People wouldn’t mind queuing for up to an hour when they want a plate of delicious and fragrant char kway teow because replicating that dish at home, even with a proven char kway teow recipe can be really challenging.
But for those of you who are up to the challenge, here’s a recipe I use that serves up to 2 people.
My Personal Char Kway Teow Recipe
Kway Teow (flat rice noodles, medium width) – 200g
Sek Mee (yellow cooked noodles) – 200g
Sea Hum (fresh cockles) – 2 tbsp (optional)
Lap Cheong (chinese sausages) – 1 piece, thinly sliced.
Hee Kueh (fish cakes) – 1 piece, thinly sliced
Dao Gei (bean sprouts) – Quantity as preferred by individual
Hei (shrimps) – 6 pcs, shells removed
Eggs – 2 (medium sized, or AA size from wet markets)
Garlic Cloves – 2 pcs, minced finely
Light Soy Sauce – 1 tbsp
Dark Soy Sauce – 1 tbsp
Fish Sauce – 1 tbsp
Dark Sweet Sauce – 1 tbsp
Salt – to taste (usually just a pinch)
Water – 2 tbsp
Lard – 4tbsp (can be substituted with normal cooking oil if you prefer a healthier choice)
Sambal chilli – 2 tsp (or to taste)
Char Kway Teow Recipe – Preparation Phase:
1) Using a wok, heat up half the lard over high heat. Once done, add in minced garlic and fry till fragrant and golden brown. Be careful not to over fry the garlic or they will be burnt.
2) Add in chinese sausages and stir fry till they become glossy. Again, take care not to burn them.
3) Add in fish cake and shrimps, and stir fry till they are almost cooked. Remove the ingredients and set aside in a bowl.
Char Kway Teow Recipe – Middle Phase:
1) Reduce heat to medium fire.
2) Stir fry sambal chilli for about 10 seconds, then add in flat rice noodles, yellow noodles and water. Stir fry till they are well combined.
3) Combine ingredients from Preparation Phase and fry till they mix well. Take note to fry continuously to prevent noodles from sticking to the wok.
4) Add fish sauce, light soy sauce and dark soy sauce. Continue to stir fry until the sauces and ingredients are combined well. Then, remove all the ingredients from the wok and set them aside.
Char Kway Teow Recipe – End Phase:
1) Add remaining half of the lard and heat it over medium heat.
2) Add the eggs in and mix the yolks and the whites with your spatula. While still slightly wet, quickly mix in the noodles and ingredients from the middle phase and stir fry them all, allow the egg to coat the ingredients.
3) Add in dark sweet sauce to combine as you’re stir frying. Add salt to taste at this phase too.
4) Now add the bean sprouts and stir fry for 10 seconds, before finishing off by adding the fresh cockles and stir frying for a few more seconds.
Char Kway Teow Recipe – Serving tips:
1) Serve with a lime cut open in the center. The slight sourness of the lime enhance the taste of the char kway teow taste.
Char Kway Teow Recipe – Other tips:
If preparing the sauces for the above char kway teow recipe proves challenging, then I highly recommend you to use a ready made sauce kit for your recipe. While many sauce kits are available in the market, CLICK HERE to see the one I recommend.