Char Kway Teow

                                                      Char Kway Teow


            Introduction


Char kway teow, meaning "stir-fried ricecake strips", is a popular noodle dish in Singapore. The dish is typically prepared at a hawker stall. This dish was popularised from the 1950s to 1970s. Char kway teow has a reputation of being unhealthy due to its high saturated fat content. It was usually served to labourers as it was a cheap and energy filled dish.



           INGREDIENTS

• Rice Noodles 
• Eggs
• Cockles
  
• Bean Sprouts 
•  Prawns
• Dark Soy Sauce 
• Garlic

These are the main ingredients to cook up this well-known dish. =] , extra ingredients can be added for example , fishcake etc.

        Method of Preparation

1.  Heat oil in wok on high. You have to maintain high heat throughout. 
2. Stir-fry garlic a few seconds, add Chinese sausage for about a minute. 
3. Toss in fresh seafood and/or meat (if using) and leafy greens, and stir-fry till semi-cooked. 
4. Add noodles and tau pok (if using), drizzle 3 to 4 tbsp of the seasoning sauce soy sauce mixture/ all over the noodles. 
5. Gently stir-fry for 3-5 mins. Make a circular empty space in the middle of the wok, using your ladle to push the noodles up and all around the outer edges of the wok.  
6. Add some oil, pour the beaten eggs and scramble. 
7. Mix into kway teow. Finally add chives (or scallions) and bean sprouts, fold the noodles over, give it one good last stir-fry to mix well with the kway teow. 
8. Turn off heat, dish onto individual serving plates, garnish with coriander leaves.

And there you go, simple isn't it? Haha =D.


          Conclusion!!
Last but not least, time to share where some famous stalls are. Craving for some delicious Char Kway Teow? Then scroll down and go look for the famous ones! =]

•  Old Airport Road
• Stall 17, Zion Road Food Centre 
• #02-18 Hong Lim Market & Food Centre, Block 53A Upper Cross Street