Singapore Style Char Kway Teow 新加坡式炒粿条
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Chinese
Serves: 2
Ingredients
  • 200g kway teow (flat rice noodles)
  • 50g yellow noodles
  • 70g caixin vegetables
  • 70g fish cakes, sliced diagonally
  • 1 chinese sausage, sliced diagonally
  • 150g cockles (the weight is with shells) + 3 tbsp cockles juice (after washing, pry open cockles shell with a small sharp knife and remove the cockles, the juice is the "blood" of the cockles. Add some water if it's not enough to make up the quantity.)
  • 50g beansprouts
  • 1 egg, slightly beaten
  • 1 tbsp minced garlic
  • 1 tbsp deep fried diced pork lard
  • 1 tbsp dark soya sauce
  • 2½ tbsp sweet soya sauce (kecap manis)
  • 1 tbsp water
  • 1 tsp fish sauce
  • some cooking oil
Instructions
  1. Prepare all the ingredients as required. Separate the kway teow and noodles first if they are all lumped together and place them on a large flat plate.
  2. Heat up some cooking oil in a pot till hot. Reduce heat to low after the oil is hot already. Add in the pork lard and cover the pot. Allow the pork lard to be deep fried until golden brown. Off the flame and set aside.
  3. Add in 1 tbsp of the pork lard oil from above step into a large wok. Add in the minced garlic with the deep fried pork lard and stir fried until aromatic.
  4. Turn to high heat and add in the kway teow and yellow noodles. Stir briefly.
  5. Add in the fishcakes and chinese sausage and stir to mix well.
  6. Add in the caixin vegetables and beansprouts. Stir well to mix.
  7. Add in the dark soya sauce, kecap manis and water. If more water is required, adjust accordingly. Lastly add in the fish sauce. Stir and mix well to ensure the colours are evenly browned.
  8. Make a well in the middle of the noodles and add in the egg. Stir until the egg is dried up.
  9. Lastly add in the cockles and cockles juice. Stir briefly for around 15 secs to mix well (if you prefer more raw cockles, you can reduce the time). Off the flame immediately.
  10. Serve hot immediately.
Notes
1) It's not economical to heat up a small quantity of oil for 1 tbsp of pork lard. Hence, I prepared more and keep the rest for future use or other dishes.
2) Adjust the sweet soya sauce (kecap manis) according to your preference of sweetness for the dish.
3) You can reduce the time to cook the cockles if you prefer them to be more raw.
Recipe by Eat What Tonight at http://eatwhattonight.com/2017/07/singapore-style-char-kway-teow/