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.