Wednesday, November 23, 2011

Char Kway Teow

As I mentioned in many of my blogs that I love all kinds of noodle and pasta. My favorite Malaysian noodle is Char Kway Teow. Every time I go to a Malaysian restaurant, this is one of things I order... It is a must!! I wish to visit Malaysia one day and eat this dish. This is my version Char Kway Teow from my kitchen:

1 pack of flat Rice Noodle
1/2lb of medium size shrimps
1/2lb ground pork
1/2lb of calamari
1 medium onion
3 Eggs
Bean sprout 
Chives (can be substituted w/ green onion)

Balacan Sauce
1 cup of sambal olek
2 tablespoon of shortening (substitute w/ butter or peanut oil)
1 teaspoon of shrimp paste
1 teaspoon sugar (adjust to your taste)
1/2 teaspoon of garlic paste
salt + pepper
Pan fry these ingredients

Kway Teow Sauce
4 tablespoon of Balacan sauce (adjust to your taste)
6 tablespoon of Dark thick soy sauce (I used Thai brand and mushroom flavor)
1/2 cup of Soy sauce
1 teaspoon of chicken bouillon 
1 teaspoon of sesame oil

Cook the flat noodle in a boiling water and season it with salt. When it's ready, let leave it on a cool water until they are ready to be fried.

On a wok fry the onion with vegetable oil until golden brown and then add the ground pork, season it w/ salt + pepper.
Take it out and place it on a plate.

Using the same wok, add shortening and let it melt and add the ground beef. Then add the Kway Teow sauce and let it boil. Add the cooked noodle and let mix them well. Add eggs and mix them together. Let everything cook for a bit, then add shrimps and calamari. Then add some been sprouts ( I used green mustard) and chives ( I used green onions). Add some salt, pepper and ajinomoto to taste. Let it cook for another 1-2mins then it's ready to serve.


Cut it into small sizes

Left over Balacan