Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, char kway teow. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
But actually, if you use my substitution suggestions, you can make this without a trip to an Asian store Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles. Char kway teow has a reputation of being unhealthy due to its high saturated fat content.
Char Kway Teow is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Char Kway Teow is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have char kway teow using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Char Kway Teow:
- Take 250 g rice fresh noodles (can use dry rice noodles)
- Prepare 150 g chicken breasts (sliced)
- Take 1 egg
- Prepare 1 tbsp soysauce
- Prepare 1 tbsp fishsauce
- Take 1 tbsp oyster sauce
- Take 1 tsp dark soysauce
- Make ready 1 tsp sugar
- Prepare 1 pack mix stir fried vegetables
- Get 2 clove garlic
- Prepare 1 tbsp vegetable cooking oil
- Make ready Sauce for marinate
- Get 1 tsp sesame oil
- Take 1 tsp soysauce
- Get 1 tsp oyster sauce
- Prepare 1 tbsp corn flour
Char kuey teow sauce is a special concoction which consists of soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper. Recreate the 'wok hei' at hawker stalls The word Char Kuey Teow is the phonetic approximation of the Chinese word 炒粿条 pronounced in Hokkien. Therefore, Chow Kuey Teow, Char Koey Teow, Char Kway Teow, Keuy Teow Goreng, Char Keow Teow are all the acceptable translation, which means the same thing. The best noodle to use for making char kway teow is called kway teow in Malaysia which is essentially the same as shahe fen or he fen (also known as ho fun), the kind used for cooking Chinese beef chow fun, flat rice noodles about three-quarters of an inch wide and a little less than a quarter of an inch thick.
Steps to make Char Kway Teow:
- You can find homemade rice noodles from this link cookpad.com/uk/recipes/12505717-homemade-fresh-rice-noodles
- If you use dry rice noodles just soak in hot water for 2-3 mins then drain.
- Marinate your chicken the soysauce, oyster sauce, corn flour and sesame oil for 10 mins.
- On a medium heat wok, add cooking oil and garlic. Stir well, chicken in and mix well, once chicken cooked about 60% add soysauce, fishsauce, oyster sauce, sugar and mix well.
- Add your noodles, have a quick stir then add some mix stir fried vegetables then add dark soysauce. Move noodles to one side and add egg in, leave it cook for a min then start mixing the egg with the rest of the noodles, then seasoning with pepper. Serve with wedge of lime.
They are sold fresh in Asian stores (vacuum-packed, in some. Very famous char kway teow at Hong Lim food centre. The queue for this char kway teow is usually so long it snakes around the stall. On the dish itself, it was overall a very credible and delicious plate of char kway teow. Taste wise it had a slight tang to it similar to the tamarind taste in penang char kway teow.
So that is going to wrap it up with this special food char kway teow recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
