Kugan's Kitchen Part 7

[kugan98]

Dear Sangeetha, I am posting the Char kuey Teow recipe for you.
The secrect behind the recipe is cooking on very high flame in an iron wok.
It gives out a very good smokey, burnt aroma, of the garlic and sauce.
Mostly they use prawns and cockles for this fried noodles.
I have given the version how to use an egg in this recipe.
Vegetarians can omit the egg. Thanks Kugan.


CHAR KUEY TEOW

Ingredients:

Chilli Paste:

20 grms dried red chilli, soaked in water
2 fresh red chillies
3 small shallots sliced
A pinch of salt.

2 tsp oil.
Grind all ingredients for chilli paste. Heat the 2 tsp of oil,
Stir fry the chilli paste until aromatic. Dish

out and keep aside.
Use as much as needed.

Sauce mix:
4 tbs soy light soy sauce
1 tbs dark soy sauce
1 tsp sugar
2 big pinches of white pepper
Mix well and keep aside


2 tbs oil
3 pips of garlic chopped fine
A big hand full of fresh bean sprouts
A big hand full of mustard leaves cut into 2 inches in length

500 grms of flat rice noodles, completely loosened.

1 egg (optional )

A big hand full of Chinese chives, cut into 2 inch in lengths

Method:

Heat a iron wok over high flame until it starts to smoke. Add the oil into the wok.
Add in the chopped garlic and do a quick stir.
Add in the bean sprouts into the wok with the mustard leaves.
Add also the flat rice noodles, the sauce into the wok, and stir vigorously to blend well.

Using a spatula, push the noodles to one side and crack an egg on it.
Use the spatula to break the egg yolk and stir to blend with the egg white.
Flip the noodles and cover the egg, and wait for about 15 seconds.

Add in the chilli paste, continue to stir fry and make sure the egg is cooked through.
Add chives do a couple of quick stirs, dish out and serve.


FRESH KUEY TEOW NOODLES:





FRIED KUEY TEOW NOODLES: