The Original Singapore Noodles aka Char Kway Teow

Pictures by my Singapore friend Chinyi Chen whom I met at the Asian Celebrations in town this year. Thank you Chinyi for taking such great pictures!

The Original Singapore Noodles aka Char Kway Teow recipe

Ingredients:
2 bags of dried flat rice noodles about 1/2 inch wide, (soak in cold water till pliable, pour out excess water)

1 bunch of spaghetti, the diameter of a quarter, (boil till pliable, strain) or use yakisoba noodles

Oil

2 garlic, peel and mince

2 shallots, peel and mince

2 pounds of peeled shrimp with the tail on

8 Chinese sausages, soak in water for 25 minutes, peel and discard casing, cut thinly diagonally 

1 pound of pre-fried fish cakes, cut into strips

1 bunch of Yu Choy Sum or any dark leafy green vegetables, cut and discard 1 1/2 inch of the ends and divide into four equal sections lengthwise

2 cups of bean sprouts preferably without head and tail, wash, rinse and strain, repeat three times 

2 bunches of green onion, remove 1 inch from the root, save the whiter/ lower part of the green onion (about 2 1/2 inches) for cooking other food, cut and divide the top green stalks into 2 inch long pieces

6 eggs beaten

Cockles
Seasoning:

Organic chicken broth (optional)

White Pepper

Black Pepper

Garlic Powder

Onion Powder

Teriyaki Sauce

Dark Soy Sauce

Light Soy Sauce

Oyster Sauce

Soy Sauce Paste

Kicap Manis

Molasses

Chinese Rice Wine/ Shaoxing Jiu
Method:

Add enough oil to coat the frying pan. Add Chinese sausages, fry till almost brown then dish out and set aside.
Add about 1 tablespoon of oil to the frying pan. Fry fish cake till slightly golden brown, dished up and set aside. 
Add 1/2 of the shallots and garlic. Fry till fragrant then add shrimp, add white pepper, black pepper, garlic powder, onion powder, add a little teriyaki sauce, fry till shrimp is cooked, dish out shrimp and excess liquid. Save the liquid. 
Rinse and dry the frying pan with paper towel, add a tablespoon of oil and add the rest of the shallots, garlic and ginger, fry till fragrant then add Yu Choy Sum, dish up and set aside.
Add bean sprouts, then add both types of noodles and the liquid saved from frying the shrimp. Add a little organic chicken broth if the noodles are too stiff. Add white pepper, black pepper, garlic powder, onion powder, 1 shake of dark soy sauce, 2 – 3 shakes of kicap manis, a few dollops of oyster sauce, a few dollops of soy sauce paste, two to three tablespoons of molasses, Chinese rice wine/ Shaoxing jiu and a dash of light soy sauce to taste if it is still bland for you. Stir the sauces into the noodles, toss and mix in well. Add a little more oil to the frying pan if necessary. 
Lastly, push noodles aside and add the beaten egg mixture. Stir fry the eggs till cooked, then push aside and add cockles, toss the noodles or cover the frying pan with a lid till everything is cooked. 
Add back in the shrimp and chicken sausages. Add green onions. Toss them into the noodles and mix in well before serving.
Garnish with cilantro.

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