Recipe - Char Kway Teow

Ingredients 1 kg (32 oz) kway teow (fresh flat rice noodles) 4 tbsp chopped garlic 18 oz bean sprouts 6 oz Chinese mustard greens (chye sim) 2 Chinese sausages, thinly sliced 12 medium sized prawns, cooked and peeled 5 eggs, beaten 4 tbsp fish sauce 5 - 6 tbsp sweet dark soya sauce 3 tbsp sambal chilli paste (or Sambal Oelek) 180 ml (6 oz) seafood stock 300 g cooked squid sliced into 1/2 cm rings 8 oz cup vegetable oil or lard

Method
Heat a large wok until very hot. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. Push the ingredients to the side of the wok, forming a well in the centre. Add the rest of the oil or lard and heat it. Add the beaten egg and fry it together with the noodles. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into the noodles. Add the fish sauce and sweet dark soya sauce and fry all ingredients together for another one to two minutes before adding the Chinese sausages, cooked prawns, cooked squid, and seafood stock. Toss to combine. Serve hot.

By LOW THYE HONG

This dish began as a poor man’s meal. Over time, many more ingredients were added, making it one of the most loved Singaporean dishes.


Taken from http://www.visitsingapore.com/