5 Easy Steps To Make Your Own Char Kuey Teow

Posted byvioletfimzPosted inHomeCookedTags:, , , ,

I am going to make it super easy for you if you want to learn how to make char kuey teow. If you don’t know what is it, click here!

(Disclaimer: It will not taste EXACTLY like what you get when ordering from a hawker stall in Malaysia because we took out some of the main ingredients like lard and we are assuming you are at least a decent cook!! We also find it to be quite salty but we like it that way. If you are not a salt fan, scale down on the sauce. Sad that you won’t follow the 10-8-8-4 rule).

We are super chill when it comes to cooking, so all the ingredients listed will be quite iffy. Just go with the flow and taste it as you are cooking.

A home-cooked meal is a labor of love

Unknown, please tell me if you know who said it!

Ingredients (cooking for 4 pax x 3 meals) using 1kg of rice noodle. Half the ingredients if you are cooking less than 1kg.

  • SAUCE is what we found to be the most important bit here. This is the 10-8-8-4 RULE.
    • 10 teaspoon of dark soy sauce
    • 8 teaspoon of light soy
    • 8 teaspoon of sweet soy sauce
    • 4 teaspoon of oyster sauce
  • 1kg of rice noodle
  • 10 (or 20 if you LOVE) shelled prawns
  • 2 garlic cloves (or 4)
  • 2 chinese sausage / Lup Cheong (sliced it thinly)
  • 2 pieces of fish cake (sliced it thinly)
  • Handful of bean sprouts (or ignore them altogether if you’re not a fan)
  • 4 eggs (or 6) (too lazy to whisk beforehand, just cook it and use your flat ladle and ‘chop’ it to pieces)

What’s next? Follow the 5 easy steps!

  1. If noodles are cold, microwave so it’s warm. Slowly pull them apart. You can rush through everything EXCEPT THIS BIT. Be as delicate as you possibly can.
  2. If you have a helper/cooking assistant (eg wife or sister or brother or kids), get them to mix the 10-8-8-4 sauce together. If you don’t, then mix it either before or after handling your noodles.
  3. Heat oil, throw prawns, add chinese sausage, fish cake, …(wait for a few seconds), add noodles
    (DO NOT STIR FRY IT LIKE HOW YOU STIR FRY VEGETABLES, BE VERY GENTLE, TOSS SLOWLY, pour SAUCE.
  4. Add garlic (because we didn’t want to burn it).
  5. Push everything to a corner in your wok, add egg, use flat ladle and ‘chop’ it to pieces.

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