COOKS!!! I NEED A RECIPE FOR CHAR KWAY TEOw!!?

Question

I don't know if I spelt it correctly. but its this delicious chinese dish that involves stir-frying rice noodles with various things. It's delicious! I really want the recipe! thanks :)

Answer 1

Char Kway Teow

This popular Singapore street hawker dish is made with chow fun rice noodles.

Serves 4

INGREDIENTS:

1 cup mung bean sprouts
1 yellow onion
2 large carrots
1 cup shredded Napa cabbage
3 to 4 fresh chili peppers, or to taste
2 cloves garlic
1/4 pound barbequed pork
2 Chinese sausages (lop cheong)
6 ounces peeled and deveined fresh medium shrimp
1 pound fresh rice noodles
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 teaspoon brown sugar
3 tablespoons oil for stir-frying
3 eggs, lightly beaten
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh cilantro leaves


PREPARATION:

Rinse and drain the mung bean sprouts. Peel and chop the onion. Peel the carrots and cut on the diagonal into 1/4-inch pieces. Shred the cabbage. Cut the chili peppers in half lengthwise, remove the seeds and finely chop.
Peel and finely chop the garlic.

Cut the barbequed pork into thin pieces. Cut the sausages on the diagonal into 1/2-inch pieces. Steam the sausages for about 10 minutes. Soak the shrimp in lightly salted warm water for 5 minutes.

In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.

Heat 1 tablespoon oil in a wok over medium heat. Add eggs and scramble. Remove. Heat 2 tablespoons oil in a wok over medium-high heat. Add onions and carrots and stir-fry until the onion is softened. Add the chiles and garlic and stir-fry until fragrant. Add the shrimp and stir-fry unti they turn pink. Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.

Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.

Heat 2 tablespoons oil. Add the rice noodles and cook for 2 minutes, stirring continuously. Push up to the sides and add the sauce in the middle. Heat to boiling, then mix in with the noodles. Add the other ingredients back in the pan. Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg. Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper.
Serve hot, garnished with the cilantro.

Answer 2

Penang poultry Curry (Penang Gai): 35 min 15 min prep 2 servings a million cup chickens, decrease into chew sized products a million/2 cup coconut milk a million tablespoon chopped garlic 2-3 tablespoons panang curry paste 2 tablespoons fish sauce sugar 3 kaffir lime leaf, shredded 10-15 basil leaves, finely shredded a million. place a wok over medium severe warmth, and heat the coconut milk, yet do no longer enable it boil. 2. upload the curry paste, and stir it till the oil starts to cut up out and ask your self a skinny action picture, to hold out the optimal style. 3. upload the relax ingredients different than the lime leaves and basil leaves, and simmer till the sauce is absorbed and thickened. 4. upload the lime leaves and basil leaves and stir fry temporarily earlier serving.

Answer 3

im an asia.. this is a very famous dish in singapore. To be honest, i dont think so we can make it "homemade" coz i have tried serveral time, still cant even get a little taste of it! =(