I am in my Char Kway Teow obsession ever since I tasted it in Singapore. I am off my diet for a week so I have been indulging in all the rice and wheat that I could eat!
There is an Char Kway Teow recipe in my blog but I am doing another one based on what I tried abroad.
Char Kway Teow
400 gr. 10mm rice noodles, soaked in boiling water for 10 minutes then rinsed in cold water
1/2 C. Lard
1 head garlic, crushed
1 onion, sliced
2 pcs. Chinese sausage, sliced diagonally
120 g. Small shrimps
1 T. Chili paste
Celery stalks, handful cut into 2- inch length
100 gr. fish tofu, sliced (SM supermarket)
175 gr. bean sprouts
3 T. Dark Soya Mushroom Sauce
3 T. Sweet Soy Sauce(Kecap manis) or light soy sauce
3 T. Sugar or according to taste
Render oil from fat.
Prepare all the ingredients because the cooking process is very fast.
Heat 3 T. Lard and saute garlic and onions until soft and fragrant.
Add the Chinese sausage. Do not stop tossing the ingredients. I used 2 spatulas.
Add the chili paste, when completely blended with the other ingredients, add the fish tofu, celery stalks and bean sprouts. Cook for about a minute.
Make a well in the center of the wok and crack 2 eggs. Let is set for a while then scrabble it. Toss with the rest of the ingredients.
Add The rest of the lard and rice noodles in 2 batches so it is easy to toss and turn the ingredients.
Season with dark soy sauce, sweet or light soy sauce, sugar and white pepper.
Serve while hot.