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{"id":5551,"date":"2017-10-29T04:28:53","date_gmt":"2017-10-29T08:28:53","guid":{"rendered":"http:\/\/gawrimanecuta.com\/?p=5551"},"modified":"2017-12-10T13:15:20","modified_gmt":"2017-12-10T18:15:20","slug":"malaysian-char-kway-teow","status":"publish","type":"post","link":"https:\/\/gawrimanecuta.com\/malaysian-char-kway-teow\/","title":{"rendered":"Malaysian Char Kway Teow"},"content":{"rendered":"

$\"\"$ <\/a><\/p>\n

CHAR KWAY TEOW (Stir fried rice cake strips)<\/h3>\n
A true and tested Malaysian delicacy. If you want to make this dish you have to include certain ingredients like the belacan<\/em> which I normally incorporate into the sambal<\/em>.<\/p>\n
The ingredients for the sambal includes garlic, shallots, red chilies and belacan, slow cooked until it thickens.<\/p>\n
Substitute blood cockles<\/em> with clams, fresh or canned.<\/p>\n
One other ingredient that is used is the cooking caramel sauce<\/em> (Cheong Chan). If it\u2019s unavailable Hoisin and Oyster sauce works as well.<\/p>\n
Buy a good quality gourmet, thick soy sauce. And you have to use lard<\/em> to get that shiny, smooth texture.<\/p>\n
The sauces give this noodles the colour and its taste. It\u2019s easy to make this dish once you\u2019ve collected all your ingredients.<\/p>\n
For those who have travelled to Malaysia you know what I\u2019m talking about.<\/p>\n
<\/p>\n
<\/p>\n
Ingredients:<\/h3>\n\n
White flat noodles separated (900 g\/ 1 bag)<\/li>\n<\/ul>\n
$\"\"$ <\/a><\/p>\n
\n
2 cup shrimps<\/li>\n
1 cup blood cockles shelled (kerang) (substitute \u2013 canned clams)<\/li>\n
\u00bd cup fried pork belly (substitute \u2013 pork rind, fried bacon fat, lard or crackling)<\/li>\n
4 eggs<\/li>\n
2 cup mung bean sprouts, keep one handful aside<\/li>\n<\/ul>\n
$\"\"$ <\/a><\/p>\n
\n
1 square fried tofu sliced<\/li>\n
1 round fried tofu sliced<\/li>\n
10 fish balls sliced<\/li>\n
4 Chinese sausages sliced thin (lap cheong)<\/li>\n
10 garlic chives (Chinese chives) cut into 2\u201d length<\/li>\n
1 fish cake sliced \u2013 in the middle<\/li>\n<\/ul>\n
$\"\"$ <\/a><\/p>\n
\n
3 shallots or 1 small red onion<\/li>\n
2 garlic cloves chopped<\/li>\n
2 tablespoons\u00a0chili paste<\/li>\n
1 tablespoons\u00a0fish sauce (or just use<\/li>\n
2 tbsp sambal \u2013 see recipe below for the sambal)<\/li>\n<\/ul>\n
<\/p>\n
\n
3 tablespoonsthick dark soy sauce<\/li>\n
2 tablespoonslight soy sauce<\/li>\n
2 tbsp thick caramel sauce (Cheong Chan) or 1 tbsp Hoisin and 1 tbsp Oyster sauce mixed together<\/li>\n
2 tbsp sambal and<\/li>\n
1 tsp pepper<\/li>\n<\/ul>\n
$\"\"$ <\/a><\/p>\n
\n
1 red chili sliced<\/li>\n
\u00bc cup lard<\/li>\n
and 2 tablespoons oil<\/li>\n<\/ul>\n
$\"\"$ <\/a><\/p>\n
SAMBAL<\/h3>\n
Ingredients:<\/h3>\n
\n
10 shallots<\/li>\n
10 garlic cloves<\/li>\n
1 cup red dried chilies soaked in water and drained<\/li>\n
1\u201d belacan (shrimp paste) roasted<\/li>\n
2 tbsp oil<\/li>\n<\/ul>\n
<\/h3>\n
Method:<\/h3>\n
Blend all the ingredients or pound them to a fine paste. Heat the oil and add the blended ingredients. Keep stirring until the mixture thickens. That will take about 30-45\u2019.<\/p>\n
<\/p>\n
Utensils:<\/h3>\n
\n
A wok, two spatulas and high heat.<\/li>\n
Banana leaves (optional)<\/li>\n<\/ul>\n
<\/p>\n
Method:<\/h3>\n
Heat oil and lard and add the sambal, and stir it around. Add the chives, prawns, cockles\/clams, pork and the sauces.<\/p>\n
Add noodles and keep stirring. Keep the heat high at all times.<\/p>\n
Now, push the ingredients to the side of the wok and add the eggs. Fry the eggs, fish cakes, and the rest of the ingredients.<\/p>\n
$\"\"$ <\/a><\/p>\n
Stir fry over high heat and stir fast. Throw in the bean sprouts that you kept aside and stir it in. Remove from heat and\u00a0serve on a banana leaf for that authentic Malaysian Char Kway Teow flavour.<\/p>\n
Just as I was finishing this dish on my deck, one of my neighbours stopped by with his dog and he got to taste Char Kway Teow for the first time, and loved it.<\/p>\n
\u201cHi Gawri, what are you cooking\u2026smells good?\u201d \u2013 How many times have I heard that beautiful phrase that makes this home cook so happy.<\/p>\n
<\/p>\n
Cooking method: Stir fry<\/h3>\n
Prep time 20\u2032, Cooking 10\u2032<\/strong><\/p>\n
Serves: 7 generous portions<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"
CHAR KWAY TEOW (Stir fried rice cake strips) A true and tested Malaysian delicacy. If you want to make this dish you have to include certain ingredients like the belacan which I normally incorporate into the sambal. The ingredients for the sambal includes garlic, shallots, red chilies and belacan, slow cooked until it thickens. Substitute<\/p>\n","protected":false},"author":82,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,90],"tags":[167,168,158,166,169,170],"_links":{"self":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5551"}],"collection":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/users\/82"}],"replies":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/comments?post=5551"}],"version-history":[{"count":2,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5551\/revisions"}],"predecessor-version":[{"id":5553,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5551\/revisions\/5553"}],"wp:attachment":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/media?parent=5551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/categories?post=5551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/tags?post=5551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

SAMBAL<\/h3>\nIngredients:<\/h3>\n\n10 shallots<\/li>\n10 garlic cloves<\/li>\n1 cup red dried chilies soaked in water and drained<\/li>\n1\u201d belacan (shrimp paste) roasted<\/li>\n

Ingredients:<\/h3>\n\n10 shallots<\/li>\n10 garlic cloves<\/li>\n1 cup red dried chilies soaked in water and drained<\/li>\n1\u201d belacan (shrimp paste) roasted<\/li>\n

<\/h3>\n

Method:<\/h3>\nBlend all the ingredients or pound them to a fine paste. Heat the oil and add the blended ingredients. Keep stirring until the mixture thickens. That will take about 30-45\u2019.<\/p>\n <\/p>\n

Utensils:<\/h3>\n\nA wok, two spatulas and high heat.<\/li>\n

Method:<\/h3>\n
Blend all the ingredients or pound them to a fine paste. Heat the oil and add the blended ingredients. Keep stirring until the mixture thickens. That will take about 30-45\u2019.<\/p>\n
<\/p>\n