Char Kway Teow

I decided to cook the Char Kway Teow recipe from taste.com.au for tonight's dinner. I replaced a number of ingredients I disliked from the original recipe, and the result was? Well, better than the take away from Oakleigh's chinese fast food restaurants... both my husband and I cleaned our plates. However, I think this Char Kway Teow cannot be compared to the authentic flavours of the Char Kway Teow my family buy from well-known Kway Teow stalls in Pluit (North Jakarta, Indonesia), who knows what their secret ingredients are. My mom has told me her recipe for Char Kway Teow so I will try her version in the future.


Ingredients
Flat rice noodle
Pork meat balls - cut to half
Peeled raw prawns
Lap cheong (Chinese sausage) - slice to small pieces
Spring onion - chop
Garlic - finely chop
eggs - beaten
bean sprouts


Olive oil
Dark soy sauce
Light soy sauce
Sugar
Small red chillies - chopped, soaked in light soy sauce (optional)


Cooking method
Prepare the noodles: Follow the instruction written on the flat rice noodle packet. Drain and set aside.


On high heat, heat olive oil in the wok (a Char Kway Teow stall owner once told me that high heated wok is essential for a delicious Kway Teow dish), stir fry garlic, quickly followed by the pork meat balls, raw prawns and lap cheong. 


When pork meat balls and prawns are slightly browned, insert eggs mixture and spring onion. Stir until the eggs are half cooked, then add the cooked flat rice noodles.


Add splashes of dark soy sauce, followed by light soy sauce, and small amount of sugar. Stir all ingredients until the noodles are evenly covered with soy sauce (add more soy sauce if the noodles are not evenly covered, taste frequently and add sauces appropriately to balance the flavours). 

Add bean sprouts, stir for just a couple of minutes to retain crunchiness. 

The Kway Teow is ready to be served. 

Eat with chopped chillies in light soy sauce. (Chopped chillies soaked in light soy sauce is my family's everyday meal companion. I noticed that this is common amongst Hokkien-Chinese).