Wednesday, May 15, 2013

Char Kway Teow

A few months ago I had such a huge craving for char kway teow. I am not sure why I could not find any fresh or frozen cockles from the Asian grocery stores that I visited. Then I decided to visit this Asian grocery store which is slightly future from my house to test my luck and I was happy to find some frozen cockles! It was a little expensive because I remember paying about $3 for a packet and this time it was about $5. Anyway since I was craving for it I still bought a packet. Using my seasoned cast iron pan I made a yummylicious char kway teow. I had char kway teow all week long for breakfast!  I was I heaven! It was also very tasty since I made it several times in a row (able to perfect it) and used my season pan. When I finished my cockles and hubby happened to worked near there he even offered to buy me more cockles since I had none left!

Recipe from Lily

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 egg

1 tbsp Chilli paste(sambal olek)
1 tbsp light soya sauce
Pepper to taste
A little dark soya sauce for colour
A little water


1. Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped garlic . 
2. Add about prawns and fry until cooked.
3. 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.
4. 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.
5. Add cockles if desired and mix in a handful of beansprouts and the chives. Do not overcook.
Remove the dish to a plate and serve hot.

This is Lily's recipe and I have adapted her recipe to suit me depending what I have at home. I've even made it with glass noodles before too! I love my char kway teow with cockles so every time when I make this this the cockles is a MUST!

Last month I went to an Asian grocery store they had frozen abd fresh cockles too. I guess a few months ago it wasn't in season? It was on sale again for $3 instead of $5 a packet.  I was so excited or kiasu and stocked up 6 packets! I am afraid I will run out of it or cannot find it again. I find that the more often I cook this dish the better it taste. Not sure if is in my head! Will be making Char Kway Teow really soon again! Drool!!!


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