Char kway teow means "fried flat rice noodles" is one of the popular hawker food in Singapore. The Chinese sweet sausage is an essential ingredient, replacing the use of pork lard thus creating a unique flavour.
Heat wok with 3 tablespoons of oil over high flame.
Add garlic and stir fry till fragrant and golden brown.
Add Chinese sausage, stir fry till fragrant and sausage appears glossy (not burnt).
Add fish cake and prawns, stir fry till almost cooked.
Reduce heat to medium fire, move the ingredients to one side of the wok.
Add sambal olek into the cleared space (in the wok), and stir fry for 10 seconds.
Add kway teow and water.
Stir fry kway teow to combine well with chilli paste.
Then, move the ingredients back and combine with kway teow.
Scrape the surface of the wok to minimize sticking.
Add fish sauce and light soy sauce.
Stir fry vigorously to combine well.
Scoop kway teow and ingredients to one side of the wok.
Leave the centre of the wok empty.
Add another 3 tablespoons of oil.
When oil is heated, crack in eggs.
Break up the eggs with the wok spatula.
Return the kway teow and other ingredients to the centre of the wok.
Coat well with the eggs.
Add black sweet sauce and stir fry to combine.
Taste for seasoning
Add in bean sprouts and garlic chives.
Stir fry for 10 seconds..
Char Kway Teow dish has to be cooked quick in action to retain its moist consistency.
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