Homemade Char Kway Teow

Annie was feeling like some homemade (as in Malaysia) char kway teow. "Kway teow" is a steamed , flat rice noodle. "Char" is to fry.

For the ingredients, we have bacon fat, bean sprouts, prawns, chopped garlic, lup cheong (Chinese sausage), the kway teow, and preserved vegetables.

Melt some bacon fat in a hot wok, then toss in a couple of spoonfuls of garlic and preserved vegetables. Stir until fragrant, then add some lup cheong and a few prawns. Stir-fry until the prawns start to turn pink. then add the noodles. Season with a sauce made from soy sauce, dark soy sauce, oyster sauce, salt, sugar, white pepper, and chili sauce. Stir it all together for about a minute.

Push the noodles off to one side, add a little more bacon fat, and crack an egg. Break it up and let it start to firm up.

Stir the noodles back into the egg and mix it well to break the egg up. Toss in a handful of bean sprouts. Fry for another minute or two, then plate up.

This version is missing some green onion but that's okay.

What is really missing is the "wok hei" of a well seasoned wok. We use our wok for everything, from frying to steaming fish to braising Filipino adobo to simmering grated pineapple. It never gets a chance to build up all those nice, fried food nuances. We need a wok just for stir-frying...and a gas burner to go with it.

Aloha,

Nate