Fried Rice Noodles // Char Kuew Teow

Its been more than a year if i still remember the last time i had Char Kuew Teow. Being in a foreign place where kuew teow itself is hard to find just make the craving impossible to satisfied. Recently, I did ask a friend the possibilities of finding kuew teow and he said “hell yeah..its in a pack..its dried, just like meehoon or maggi where you need to soak or boil it”.

Ahhhhh…why i never think of it before. Back in Malaysia we always have it the fresh one, so i never thought they have it dried in a pack.

Well…lets cook some kuew teow shall we?

[spoiler intro=”Resepi” title=”Klik Here To See The Recipe Below”]

Ingredients

1.  1 kilo or a pack of Kuew Teow

2.  200gm or more prawns

3.  A handful of cockles (kerang)

3.  5 cloves of garlic

3.  Chilli Paste (Cili Boh) or a handfull of dried chillies, boiled and blend it into paste.

4.  Beansprouts (taugeh)

5.  Koochai (kuchai)

6.  6 spoonfull of Oyster Sauce

7.  3 spoonfull of Sweet soysauce

8.  3 spoonfull of thick soysauce (can be skipped)

9.  1 cube of Pati Ikan Bilis

10. Salt & Sugar

The Preparation

A.  The Char Kuew Teow Sauce/Paste

1.  Boiled prawn (half cooked) and separated the head and scale. Keep the “stock” to be used later.

2.  Blend the prawn head n scale together with the “stock” then filtered it. Keep the starched stock.

3.  In a small pan, mixed the stock with pressed garlic, oyster sauce, soy sauce, pinch of salt and spoon of sugar together with pati ikan bilis cube.

4.  Put it on a stove (medium temperature) and let it simmer until thickened. Once thicken, remove from the stove and let it cool.

B.  The “Char Kuew Teow”

1.  Heat a pan with a spoon of vegetable oil, pressed a clove of garlic and saute it.

2.  Add a spoonful of chilli paste and 4 tablespoon of the the “sauce” that you prepared earlier.

3.  Add prawns and cockles (I did not use cockles since i dont have em)

4.  Add a half cup of water then let it simmer.

5.  Then add a handful of kuew teow, with taugeh and kuchai.

6.  Add an egg.

[/spoiler]

Well…it looks good doesnt it? And it taste good too. It will be better if i have “cili jeruk”. If you like it more saucy/gravy (basah) you can add more water during cooking. I like it like this.

Would you rather cook it yourself or just go to the stall and tell Abg Char Kuew Teow – “abang..bagi char kuew teow satu udang lebih kerang lebih and cili jeruk pun lebih”

Entahlah..I dont know…but i bet the “abang” would say “Bayar lebih boleh?”