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Char kuay teow - fried rice noodle with cockles


Posted the03/03/2010 By Shirley@Kokken69 (Visit website)






Recipe type: Main Dish

Number of serving: 2

Preparation time: 30 Minute(s)

Cook time: 15 Minute(s)

Difficulty: Easy


Ingredients:

Water 6 tbsp
salt 1tsp
Lard/ Oil 8 tbsp (I used less)
Garlic 2 tsp minced
Bean Sprouts 310g
Flat Rice Noodle 310g
Dark Soya Sauce 2 tbsp
Egg 4 beaten
Chilli Paste 1 tsp (I used sambal belachan)
Chinese Sausage 2, sliced and pan fried
Fish Cake 50g sliced.
Cockles 115g
Prawns 100g
Dark Sweet Sauce 1-2 tbsp
   Preparation:

1. Mix water and salt together and set aside.
2. Heat wok still smoking hot. Add 4 tbsp of oil and add minced garlic. Fry quickly to light brown and add bean sprouts, Rice Noodle (Kuay Teow) and (1) and Soya Sauce. Fry quickly over high heat for 1 min.
3. Push Kuay Teow to one side of the wok, add the remaining 4 tbsp of oil, add the beaten egg and fry quickly. Fry Kuay Teow with egg.
4. Add chilli sauce to taste.
5. Add Chinese sausage, fish cake, prawns and fry for another 1 min.
6. Spread out Kuay Teow in wok and add cockles*, cover the cockles with the noodles. Add dark sweet sauce and fry for 1/2 min after homogenous. Dish out and serve.

* I soaked the cockles in salted water for 30mins. The salted water is drained off and boiling hot water is added to the cockles. Drain off hot water immediately. The cockles can now be pried open easily. Deshell and use the clam morsel for frying.




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By Shirley@Kokken69 (Visit website)



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