June 21, 2011

Char Kway Teow (Stir-Fried Ricecake Strips)

Recipe: Char Kway Teow (Stir-Fried Ricecake Strips)(炒粿条)
Serves: 3



Ingredients
  • 1 packet kway teow (1kg)
  • 150g meat / cockle meat
  • 9 to 15 shrimps
  • 4 TBSP oil
  • 3 TBSP minced garlic
  • ½ cup bean sprouts
  • ¼ cup fresh chives
  • 1 or 2 large eggs
  • 3 pcs 16cm x 16cm sized banana leaves *optional
Meat Marinade
  • 1½ tsp. water
  • 2 tsp light soy sauce
  • 1/8 tsp. salt
  • ¼ tsp. sugar
  • ¼ tapioca starch or corn starch
Seasoning A
  • 2 TBSP medium sweet dark soy sauce (kecap manis)
  • 3 tsp. light soy sauce
  • 1 TBSP Sriracha chili sauce / chili boh *optional
  • ½ tsp. sugar
  • 1/8 tsp. salt
Seasoning B
  • 2 tsp. fish sauce or to taste
  • pepper
Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
  • 1. Devein shrimps, remove shells leaving tails on. Rinse shrimps. Cut chives into 1" size.
  • 2. Marinate meat with the above meat marinade.
  • 3. In a small bowl, mix all seasoning A ingredients into a sauce.
  • 4. Carefully separate kway teow into individual strand if kway teow is sticking together. If it is hard to separate, bring it to room temperature ahead.
  • 5. Heat 4 TBSP oil in a wok and stir-fry meat until 80% cook over high heat. Reduce heat to low. Transfer meat to a bowl and set aside.
  • 6. Continue to saute garlic until golden brown over medium heat by using oil left in the wok.
  • 7. Add shrimps. Use high heat from this point onwards. Stir-fry shrimps for 15 seconds.
  • 8. Add kway teow. Stir-fry for 30 seconds.
  • 9. Add sauce (seasoning A). Toss to combine.
  • 10. Add chives and bean sprouts. Stir-fry for 15 seconds.
  • 11. Push aside everything in the wok. Sprinkle some oil then crack an egg onto the empty corner. Break the egg with spatula and stir-fry for 10 seconds to combine. Repeat and crack another egg.
  • 12. Season with seasoning B (fish sauce & pepper) and adjust taste with extra soy sauce, sugar or dark soy sauce if necessary. Return meat to wok. Stir-fry for 1 to 2 minutes or until meat is cooked. Line each serving plate with a piece of banana leaf before adding the smoky hot char kway teow. Ready to serve.
  • Notes
  • If possible, use fresh cockle meat instead.
  • Add cockle meat together with bean sprouts and chives.
  • Sprinkle with some water if the stir-fry is too dry and start to burn.




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