I was planning to make my Char Kway Teow tonight for dinner but after getting up this morning and not knowing what to eat I decided that I was going to make it there and then. I could not start on anything because I'm expecting some people to come look at the house and I was going to take Stanley out so he's not a pain in the butt (although he kind off still was). After they were gone I started on making my Kway Teow. I got so excited and distracted in making the Kway Teow that I made up another batch after almost done making the first batch. Since I made two batches it took me about 2 hours to make the Kway Teow. I don't have any regrets making the Kway Teow because I feel like the Kway Teow tastes better than the once we buy at the grocery store.
- 150 g Rice Flour
- 1-1/2 tbsp Wheat Starch Flour
- 2 tbsp Corn Flour
- 1/2tsp salt
- 1 tbsp Oil
- 400 ml water
2. Add in the oil, salt and mix thoroughly.
3. Set the batter aside for.
4. Prepare your steamer.
5. When the water is boiling, ladle and spread a thin layer of batter onto the tray and steam for 4-5 minutes.
6. Remove the tray from the steamer and leave to cool slightly before using a scrapper to fold the kway teow. While waiting for the kway teow to cool, put in the next tray to steam. (I don't care to use the round baking pan I prefer to use stainless steel plates)
7. Cut into thin strips for fried kway teow. The noodle sheets can be kept in airtight containers in the fridge for a day or 2. (I froze the rest of the Kway Teow and I am planning to steam it again to soften it before using it the next time).
1/2 lb kway teow
1 tsp chopped garlic
3 tbsp cooking oil
3 - 5 prawns,
3 - 5 thinly sliced Chinese sausage
150g cockles, scalded and shelled (if available fresh then this is a must)
a handful of beansprouts
3 sprigs of chives, cut into 2 inch lengths
1 tbsp Chilli paste(sambal olek)
1 tbsp light soya sauce
Pepper to taste
A little dark soya sauce for colour
A little water
Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped garlic . Add prawns and fry until cooked.
Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add seasoning and sprinkle with a little water to mix.
Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of beansprouts and the chives. Do not overcook.