{"id":359,"date":"2011-02-03T13:43:48","date_gmt":"2011-02-03T10:43:48","guid":{"rendered":"https:\/\/zarada.net\/?p=359"},"modified":"2011-02-21T08:28:11","modified_gmt":"2011-02-21T05:28:11","slug":"char-kuey-teow","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=359","title":{"rendered":"Vivian’s Char Kuey Teow"},"content":{"rendered":"

I spent Chinese New Year day this year at Vivian\u2019s gorgeous house in Bukit Jelutong. She had a great concept for her special guests that day \u2013 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. <\/em><\/p>\n

\"Char <\/em><\/p>\n

So here it is:<\/em><\/p>\n

INGREDIENTS<\/strong><\/p>\n

Fresh kuey teow \u2013 cut and separated from folds<\/p>\n

Taugeh<\/p>\n

Sawi (mustard leaves) or kuchai cut into 3\u201d lengths <\/p>\n

Egg (optional)<\/p>\n

Chili boh<\/p>\n

Minced garlic<\/p>\n

Fishcake, sliced<\/p>\n

Medium-sized prawns, shelled and de-veined<\/p>\n

Canola oil<\/p>\n

Sauce mix:
<\/strong>3 tbsp dark soya sauce
1\/2 tbsp thick sauce
1 tbsp fish sauce<\/p>\n

DIRECTIONS<\/strong><\/p>\n

The best way to cook char kuey teow is the way they do it in the hawker stall \u2013 large and heavy wok on large gas hob. It is also cooked very fast..the dish is ready in minutes.<\/p>\n

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.<\/p>\n

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.<\/p>\n

– Posted using BlogPress from my iPhone<\/p>\n

Location:Jalan Teratak U8\/95,Shah Alam,Malaysia<\/a><\/p>\n

<\/div>