CHAR KWAY TEOW

A quintessential dish that comes to mind when one thinks about

Malaysia and Singapore is Char

Kway Teow. Kway Teow refers to the flat rice noodles, and its essence lies in the smoky flavour that is imparted due to stir frying in high heat. Diffferent vendors have their own versions and toppings of the dish, which can range from cockles to fish cakes to chinese sausages.

INGREDIENTS

10mm noodles-rice stick 125gms

Garlic chives cut into 2” length 10gms

Bean sprouts 30gms

Whisked whole egg 1

Garlic peeled and chopped 10gms

Refined sunflower oil 15ml

Fresh red chilli paste 5gms

Dried red chilli soaked in warm water for 30mins, drained and made into a paste 5gms Sliced chicken breast 80gms

Kecap manis sauce 30ml

Soya dark sauce 5ml

Soya light sauce 5ml

Fish sauce 2ml White pepper powder 2gms Salt 5gms Sugar 2gms

METHOD

■ In a hot wok, sauté the chopped garlic, add the sliced chicken and scramble the egg. Stir fry until the chicken is cooked.

■ Toss in the noodles with the other vegetables and stir fry under high heat until the noodles are soft and translucent.

■ Season the noodles with kecap manis, dark soya, light soya, fish sauce, white pepper powder, salt and sugar to taste.

■ Pour in the sauce mix at regular intervals in between tossing the noodles, giving it time for the noodles and the sauce to caramelise under high heat, giving it a hint of charness, which is where the secret of good Char Kway Teow lies.

■ Serve immediately, garnished with chives and beansprouts.