Char Kway Teow
The Meatmen
July 2, 2015
No cockles or more cockles?
This is one of the fan favourites! The typical Singaporean Char Kway Teow consists of ingredients like pork lard, lup cheong, bean sprouts, eggs and cockles, flavours close to our hearts that we grew up with. Who can forget growing up and having your darkened noodles and kway teow.
Sinfully good, and yet so easy to cook at home. The fresh cockles are to be left for last, and you’ll have that drool-worthy dish in the comfort of home! Well it’s a love hate relationship, and many of us have our preference but then again more cripsy pork lard for ours please!
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Ingredients
Adjust Servings
| ½medium fish cake | |
| 60g chives (cut into 5cm) | |
| 60g bean sprouts (with ends removed) | |
| ½chinese preserved sausage | |
| 50g fresh cockles shelled | |
| 2tbsp pork lard | |
| 2tbsp minced garlic | |
| 200g flat rice noodles | |
| 50g yellow egg noodles | |
| 1 egg | |
| 1tbsp dark soy sauce | |
| 2tbsp kecap manis | |
| 1tbsp sambal chili paste |
Directions
1.
Slice 1/2 a fish cake
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2.
Cut 60g of chives into 5cm length
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3.
Slice 1/2 a chinese preserved sausage diagonally
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4.
Add 2 tbsp pork lard to hot pan
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5.
2 tbsp minced garlic
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6.
Add 200g flat rice noodles with 50g yellow egg noodles
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7.
Add fish cake and sausage
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8.
Add 1 tbsp dark soy sauce, 2 tbsp kecap manis, 1 tbsp sambal chili paste, and stir-fry until noodles are well coated
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9.
Add 60g bean sprouts, chopped chives, and 1 beaten egg
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10.
Add 2 tbsp fresh cockles and stir-fry for another 20 seconds
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