Ingredients
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450 g Flat Rice Noodle
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10 pcs Prawn Meat
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1/4 cup Blood Cockles Meat
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2 handful Bean sprouts (optional)
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1 bunch Chinese Chives; cut to 2 inch lengths
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4 cloves Garlic; minced
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2 Egg
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Seasoning (mix all)
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5 Tbsp. Soy Sauce
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1 1/2 Tbsp. Dark Soy Sauce
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1 Tbsp. Sugar
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1/2 Tsp. Fish Sauce
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Salt to taste
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White pepper powder
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Chili Paste (Optional) pounded and fried till fragrant
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10 pcs Dried Chili; soaked till soft
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2 Red Chili; seeded
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3 small Shallot; peel and slice
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1 Tsp. Oil
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Pinch of Salt
Directions
Steps
1
Done
|
Cook 1 serving Char Kway TeowIn a wok over high, add 2 tablespoon oil. When it is smoking hot, add half minced garlic. Fry till fragrant. Add 5 pcs prawn meat. Quickly stir around. Prawn should look char a little on the outside but 50% cook through. Add bean sprouts and half of the rice noodles. Do a few stir then add 3 tablespoon seasoning mix. Quickly stir to mix well. Push noodle aside and add 1 tablespoon oil. Crack an egg on the oil area. Slightly break egg with spatula then cover egg with the noodle. Let egg cook for 15 seconds. Add 2 teaspoon of the chili paste and dash of pepper. Stir to mix well. Lastly add some cockles and chives. Stir awhile more about 30 seconds. Serve. Repeat for another serving. |