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How To make Char Kway Teow (Stir Fried Rice Noodles)
2 Chinese sausages (lop
-cheong) 1/4 lb Medium shrimp (36 to 40 per
-pound), shelled and -deveined 1 ts Salt
1/4 lb Cleaned squid, with
-tentacles (See Technique -Note) 1/4 lb Chinese barbecued pork
1/4 ts White pepper
1 1/2 tb Dark soy sauce
1 1/2 tb Light soy sauce
1 tb Oyster sauce
2 lb Fresh rice noodles, in
-5/8-inch-wide strips 4 tb Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (1/2 cup
-sliced) 6 Fresh red chiles, seeded
-and chopped 1 c Bean sprouts, tails removed
1 c Shredded Chinese cabbage
2 lg Eggs
4 Green onions, chopped
Fresh coriander sprigs, for -garnish Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table. Singapore hawkers will use whatever seafoods are available, including cockles and sliced fish cakes in addition to those suggested in this recipe. Feel free to experiment. 1. Steam the sausages for 10 minutes. Cut them in thin diagonal
slices. Toss the shrimp with 1/2 teaspoon of the salt. Let them stand for 10 minutes, rinse well with cold water, drain, and pat dry. Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into 1/4-inch-thick slices. Combine the white pepper, soy sauces, and oyster sauce in a bowl; set aside. 2. Just before cooking, put the noodles in a large bowl and pour
boiling water over them. Stir gently with chopsticks to separate the strands, drain, and shake off the excess water. 3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the
remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and cook over medium-high heat until the garlic is golden brown. Increase the heat to high and toss in the shrimp and squid; stirfry until the shrimp turn bright orange and the squid looks opaque white, about 2 minutes. Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and stir until the vegetables begin to wilt. Remove everything in the wok to a platter and set aside. 4. Add the remaining 2 tablespoons of oil to the wok; when hot,
toss in the well-drained noodles. Gently toss and flip the noodles to heat them through. Be careful not to break them; it is okay if they brown slightly. Push the noodles up the sides of the wok to make a well in the middle; pour in the soy sauce mixture, then toss the noodles gently to sauce them evenly. Make a well again and break the eggs into the middle. Without mixing them with the noodles, scramble the eggs lightly. When the eggs begin to set, add the green onions and return the seafood mixture. Gently toss together to reheat and mix. Serve hot, with a hot chill sauce for seasoning to taste. Garnish with coriander sprigs. NOTE: Both here and in Asia, fresh rice noodles are usually purchased rather than made at home. Look for them in Asian markets or Chinese take-out dim sum shops. This dish can be prepared with dried rice noodles; however, it is worth taking the time to seek out the fresh variety. Make certain that your wok is well seasoned or the fragile rice noodles will break apart and stick to the pan. Although I hesitate recommending that you cook with a non stick wok or skillet, they will work fine if you are more comfortable with them. TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from the heads, cutting across as close as possible to the eyes. Squeeze out and discard the hard, pea sized beak in the center of each cluster of tentacles. Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike "body" of the squid) in one hand and the head in the other and pull apart; the entrails will pull out attached to the head. Pull the transparent quill out of each mantle. Discard everything but the tentacles and mantles. Running a little water into each mantle to open it up, reach in with a finger and pull out any entrails remaining inside. (Working over a second colander to catch all the debris will make cleanup easier.) You can remove the spotted outer skin or leave it on (I prefer to remove it). Transfer the cleaned mantles to a cutting board, slice them crosswise to the desired size,and add them to the tentacles in the colander. Give everything another rinse and drain thoroughly. Makes 4 to 6 servings From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9.
Posted by Stephen Ceideburg
How To make Char Kway Teow (Stir Fried Rice Noodles)'s Videos
EASIEST Cantonese Beef Chow Fun Recipe - Stir Fried Rice Noodle 干炒牛河 Chinese Hor Fun Stir Fry
Depending on where you are residing, some of you may know this as Beef Chow Fun, Beef Hor Fun, Dry Beef Ho Fun or Stir Fried Beef Rice Noodles. This is a classic Cantonese dish comprising of rice noodles stir fried with marinated sliced beef and some other simple ingredients.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Beef Chow Fun 干炒牛河
Ingredients:
Serves 3
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Marinated beef
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220g chuck tender (sliced thinly against the grain)
2 tablespoons water
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1 teaspoon sugar
A few dashes of white pepper
1.5 tablespoon cornflour (cornstarch)
1 tablespoon cooking oil
Other ingredients
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500g fresh rice noodles (ho fun / hor fun / he fen)
70g beansprouts
1 red onion (sliced)
1 tablespoon oyster sauce
2 tablespoons light soy sauce (or fish sauce)
2 tablespoons premium dark soy sauce
40g chives
1 stalk of spring onion
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce
Light soy sauce
Premium dark soy sauce
Grounded white pepper
Cornflour/cornstarch
Rice bran oil (used as cooking oil)
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) or
Buy the exact set in Singapore:
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
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If you like this recipe, you might like these too:
Braised Beef Noodles 红烧牛肉面 (Multi-cooker / Pressure cooker Recipe)
Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉
Authentic Hong Kong Style Chow Mein Recipe 豉油皇炒面 Cantonese Soy Sauce Fried Noodles
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How to make Penang Char Koay Teow at home | stir fry rice noodle | Malaysia street food
Fast track to the segment you want to watch. Simply click on the timecodes below:
Timecodes:
1:28 Intro
3:22 Ingredients
12:23 preparation
14:31 cooking
My homestyle chicken rice,
Check out this fun and entertaining couple re-creating my recipe on their YouTube channel, iChang RM, posted on 26 March 2022
This is my home version of a famous Malaysia street food, in particular, most popular in Penang called Penang char koay teow, a simple stir fry rice noodle. Penang char koay teow has been around for more than a century and the uncle and aunty have been cooking from a young age and most of them are now between the forties and seventies. They would have learnt their skills from their father or mother, and before that their parent's parents. Like most food cooked by different people, the taste and flavour can vary no matter how similar the ingredients are used. There is always a family secret in making the sauces to stir fry the char koay teow, and the skills from years of making hundreds of plates a day. In my video, I will show you how I make my version at home. Not quite the same as eating at one of my favourite Penang char koay teow, cooked by the uncle and aunty in Penang, but good enough for a homecooked char koay teow.
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How To Make Fried Kway Teow
Char Kway Teow or Fried Flat Rice Noodle is another famous Malaysian hawker or street food. Similar to most Asian dishes, the secret to making a perfect plate of this noodle is to have all the ingredients at room temperature and fried quickly over some really big flames. Since most of us do not a high BTU stove top at home, just fry the noodles one serving at a time.
Stir-fry Flat Rice Noodles/Char Kway Teow
Ingredients
500 g Kway Teow/Flat Rice Noodle, loosen
200 g Bean Sprouts
4 - 5 Cloves Garlic, chopped
15 g Preserved Radish, chopped
15 g Chives, cut into 1-inch length
250 g Prawns, peeled
1 Piece Fried Fish Cake, sliced
4 Eggs
4 – 5 Tbsp Peanut Oil
Ground White pepper
Chili paste/Sriracha Chili Sauce to taste
Sauce
2 Tbsp Oyster Sauce
3 to 4 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce
Note: Cook in two batches.
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Simple homemade rice noodles ????
Full recipe here:
Char Kway Teow (Fried Rice Noodle) (炒粿條)
Char Kway Teow is a dish of flat rice noodles stir-fried with Chinese sausage, prawns, fish cake, bean sprouts and eggs. It is a national favourite in both Singapore and Malaysia. There are different versions of Char Kway Teow - the Singaporean version uses sweet soya sauce (kecap manis) whilst the Penang version is savoury and paler in colour. My recipe below is a combination of both types. Although the steps are simple, it is not an easy dish to get right. The tricks are to get the heat up high, a quick stir fry and use the right amount of sauce. Add some chives and crispy pork fat bits for a truly authentic taste. Click for the recipe.
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Stir Fried Noodles | stir fried rice noodles | stir fry | Char Kway Teow
Kway Teow Goreng | Fried Kway Teow | Stir-Fried Rice Noodles | Char kway teow | kuey Teow Goreng
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Fried kwey teow is a vert simple recipe. It’s so easy to make and it’s very delicious. Try my recipe and let me know your comments ????
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