Singapore Style Char Kway Teow 新加坡式炒粿条

Although it’s old fashioned and I’ve probably say it countless times, still I wanna say it !! LOL. TIME FLIES !!! And we are into the second half of the year already. Gosh, I haven’t been keeping track of how far my resolutions have gone by, but something definite is that, I ought to push myself harder into achieving more goals. But you know la, sometimes lazy bug just gotten too much into me. Haha.

Nevertheless, I geared myself up to cook up this really Singapore styled Char Kway Teow. Why do I say singapore styled ? Because I grew up eating and enjoying the sg style which comprises of pork lard, cockles and perhaps some cai xin and fish cakes too in the local char kway teow scene. I always tell the char kway teow uncle to cook a little sweeter for me (because I liked it that way) and also to cook the hum (cockles) well (熟一点). Although I know cockles has to eaten half raw to taste good, but it often gives me the runs, similar to the problem of oysters from our fried oyster cake. 
And a fiery hot flame is needed to cook up this local dish which though we couldn’t get the same such “wok hei” from home, but still I think it’s pretty good enough, considering we omit such things such as MSG. LOL.
Although some people say that using pork lard for cooking is unhealthy, but I ever heard of another saying is that in actual fact, the bottled oils that we are using are even unhealthier because they have gone through some forms of chemical treatments and contain preservatives for the long shelf life. Hence said, the au natural pork lard is in another sense free of such preservatives and chemicals and thus better for health. Hmmm… I don’t have any take on this for once, because I feel that as long as all things are taken in moderation, that should be fine ? What say you ?
Old schools hawker dishes like these have to be a keeper because they help to preserve the local heritage. Just like using abackpack reminds me of the times when I was still in school and I am missing much of those old school days. If you have followed me on IG, remember I posted something earlier on this stylish backpack from Gaston Luga ? Use my promo code “eatwhattonight15” and get 15% off + Free shipping + 20% off as tax rebate (from non-Eu country) when you shop
And if you have noticed, there are certain stalls that sell the Char Kway Teow in wet or “nua nua” version. But I don’t particularly fancy those. I prefer the drier kinds for this, hence you can see it from my own home cooked version. 
Hope you enjoy this local dish as much as I do !! Happy kway-teowing !! 
Get your fresh groceries from PurelyFresh online to whip up this all time favourite local dish today !
Enjoy !!
3.0 from 1 reviews
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
  • 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
  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.
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.


  1. I love asian food sooo much! That is my favorite! I got hungry watching this food!
    Thanks for the recipe :) Keep cooking :)

  2. Thank you for sharing.

    What brand of Dark soya sauce? There are so many different ones on the shelf. Is it the thick or runny ones?
    Kecap Manis would be ABC brand?

    • Hihi, the dark soya sauce is the normal one that we used for chinese cooking, the thick one. As for the kecap manis, there are several brands in the market, but I am using the ABC brand.

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