Char Kway Teow (but halal!)
here’s how to make hawker-style CKT at home!💕
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Char Kway Teow (but halal!)
(per 1 portion)
200g kway teow (broad rice noodles)
70g yellow noodles
1.5 tbsp rendered chicken fat OR vegetable oil
2 clove garlic, minced
1 egg, beaten
1 tbsp prepared sambal tumis
1 tbsp fish sauce
1 tbsp oyster sauce
2 tsp dark soy sauce
1.5 tbsp sweet sauce
1 stalk garlic chives (koo chye)
a handful of beansprouts (taugeh)
10 raw blood cockles, shucked
directions
in a wok or pan on medium-high flame, heat the chicken fat or oil until it starts to smoke.
sauté the minced garlic until fragrant.
add in the egg and scramble it until it get fully cooked and is in small separate pieces.
add a spoon of sambal, increase the heat to high and toss well.
add in the noodles and stir fry for another 15 seconds.
add the fish sauce and oyster sauce and toss to coat the noodles and get them to char well, imparting a smoky aroma.
then toss in the chives and bean sprouts and stir fry until cooked.
add the dark soy sauce, sweet sauce and cockles. quickly turn off the heat and toss feel to coat the noodles.
the residual heat will help cooks the cockles to perfection.
serve char kway teow hot on a plate lined with banana leaf. enjoy!
if your want more n00ds, here are some recipes you can try!:
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The detail about using residual heat to cook the cockles is chef-level precision most home recipes skip. Getting that wok-char smoky flavor at home is such a specific challeng and the emphasis on high heat plus the toss timing seems key. I tried making CKT once and completly killed the noodles by overdoing the stirfry, this makes me wanna give it another shot with better temp control.