Vivian’s Char Kuey Teow

I spent Chinese New Year day this year at Vivian’s gorgeous house in Bukit Jelutong. She had a great concept for her special guests that day – hawker food freshly prepared! She had made her signature dish of Sarawak Laksa and then freshly fried Char Kuey Teow. It was so nice I asked to watch her cooking it and decided to recipise it for Zarada Kitchen.

So here it is:

INGREDIENTS

Fresh kuey teow – cut and separated from folds

Taugeh

Sawi (mustard leaves) or kuchai cut into 3” lengths

Egg (optional)

Chili boh

Minced garlic

Fishcake, sliced

Medium-sized prawns, shelled and de-veined

Canola oil

Sauce mix:
3 tbsp dark soya sauce
1/2 tbsp thick sauce
1 tbsp fish sauce

DIRECTIONS

The best way to cook char kuey teow is the way they do it in the hawker stall – large and heavy wok on large gas hob. It is also cooked very fast..the dish is ready in minutes.

Heat oil till smoking hot. Add prawns and fishcake. Immediately add chili boh and garlic. Fry quickly then add kuey teow, followed by sauce mix. Fry a bit then add sawi. Fry.

If using egg, add it now. Break the yolk, fold the hot kuey teow over the egg. Flick once to break the egg. Add the taugeh and kuchai. Mix well n serve.

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Location:Jalan Teratak U8/95,Shah Alam,Malaysia