Recipe: Char Kway Teow 炒粿條
Char kway teow (CKT) 炒粿條 is one of my all-time favourite noodle dishes. It literally translates to fried flat rice noodles. This is one of my favourite places to get a delicious plate of CKT in Cheras but since the pandemic started, we have only been a couple of times in the past two years. Instead, I have been honing my CKT skills at home. Obviously, not as great as Aunty CKT's (cos no flame cooking at home to get the wok hei) but not too shabby for a homecooked version.
Our homecooked char kway teow comes with copious amounts of fishcake, beansprouts, chives and large prawns as well as egg, crispy pork lard and cili giling for spice. Here is my recipe if you'd like to try cooking it at home too!
Char Kway Teow
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 17-20 minutes
Serves 4
Ingredients
450g koay teow noodles
1T pork lard
2T cooking oil
8 large peeled prawns
2T kicap manis
Light soy sauce
2 eggs
250g beansprouts
3 fish cake, sliced
2T cili giling
2 cloves garlic, finely chopped
A handful of chives (kuchai), cut into 1” lengths
1. Fry pork lard in oil until golden brown. Remove and set aside.
450g koay teow noodles
1T pork lard
2T cooking oil
8 large peeled prawns
2T kicap manis
Light soy sauce
2 eggs
250g beansprouts
3 fish cake, sliced
2T cili giling
2 cloves garlic, finely chopped
A handful of chives (kuchai), cut into 1” lengths
1. Fry pork lard in oil until golden brown. Remove and set aside.
2. Add 1T of pork lard oil to wok and fry prawns until cooked. Set aside.
3. Lightly beat eggs and season with some soy sauce and white pepper.
4. Add 5T pork lard oil to wok. Sauté garlic for 2 mins, then add egg and lightly scramble. Then add the kicap manis, cili giling, fish cake and Koay Teow. Fry until noodles are well coated with sauce and soft. Season with light soy sauce. Add beansprouts and chives, and cook for further minute. Stir prawns in. Top with some crispy pork lard and serve.
炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條
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