Together with oyster omelette, char kway teow reminds me of the street operas in Singapore. 做大戏。I am not a fan of char kway teow from young, but my sister is. So we get to eat this pretty often. I like the oyster omelette a lot more.
So, unlike most Singaporeans, I did not eat char kway teow most of my growing up years, until I got married, and my husband would drag me to all sorts of places to try this dish. Hm… all I can think of is the amount of lard in it.
Having said that, I do appreciate that it really tastes good, and is such an important part of Singapore. Most people would miss this dish when they are out of the country for too long. I happen to just cook it for my children whenever I wanted to. It is an easy dish to cook. The trick is to use really hot oil, and break the noodles into smaller pieces if possible. The eggs must also be broken.
200g dried rice noodle (hor fun, flat and fat kind)
100g yellow noodles
2 Tbsp garlic, chopped
40g bean sprouts, towgay
3 chinese sausages, sliced thinly diagonally
10 medium prawns, tail on
3 eggs, lightly beaten
50ml veggie oil or lard
3 Tbsp fish sauce
4 Tbsp Kecap manis
1 teaspoon chicken powder
Green/Spring onions cut to finger length
- Cook the dried noodles in a big pot of water for 5 minutes. Then rinse with cold water.
- Heat wok till very hot.
- Add oil or lard and fry the minced garlic until light brown.
- Add the noodles and fry for 2 minutes.
- Push noodles to the side of the wok, and add the eggs.
- Once the eggs are cooked, mix the noodles.
- Add the bean sprouts, the prawns and sausages and any other ingredients if using.
- Once they are all cooked, quickly stir them together and add the sauce.
- Fry another 2 minutes. If you like your noodles wet, do not over fry it.
- Dish out and decorate with toppings.
- Serve immediately.