Penang Char Kway Teow (Stir-fried Rice Cake Strips)

Penang Char Kway Teow (Stir-fried Rice Cake Strips)

Penang Char Kway Teow (Stir-fried Rice Cake Strips)

Hello Everyone! First off, I just want to say that this is the last noodle dish for the month of November! There’ll be one more post going up on Sunday on one of my designs, and after that I’ll be taking a 2-week break from blogging. There’s no particular reason for it – well okay, I guess you can say it’s for me to take a short break since I have been complaining for the past however so many posts about being mentally tired. It’s also mainly to go with the theme I have planned for next month; more will be revealed after my 2-week break 🙂

Okay, so before I dive into the recipe for tonight, I’d like to say sorry for a later than usual upload – I just came home from an evening with friends. We met up and did an escape room challenge together; well we split into two teams and did a different room from each other, CSI and Prison Break. Sadly I was in the losing team but they did say that CSI was definitely harder than the other one. Anyway, it was a fun night altogether but we didn’t get to talk much about our experiences over dinner because we didn’t want to ruin it for each other. Instead we vaguely talked about what we encountered and then all unanimously decided to go back again next week and do the rooms that we didn’t get to do tonight. All I can say that our brains were frazzled and scrambled after we got out of the CSI room – but in the end, we all had a great time. (I actually still can’t believe that I’m still mentally capable to write this post after a long day, and then a difficult escape room challenge).

Anyway! Back to tonight’s recipe – I don’t actually eat this dish that often, be it ordering it at a restaurant or making it at home. It’s not that I don’t like this dish, I actually enjoy it but not as much as the other noodle dishes. Char Kway Teow literally means stir-fried rice cake strips and is a national favourite in Malaysia and Singapore.

Here’s a fact that some of you may not know (I didn’t know myself too until I did my research), Char Kway Teow has a reputation of being unhealthy due to its high saturated fat content. It is this way because it made it attractive, in terms of it being a cheap source of energy and nutrients, to labourers since it was mainly served to them. When the dish was first served, it was sold by fishermen farmers and cockle-gathers who doubled as char kway teow hawkers in the evening to supplement their income.

Over time, the dish became increasingly popular and many cooks have developed their own interpretations while still using the same basic ingredients of ricecake strips/flat rice noodles fried with anything from eggs (chicken or duck), onions, garlic, prawns, cockles, Chinese sausage, chives, etc. Pork fat was predominately used to stir-fry char kway teow, but over the years, ordinary cooking oil is now used for health or religious reasons.

I based this recipe from Rasa Malaysia, so go check out the original recipe if you get the chance to!

Penang Char Kway Teow (Stir-fried Rice Cake Strips)

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4-6

INGREDIENTS

  • 400g kway teow noodles (rice cake strips)
  • 250g prawns, peeled and deveined
  • 100g baby clam meat
  • 100g beansprouts
  • 4-6 large free range eggs, sunny side-up
  • 2-3 garlic cloves, minced
  • 2 Chinese sausages, sliced diagonally
  • 1 small brown onion, diced
  • Chilli paste
    • 30g dried red chillies, seeded and soaked in water until soft
    • 3 small shallots, diced
    • 2 fresh red chilies, seeded
    •  1 tsp oil
    • Pinch of salt
  • Spring onions

Sauce Mix

  • 5 tbsp soy sauce
  • 2 dashes white pepper powder
  • 1 & 1/2 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1/2 tsp fish sauce
  • 1/2 tsp salt

METHOD

  1. Grind all the ingredients of the chilli paste together using a mini food processor until fine. Heat about a teaspoon of oil in a small frying pan, over medium-high. Stir-fry the chili paste until aromatic, about 3-5 minutes and then transfer to a heatproof bowl. Set aside.
  2. Mix all the ingredients for the sauce together in a small bowl and set aside.
  3. Next, heat up about a tablespoon or two of oil in a large frying pan, or wok, over medium-high. Sauté the garlic until fragrant and golden brown, then add in the onions and cook until soft, about 2 minutes altogether.
  4. Add in the Chinese sausage slices and cook until you can smell the aroma coming from the sausages. Then, add in your prawns and cook until they start to change colour, about 5 minutes altogether.
  5. Add in the baby clam meat, followed by a half portion of the beansprouts and give it a quick mix. The add in the rice cake strips, making sure that you untangle the clumps when you’re adding them to the pan, followed by the sauce mix and chilli paste. Give it a good stir and make sure that all the noodles are covered with the sauce.
  6. Turn the heat off, and then mix in the rest of the beansprouts and the spring onions. Serve immediately with or without a sunny side-up egg on top. Enjoy!

Penang Char Kway Teow (Stir-fried Rice Cake Strips)

Penang Char Kway Teow (Stir-fried Rice Cake Strips)

BON APPÉTIT

– Ally xx

myTaste.com

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

Hello Everyone! Tonight I will be sharing with you another Singaporean dish that I love. What I love about this is the curry powder that is incorporated into this fried noodle dish. When I first tried this noodle dish, I didn’t expect it to be coated in curry powder – well, I mean, it’s not like the name of the dish was a dead giveaway for what’s in it. So it was definitely quite unique to me when I first tried it – and I loved it!

I kind of went with it on my own after indulging in much of it over the past several years, but I did refer to Saucy Spatula for reference. I also learnt a few things from her blog, the main one being that authentic Singapore fried rice vermicelli (or know as fried bee hoon), does not include curry. Unfortunately, the question of where the addition of curry originated from cannot be answered, however many claimed it to have come from Hong Kong. So why isn’t it called Hong Kong fried rice vermicelli? Well, apparently this noodle dish resembles more towards the Singapore fried bee hoon so I guess why argue with that?

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

PREP TIME 5 MINS | COOKING TIME 25-30 MINS | SERVES 4-5

INGREDIENTS

  • 450g bee hoon (thin rice vermicelli noodles)
  • 250g char siu pork (Chinese BBQ pork)*, sliced
  • 100g beansprouts
  • 2-3 garlic cloves, minced
  • 2 Chinese sausages, sliced diagonally
  • 2 red bird’s eye chillies, sliced
  • 1 large free range egg, beaten
  • 1 small brown onion, diced
  • 1/2 a head of cabbage, sliced
  • Tricolour capsicum (1/4 of each), sliced

For the sauce

  • 1/4 cup light soy sauce
  • 3 tbsp cooking wine
  • 1 & 1/2 tbsp curry powder
  • 1 tsp sugar
  • 1 tsp white pepper powder

*If you can easily buy it at the shops, or even your local Chinese restaurant, then I do recommend that you just buy it if you want your fried noodles now and fast! (It takes a considerate amount of time when you’re making your own char siu pork at home). But, if char siu is not available, you can substitute with ham, bacon, or shredded pork.

METHOD

  1. Start off by bringing a large pot of slightly salted water to a boil. Once boiling, add the rice vermicelli noodles and cook according to packet instructions, about 15 minutes for this brand of noodles. Once the noodles are done, drain and set aside.
  2. While the noodles a boiling away, mix the sauce ingredients in a small bowl. Set aside.
  3. Heat oil in a large frying pan over medium-high. Add the beaten egg and spread around the frying pan until thin. Fry for about a minute per side, remove and set aside to cool. Once cooled, slice them into thin strips.
  4. In the same frying pan, heat a little bit more oil and then sauté the garlic and chillies until fragrant and golden brown. Then add in the onions and cook until soft, about 2 minutes altogether.
  5. Add the Chinese sausage slices and cook for about 2 minutes. Follow with the char siu pork and capsicum, cooking for a further 3-4 minutes. Finally, add in the cabbage and beansprouts, cooking until just about to wilt.
  6. Add in the drained rice vermicelli noodles together with the sauce and give it a good mix, until the noodles are evenly coated with the curry powder mixture. Turn the heat off, garnish the noodles with some spring onions, and top with the sliced fried egg.
  7. Serve immediately with a squeeze of calamansi or a lemon wedge. Enjoy!

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

BON APPÉTIT

– Ally xx

myTaste.com