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
Char Kway Teow - Simple and Tasty Stir Fried Noodles [Time to Eat]
This char kway teow recipe is a stir fried rice noodle with extra goodies! We combine a number of tasty items such as beef, fishballs and egg, and we stir fry it with silky smooth fresh rice noodle. The result is a savoury stir fry noodle that you can easily finish off several bowls. If you are craving some stir fried noodles, give this char kway teow recipe a try!
Key tip 1: Make sure to use fresh rice noodle. It's basically impossible to properly stir fry from dried noodles.
Key tip 2: Make sure not to over cook your bean sprouts otherwise you'll end up with a watery mess.
Ingredients Used Today:
1 pack fresh flat rice noodle
250g flank steak
5-6 fried fish balls
2 eggs
1 knob of ginger
2-3 green onion
Half a clove of garlic
Kecap manis (sweet soy) or substitute sugar
Oyster sauce
Dark soy sauce
Marinade:
1/2 tsp of sugar
2 tbsp of soy sauce
1 tbsp cooking wine
1 1/2 tsp corn starch
1 tbsp oil
Sambal or any other chili oil or powder to serve on the side.
#charkwayteow #炒粿條 #timetoeat
Penang Char Kway Teow Recipe - 炒粿条
Ingredients below ⬇️ If you miss Malaysia as much as we do, this spicy, fiery wok-hei-filled Penang Char Kway Teow recipe is a must make! One bite of this will have you dreaming you're back in Penang.
Whether you spell it as char kuey teow or char kway teow, this fried rice noodle recipe has umami, spice and tanginess. Worth every calorie.
⬇️ Ingredients here ⬇️
440g Thin guo tiao (flat rice noodles)
100g Bean Sprout (weight)
10g Scallions (cut into 1 inch length)
1 tbsp Minced garlic
1 pc Chinese sausage (sliced thinly)
10 pcs Prawns (deveined and deshelled)
50g Fresh cockles
2 Eggs (beaten)
2 tbsp Pork lard (optional)
2 tbps Pork crackers (optional)
4 Banana leaves
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Timestamps:
0:00 Penang Char Kway Teow
0:24 Prepare sauce mixture
1:06 Stir fry Penang Char Kway Teow
Easy Char Kway Teow Recipe!
In today's episode of Wok Wednesday, Jeremy makes one of his favourite Malaysian street food dishes: Char Kway Teow!
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???????? Penang Char Kway Teow【槟城炒粿条】• Dark Stir Fried Noodle
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Char kway teow, literally stir-fried ricecake strips, is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia.
It is made from flat rice noodles or kway teow of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients.
Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles.
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If you see any factual food errors in my video, please feel free to let me know in the comments below.
This is a channel where I film things I find interesting. This is definitely not a cooking channel though my videos capture mainly on food making processing, so please do not ask me for the food recipe. While I am allowed to film, I am not given the recipe for the food.
CHAR KWAY TEOW (Malaysian Chinese Style) #SHORTS
Authentic Malaysian Chinese cooking
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How to make Char Kway Teow (stir-fried ricecake strips)
one of my favorite noodle dishes, a Malaysian char kway teow. Flat rice noodles stir fried with garlic, pork lardons, cockles, prawns and chives - delish! This video recipe comes from the Malaysian Kitchen food truck, which I have been cooking away in, around England.
Full printable recipe here -
You can find all my recipes on my blog
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About Me:
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
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This video was edited by Matthew Hoare