Best 2 Char Kway Teow Recipes

Char kway teow is a popular and beloved dish with origins in Southeast Asia, known for its smoky flavor, distinct texture, and myriad variations. From street hawker stalls to upscale restaurants, this dish has captivated the taste buds of people worldwide. In this article, we will explore the many nuances of char kway teow, unravel its unique characteristics, and provide guidance on how to prepare this tantalizing dish to perfection in your own kitchen. Whether you're a seasoned cook or a novice ready to embark on a culinary adventure, this comprehensive guide will equip you with the knowledge, techniques, and ingredient recommendations you need to create an unforgettable char kway teow experience.

Let's cook with our recipes!

PENANG CHAR KWAY TEOW

Penang Char Kway Teow image

This is local Malaysian hawker food. Very popular and is my favourite eversince I was -9 months old.My mother craved for this food during her pregnancy.

Provided by ummi77

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g kway teow
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water
1 tablespoon light soya sauce
salt and pepper
1 tablespoon chili paste
dark soya sauce

Steps:

Mix seasoning ingredients in a bowl.
Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
Add prawns and cockles.
Push all the fried ingredients to one side and add in kway teow.
Stir-fry the kway teow quickly and add seasoning and chili paste.
Sprinkle with a little water and mix in all the fried ingredients together.
Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
Cover the egg with all the ingredients and stir-fry evenly.
Add beansprouts and chives and stir well.
Do not overcook.
Remove the dish to a plate and serve hot.

CHAR KWAY TEOW

Char Kway Teow image

This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.

Provided by Matt Lee And Ted Lee

Categories lunch, noodles, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
1/4 cup chopped garlic
3 cups bean sprouts
1 pound fresh kway teow (broad rice) noodles
1 teaspoon salt
1 cup dark soy sauce
2 tablespoons seedless tamarind paste dissolved in 3/4 cup water
6 large eggs, lightly beaten
1 tablespoon Thai chili sauce
3 Chinese sausages, thinly sliced
8 ounces medium shrimp, peeled and deveined
3 ounces chives, sliced into 2-inch pieces

Steps:

Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 105 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 4338 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use flat rice noodles for an authentic texture. Flat rice noodles are the traditional noodle used in char kway teow, and they have a unique chewy texture that is essential to the dish.
Soak the noodles before cooking. Soaking the noodles before cooking helps to soften them and make them more pliable. This will prevent them from breaking when you stir-fry them.
Use a well-seasoned wok. A well-seasoned wok will help to prevent the noodles from sticking and will also impart a delicious flavor to the dish.
Cook the noodles over high heat. High heat is essential for getting the characteristic slightly charred flavor of char kway teow.
Stir-fry the noodles constantly. Stir-frying the noodles constantly will help to prevent them from sticking together and will also ensure that they are evenly cooked.
Add your favorite toppings. Char kway teow is a versatile dish that can be topped with a variety of ingredients, such as shrimp, chicken, squid, vegetables, and eggs.

Conclusion:

Char kway teow is a delicious and popular dish that is easy to make at home. By following these tips, you can create a delicious and authentic char kway teow that your family and friends will love.