ASIAN FOOD | Easy and Simple Recipe to Cook Malaysian Char Kway Teow

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Char Kway Teow is a popular fried noodle dish in Malaysia, Singapore, and Indonesia. The dish consists of thick noodles that are fried with shrimp, clams, pork, egg, and Chinese chives, and then mixed with sweet soy sauce and chili paste.

Char Kway Teow is usually served as a main dish in restaurants and street vendors. Some street vendors have a reputation for making the best Char Kway Teow because they use fresh ingredients and have mastered the art of stir-frying the noodles over high heat to create a smoky flavor.

The origins of Char Kway Teow are unclear, but it is believed to have originated from the Hokkien-speaking regions of China. The dish was brought over to Southeast Asia by Chinese immigrants and has since become a beloved dish in the region.

Char Kway Teow is often considered a comfort food and is enjoyed by people of all ages. The dish is rich in flavor and has a combination of sweet, savory, and spicy flavors that make it irresistible. Some variations of Char Kway Teow include the addition of Chinese sausage, bean sprouts, and cockles.

While Char Kway Teow may not be the healthiest dish, it is certainly a delicious treat that is worth indulging in once in a while. So the next time you find yourself in Malaysia, Singapore, or Indonesia, be sure to try this beloved dish for a truly authentic culinary experience.

Recipe for Char Kway Teow:

Ingredients:

• 500g fresh rice noodles

• 2 tablespoons vegetable oil

• 2 cloves garlic, chopped

• 100g Chinese sausage, sliced

• 100g prawns, shelled and deveined

• 2 eggs, lightly beaten

• 100g bean sprouts

• 2 tablespoons dark soy sauce

• 1 tablespoon light soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• Salt and pepper, to taste

• 1 tablespoon chopped scallions

Instructions:

1. Rinse the fresh rice noodles and set them aside.

2. Heat up a wok over high heat and add the vegetable oil.

3. Add garlic and sauté until fragrant.

4. Add Chinese sausage and stir-fry for a minute.

5. Add prawns and cook until they turn pink.

6. Push the ingredients to the side of the wok and add the beaten eggs.

7. Stir-fry the eggs until they are cooked.

8. Add the rice noodles and bean sprouts to the wok and stir-fry for a few minutes.

9. Add the dark soy sauce, light soy sauce, fish sauce, and sugar to the wok.

10. Season with salt and pepper, to taste.

11. Continue to stir-fry the ingredients until the noodles are evenly coated with the sauce.

12. Add chopped scallions and serve hot.

Here are some tips to make Char Kway Teow:

1. Use the right noodles: Char Kway Teow uses flat rice noodles, which are soft and chewy. Soak them in hot water for a few minutes before cooking to loosen them up.

2. Use high heat: To get the perfect smoky flavor, you need to cook the dish on high heat. This also ensures that the noodles don't stick together.

3. Use a wok: A wok is the ideal pan for cooking Char Kway Teow as it distributes heat evenly and allows for quick cooking. Make sure the wok is hot before adding the ingredients.

4. Add the ingredients in the right order: Start with the aromatics such as garlic and onions, then add the meat or seafood, followed by the vegetables and noodles. This ensures that everything is cooked perfectly.

5. Don't overcrowd the wok: Cook in small batches to prevent overcrowding the wok, which can lead to the ingredients steaming instead of stir-frying.

6. Use the right sauce: The sauce is what gives Char Kway Teow its distinct flavor. Use a combination of soy sauce, dark soy sauce, and chili paste for a spicy kick.

7. Top it off with the right garnishes: Garnish with fresh bean sprouts, chives, and a squeeze of lime for a fresh burst of flavor.