Thursday, January 29, 2015

Fried Koay Teow [Fried Flat Rice Noodles]

This version of fried koay teow [Char Koay Teow] is a home-cooked version of Penang Char Koay Teow. It is very tasty and can be easily prepared in your own kitchen. I didn’t include clams cos’ these days with contaminated sea water, it is best to avoid eating clams [si harm].
The sauce ingredient is sufficient for 3 servings. Just do some simple calculation if you are cooking a varied portion. I used 600 gm koay teow cos’ 450 gm isn’t enough to fill my family members’ tummy for a meal, hehehe!. 
For nicer taste, it is advisable to fry one serving at a time. Better ‘Wok Hei’ and you will enjoy a plate of fragrant 'char koay teow' in the comfort of your home.  Moreover, it isn't as oily as from the hawker's stall.  Lard can also be used for frying this noodle.  

Ingredients for Sauce

[mix and bring to boil, set aside] - boiling is optional
[3 servings]
3 tsp premium oyster sauce
2-3 tbsp fish sauce
3 tsp dark soy sauce
Salt and pepper to taste
1 ½ tsp sugar to taste
3 tsp water
Other Ingredients
[serves 3]
450 gm fresh flat rice noodles [koay teow] – loosened
6-9 medium or big prawns – shelled
150 gm beansprouts
A bunch of chives – cut into 3 cm lengths
1 Chinese sausage – thinly sliced
1 tbsp chopped garlic
1 tbsp chai por – rinsed and drained [optional]
1-2 tbsp chilli paste [according to own taste]
3 eggs [I used duck eggs]
3 tbsp oil
  1. Heat a non-stick wok with oil, sauté garlic and chai por [if using] until fragrant. 
  2. Add in prawns, followed by noodles. Do not stir noodles, add in sauce ingredients and chilli paste. Then lightly stir to mix well [best to use chopstick or edge of wok ladle].
  3. Push noodles aside, break in the eggs. Cover with noodles and add beansprouts.   Give it a good stir to mix over high heat and until noodles are firm [slightly charred if you like] and fragrant.
  4. Lastly add in sausages and chives.
  5. Lightly stir to mix.
  6. Dish up to serve immediately.

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14 comments:

  1. PHJanuary 29, 2015 at 1:16 PM

    Wah! My favourite char koay teow! Kimmy, I straight away bookmarked this recipe as I love fried koay teow but don't know how to cook it hah..hah.. I tried once and it was not edible hah..hah... Your CKT looks good, definitely must fry up bigger portion :)

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  2. KimmyJanuary 29, 2015 at 2:46 PM

    Hi Phong Hong, I used to fry CKT at home with fresh see harm using a non-stick wok [really helps] but never posted this recipe here. The other day, I had a plate of CKT from the hawker's stall and was so disappointed with it. I told myself, I have to fry my own with or without the clams. Wow! it was so satisfying. 3 of us ate 600 gm of koay teow with duck eggs. The sauce here is just perfect for this portion. Take note - I fried 1 serving at a time, was so nice and worth the effort. BTW, when buying fresh koay teow, remember to specify it is for frying and not for soup. There is a difference.

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  3. mui muiJanuary 29, 2015 at 3:13 PM

    Hi Kimmy,
    I just had char koay te ow this morning.
    Oh! Yours make me drool..I love the Chinese lap cheong in it.

    Thanks a lot for sharing so many lovely noodles/pasta recipe to LTU!
    mui

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  4. MadelineJanuary 29, 2015 at 3:51 PM

    Hi Kimmy, Wow your CKT looks so delicious :) I have tried frying but it doesnt have much wok hei and it tends to stick to the wok, end up the koay teow all broken up in small pieces :P. Going to try your method.

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  5. Jayanthy KumaranJanuary 29, 2015 at 4:22 PM

    looks incredibly tasty..

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  6. Ana RegaladoJanuary 29, 2015 at 4:42 PM

    Yeah , I just tried Peng's CTK and yours just as drool-worthy ! Your recipe is worth stealing :D

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  7. DGJanuary 29, 2015 at 5:35 PM

    I love your home version Koay Teow, can see lot of eggs and ingredients on it, drooling over it. I love duck eggs, but too bad we can never find duck eggs here in Singapore.

    ReplyDelete
  8. ~董夫人～January 29, 2015 at 9:30 PM

    I fried Char Koay Teow too on Tuesday ... haha... not yet post ...

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  9. KimmyJanuary 29, 2015 at 9:48 PM

    Hi Mui Mui, I can omit the clams but I can't resist the Chinese Lap Cheong which is one important ingredients of Penang CKT.

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  10. KimmyJanuary 29, 2015 at 9:53 PM

    Hi Madeline, as I was telling Phong Hong, for home cooked CKT, best to use non-stick wok cos' we aren't using lard or charcoal fire for frying it. Without stirring too much, it will brown the noodles nicely giving it the aroma and doesn't break up the noodles which are 'very fragile'. You can only give it a good stir after the eggs have firmed up. Give it a try, you should succeed.

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  11. KimmyJanuary 29, 2015 at 9:55 PM

    Hi Jayanthy, honestly I find my fried CKT better than the ones from the hawker's stall. My hubby concurred the fact cos' I saw him really enjoying his big plate of CKT.

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  12. KimmyJanuary 29, 2015 at 9:57 PM

    Hi Anne, thanks for hosting the LTU event on noodles/pastas. There are so many lovely recipes to try for a noodle lover like me.

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  13. KimmyJanuary 29, 2015 at 10:00 PM

    Hi DG, didn't know that duck eggs aren't available in S'pore. Maybe you can get some from JB if possible. With chicken eggs is okay, too. Most hawker's stall charges more if frying with duck eggs.

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  14. KimmyJanuary 29, 2015 at 10:02 PM

    Hi Lay Pheng, looking forward to see your CKT post soon. Is it an easier version? Would love to try, too.

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