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Char Kway Teow 炒粿条

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Char Kway Teow or Fried Kway Teow (炒粿条) is one of my favourite local hawker delights (one of the most popular dishes in Malaysia and Singapore). The actual Char Kway Teow is the thin flat rice noodles mixed with little yellow noodles. It is usually stir-fried with Chinese sausage, bean sprouts, fish cake, eggs, cockles and lard to make it delicious, fragrant and decadent!  You’ll need to stir-fry the kway teow on high heat all the way through and that be done quickly within 10 minutes, and ready to serve on the table

Being health conscious, I didn’t use either lard or cockles in my recipe, only a few simple seasoning that are readily available in a Chinese family kitchen. It is easy to fry fresh kway teow when it’s soft and not those refrigerated ones, as they are dry and can break up easily. The end result of my version is tasty and delicious to my liking.  I didn’t add too much black sweet sauce in the kway teow but you may do so if you prefer.

Print Recipe

Char Kway Teow
Stir-fry the kway teow on high heat all the way through and that be done quickly within 10 minutes, and ready to serve on the table
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 3
Author Ann Low
Ingredients
  • 400 g kway teow flat rice noodles
  • 1 tbsp garlic chopped
  • 1 Chinese sausage sliced
  • 6 prawns cleaned and deveined
  • 100 g bean sprouts
  • 1 piece fish cake sliced (100g/3.53oz)
  • 2 beaten eggs  with 1 tsp light soy sauce and some pepper
  • 2 stalks spring onion cut to 2 inch length
Seasoning
  • 1.5 tbsp dark soy sauce
  • 2 tsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp black sweet sauce or kecap manis
Instructions
  • Heat up frying pan with 1 tablespoon of oil, fry chopped garlic, Chinese sausage and the white part of spring onion for about 30 seconds.
  • Then add in prawns, continue to stir fry till prawns almost cooked. Then drop in the kway teow and the seasoning, toss well quickly until colour is even.
  • Add bean sprouts and fish cake, toss mixture well again. Then push the kway teow to one side of the frying pan, add a little oil and pour in beaten eggs, leave it for 30 seconds.  Then give the beaten eggs a quick stir and mix well together with the kway teow.
  • Lastly add spring onion, toss well and serve immediately with sambal chilli.
Tried this recipe?Mention @ann_journal and hashtag #ann_journal!

炒粿条

炒粿条是新加坡最常见的小吃之一,也是我的最爱!主要的材料有粿条(就是河粉)和黄面,腊肠,豆芽,鱼饼,鸡蛋,血蚶和猪油/猪油渣。火候很重要,一定要大火快速炒,才能炒出色香味具全 (十分钟内就起锅)。

为了健康着想,我就不放血蚶和猪油。简单的食材炒出来的粿条也很不错。

材料:

  • 400克 粿条
  • 1汤匙 蒜蓉
  • 1条 腊肠,切片
  • 6只 虾,洗净肠取出
  • 100克 豆芽
  • 1块 鱼饼,切片 (约100克)
  • 2个 鸡蛋,打撒+1茶匙酱请和少许胡椒粉
  • 2条 青葱,切断,约2寸长

调味料

  • 1.5汤匙 黑酱油
  • 1汤匙 酱请
  • 2茶匙 鱼露
  • 1汤匙 黑甜酱或适量

做法:

  1. 放入1汤匙油到热炒锅中,爆香蒜蓉,腊肠和青葱的白部分,约30秒。
  2. 加入虾,翻炒至虾差不多要熟了。就下粿条和调味料,快速翻炒均匀。
  3. 倒入豆芽和鱼饼,再拌匀。然后把炒好的粿条推到炒锅一旁。再下点油,倒入蛋液至开始凝结(约30秒),快速炒撒鸡蛋之后和粿条一起再继续翻炒匀即可。
  4. 最后放上葱段继续兜炒均匀后就可盛碟,配上适量的三峇辣椒酱即可享用。
  • 粿条一定要买新鲜和软的才容易炒。冷藏后的粿条会很干,炒的时候就很容易断。
  • 我的黑甜酱放的不多,喜欢的话可以多放一点。

The post Char Kway Teow 炒粿条 appeared first on Anncoo Journal.



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