Char kway teow (CKT) 炒粿條 is one of my all-time favourite noodle dishes. It literally translates to fried flat rice noodles. This is one of my favourite places to get a delicious plate of CKT in Cheras but since the pandemic started, we have only been a couple of times in the past two years. Instead, I have been honing my CKT skills at home. Obviously, not as great as Aunty CKT's (cos no flame cooking at home to get the wok hei) but not too shabby for a homecooked version.
Our homecooked char kway teow comes with copious amounts of fishcake, beansprouts, chives and large prawns as well as egg, crispy pork lard and cili giling for spice. Here is my recipe if you'd like to try cooking it at home too!
Char kway teow recipe Char kway teow recipe Char kway teow recipe Char kway teow recipe Char kway teow recipe Char kway teow recipe Char kway teow recipe Char kway teow recipeChar Kway Teow
450g koay teow noodles
1T pork lard
2T cooking oil
8 large peeled prawns
2T kicap manis
Light soy sauce
2 eggs
250g beansprouts
3 fish cake, sliced
2T cili giling
2 cloves garlic, finely chopped
A handful of chives (kuchai), cut into 1” lengths
1. Fry pork lard in oil until golden brown. Remove and set aside.
2. Add 1T of pork lard oil to wok and fry prawns until cooked. Set aside.
3. Lightly beat eggs and season with some soy sauce and white pepper.
炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條 炒粿條
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Aha!!! I see pork lard! Can't do without it. No cockles? Can't go wrong with prawns, of that I'm sure!
ReplyDeleteLooks good! And the taste can be further elevated with some cockles added!
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