Char Kuey Teow

Recipe

200 gm of fresh rice noodles/ Hor Fun
50 gm of bean sprouts
1 piece of fish cake, sliced thin
*Optional: Added some strips of corned beef, because there can't be meatless!

Sauce (mixed together evenly)

3 tbs of soy sauce
1/2 tbs oil
1/2 tbs of dark soy sauce
1/2 tbs sugar

1. Heat up a wok. Traditionally, Char Kuey Teow must be fried using a Chinese wok. The black ones where my grandmother and mum used to use. But I used a non-stick pan instead. So I didnt have to put any oil in it
2. When the wok is very hot, add in oil (I omitted).
3. Next, add in strips of corned beef, fish cake and fry until fragrant.
4. Add in fresh rice noodles. Be careful not to squash them, or the rice noodles will all break up into small pieces.
5. Add half of the bean sprouts.
6. Slowly add in the sacue mixture according to personal preference.
7. Spread the rice noodles to the side of the pan so that there is a hole in the middle. Beat an egg into the centre of the pan. Using the ladle, scramble the egg so that the yolk is mixed quite unevenly with the white. You don't need to mix them until homogenous.
8. Then cover the rice noodles on top of the egg and mix vigorously so that the egg is distributed evenly.
9. Add in the rest of bean sprouts
10. Serve hot!

**A traditional plate of Char Kuey Teow uses the above mentioned ingredients. Pork lard to replace normal oil, lap cheung, cockles (si ham), and chinese chives. It is then served on a piece of banana leave on a plate. Very often, you will find that the plastic plate that was served has yellow stains. Some of them even have melted sides. You might say it's disgusting, unhealthy, but this is what I grow up seeing, eating and loving them!