Char Kway Teow

The best of Singapore cooking by Leong Yee Soo

Char Kway Teow


The next 3 items are under the category A

6 table spoons water
1 teaspoon salt
1/2 teaspoon msg

Lard
2 teaspoons pounded garlic
310g (11 oz) tau gay ie bean sprouts
310g (11 oz) flat rice noodles - aka kway teow
2 tablespoons dark soya sauce
4 eggs
Chilli Sauce
1 pair chinese saussages, sliced thinly and fried
115g (4 oz) c-ockles
55g (2 oz) chives, cut into 5cm (2 in) lengths
1-2 tablespoons sweet thick black sauce



METHOD

1. Mix A in a bowl. -------> see above for A

2. Heat large wok till smoking hot.

Put in 4 tablespoons lard and fry garlic till light brown. Add bean sprouts and rice noodles. Sprinkle A mixture and dark soya sauce and stir-fry for 1/2 minute.

3. Push rice noodle mixture to one side of wok. Add 4 tablespoons lard and scramble eggs.

4. Stir in scrambled eggs and mix well with noodles.

5. Pour in chilli sauce according to taste.

6. Add saussages, and stir fry for another minute adding some lard to the sides of the wok.

7. Leave space in center of noodles to put in c-ockles (hum). Cover c-ockles with mixture, add chives and sweet thick black sauce. Toss for 1/2 minute and serve on a large serving plate.