Malaysian Cuisine

Char kway teow

Cuisine: Malaysian Created by Jess Ong

It is very important to have all the ingredients ready and chopped before you start. The pan must be very hot as this dish is cooked very quickly over a high heat. A good tip is to heat the noodles first (if they are cold from the fridge) – easily done in the microwave and only cook enough for one person at a time to avoid the ingredients ‘stewing’ in the pan.

Ingredients

1 tbsp oil
½ Lup Cheong sausage, sliced
4 fish balls, sliced
2 shallots, sliced
2 cloves garlic, chopped
1½ handfuls of fresh rice noodles (allow approximately 300 to 400g per person)
1 tsp dark soy sauce
1 tsp light soy sauce
6 green prawns, peeled
1 egg, beaten
Handful bean sprouts
1 tbsp chopped garlic chives

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Preparation

Add oil to hot pan or wok. Fry sausage, fish balls, shallots and garlic for a few minutes.

Add warm rice noodles (especially if cold from the fridge) and this is easily done in the microwave. Stir and then add soy sauces. Make space at the side of the pan and cook the prawns.

Add egg and cook until nearly set at side of pan, gently fold into noodles. Add bean sprouts and garlic chives. Serve immediately.

Malaysian Restaurants

Displaying 10 of 194 Malaysian Restaurants.

Restaurant		Suburb
1.	Chinta Ria	St Kilda
2.	Harry's Singapore Chilli Crab	Sydney
3.	Abell's Kopi Tiam	Manuka
4.	Asian Cafe	City
5.	Dickson Asian Noodle House	Dickson
6.	Leong Kitchen	Campbell
7.	Rasa Sayang	Dickson
8.	Sammy's Kitchen	City
9.	Timmy's Kitchen	Manuka
10.	Rendezvous Cafe	Darwin

04 Jun 2011 07:58 AEST

Emmeline Yeo

WPH

Erm... no?

Firstly if you don't have a high-powered gas wok, it just won't taste as good as what it should be? Furthermore, no cockles, no fish sauce, no pork lard and not dark enough makes me unsure already.... i think my mum still makes it better!

15 Mar 2011 11:00 AEST

Wendy

Dongara WA

Char Kway Teow

I loved the taste but I would have liked more fluid - it seemed to dry out very quickly. What could I use to make more fluid?

11 Dec 2010 09:23 AEST

nut

Hobart

Yes and No

The Penang version which is not found pretty much anywhere in Australia (some claimed to be but not really).... what i really like about this recipe is that it is well thought for a frying pan adaptation (prewarming the noodles, adding prawns later) for those who doesnt have a wok and commercial gas range essential for the smoky note. However missing points for lack of cockles(the origin of the dish),chilli paste, shrimp paste or fish sauce, lard and need a tad more of dark soy sauce

20 Mar 2010 07:11 AEST

Rob

Yagoona

Great Recipe

Great recipe. I didnt add fish balls though, used some chicken as well. And used a lot more than 1 tablespoon each of the soys, plus added fried shallots into it as well. Turned out great. Just as good as i get at my local noddle bar.

27 Sep 2009 09:22 AEST

Sharna

Sinnamon Park

Errr thats not proper

He has the right kind of ingredients and he has the right ideas....but it needs to be a wok, very hot. Also Char Kwai Teow needs to be alot more darker and flavoursome than he has made...1tsp of soy and dark soy is not enough. I use both of those plus a kecap manis to give it deep color.

26 Aug 2009 05:02 AEST

Mindi

St Leonards

YUM

Love this recipe, its so easy to whip up!

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