Malaysian Char Kway Teow
You just need 10 minutes to cook this recipe and it’s one of the most famous street foods in Malaysia.
Time: 10 mins.
2 large eggs
10-12 prawns, large, peeled and deveined
2 cups rice noodles, fresh, separated and loosened
6 garlic cloves, large, finely diced
2 cups bean sprouts
1 cup Chinese chives, cut into 2” length
2 tablespoons lard
White pepper and salt to taste
2 Chinese sausages, sliced
½ tablespoon sambal
2 tablespoons light soy sauce
½ teaspoon chicken stock granules
1 teaspoon sugar
½ tablespoon thick caramel sauce
- Combine the entire sauce ingredients together in a small bowl; mix well.
- Preheat your wok over medium heat. Add the lard and heat until almost smoky. Once done; immediately add and fry the garlic.
- Keep cooking until it turns a light brown in color and then add the prawns and sausages.
- Increase the heat to high and fry until the prawns turn pink. Add in the noodles and bean sprouts; give everything a good stir.
- Add the sauce and a pinch of white pepper and salt to taste.
- Continue to fry until the noodles softens a bit, for a minute.
- Push the noodles aside or make a hole in the middle.
- Crack the eggs and stir until the yolk breaks.
- Add a pinch of salt over the eggs and then cover them with the noodles.
- Add in the chives and cook for a couple of seconds. Give everything a good stir.
- Taste and feel free to add more of soy sauce or salt, if required. Serve immediately and enjoy.
Originally posted 2021-05-08 22:21:32.