodles (optional) - can be mixed with rice noodles.
1 Tbs. Fresh Garlic, finely chopped or mashed
1 hand full of Bean Sprouts (tailed and washed)
½ Tbs. Oyster Sauce
½ Tbs. Light Soy Sauce
½ Tbs. Ketcap Pekat (Thick Dark Soy Sauce)
1 Tsp. Chilli Paste (Sambal Oelek or similar)
Thinly sliced pieces of Fish Cake, Lap Cheong (Chinese Sausage) and Cockles (or Prawns)
1 Egg

Let's Cook:
1. Heat Oil or Lard.

2. Add Garlic.

3. Add Noodles and sauté.

4. Add Bean Sprouts.

5. Add Oyster Sauce, Light Soy Sauce, Ketcap Pekat and Chilli Paste.

6. Push Mixture to the side of wok.

7. Add Cockles, Sliced Fish Cake and Lap Cheong.

8. Add Egg and beat into mixture of meat.

9. Mix and serve.