I'm lucky enough to have this at home. My husband is pretty good at cooking this. If you don't know, Char Kuey Teow is a Malaysian dish. As we live in Sydney now, it's not easy to find good Char Kuey Teow in Sydney.
So here, I'm happy to share our Char Kuey Teow recipe so that you can give it a go yourself at home too!
All you need:
1 - Sambal Oelek
2 - Fish Cake, sliced
3 - Garlic, chopped finely
4 - Prawns
5 - Eggs (an egg per person)
6 - Lap Cheong (chinese sausage)
7 - Chives (1/2 diced & 1/2 sliced)
8 - Fresh Chilli
9 - Beans sprout (not pictured)
You will also need the noodles - Flat Rice Noodles.
Sauces (amount based on personal taste)
Dark Thick Black Sauce (hard to find the ones you can get from Malaysia here in Sydney, you can try mixing Thick Dark Caramel Sauce with Thick Dark Sauce) - we get ours from Malaysia and bring them over
White Ground Pepper
Here's what you need to do:
1 - Heat your wok up over the stove, add 1/2 tablespoon of oil. Once that's heated up, add garlic, diced chives and chilli, once that's fragrant, add the lap cheong. Fry until cook.
2 - Add in your egg, fry that, then add the fish cake. Once that's almost cooked, add the prawns. Fry it until cook. Do not over cook, it's ready when the colour has changed.
3 - Add in the noodles, sambal oelek and sauces. Fry it, when almost done, add the sliced chives and beans sprouts, fry it until properly mixed. Don't take too long or you'll over cook your noodles.
4 - Serve hot!
*make sure that your fire is high, the secret in Char Kuey Teow is the heat, fire and a good WOK.