Our Kway Teow

The lovely man has a favourite noodle dish. He had it once a long time ago, and then has ordered it everywhere he can trying to find the magic combination once again. Up until tonight they have all lacked something............. 'No more!' he can now cry, as we have the recipe ourselves. He was so excited - unbelievably - he cooked it himself tonight! With me as his sous chef (he'd be lost without me, really), two batches were made, one sans chilli, for the little ones, and one just as he who loves his Kway Teow really loves.

I found a recipe in our local Herald Sun newspaper. The original recipe comes from Sho Noodle Bar (and we are very grateful to Bob Hart and Pin Yan for sharing) but is altered to suit our personal taste. Here it is then, I have to admit, it really is one of the best noodle dishes I've ever tried.

Our Kway Teow

for the sauce

120ml light soy sauce
15ml dark soy sauce
15 ml oyster sauce
15ml fish sauce
30g sugar
5g white pepper
store in refrigerator where it keeps well

100ml vegetable oil (we use light olive oil)
200g peeled green prawns
200g fried fish cake slices
2 cloves garlic, minced
500g fresh rice noodles which have been soaked in cold water and separated if pre-packed)
3 Chinese sausages (lap cheong), thinly sliced
2 tbsp chilli paste (or to taste)
60ml Kway Teow sauce
3 eggs, beaten
100g bean shoots
3 tbsp (1 small bunch) chopped chives

Heat wok as high as possible. Add 100ml vegetable oil and stir-fry prawns with garlic until fragrant (about 2 minutes). Add the fish cakes, lap cheong, and rice noodles. Toss for a few minutes.

Add the chilli paste (Pun Chun brand is suggested but not essential) and Kway Teow sauce, continue to toss before adding the beaten egg. Finally add the chives and bean shoots toss for another few minutes and serve immediately.

Serves 4

Awfully easy to eat. Here is the first recipe cooked by The Lovely Man for this blog. This is my dinner, it may not surprise to know that the family *did not* wait for me to finish photographing, they just wanted to eat!

He is so very pleased and proud of himself - and really, well he should be - but he is also suprised at just how easy it was to make.......Have I been exposed? Time will tell, but I suspect the drudgery of everyday cooking (as he sees it) will ensure I remain appreciated for the ongoing effort of three meals a day!