Delicious Char Kuey Teow

I don't normally like to eat this delectable dish outside for health reasons. So, this time I took to making this dish at the comfort of our home - and the result ----> pipping hot kuey teow with melt-in-the-mouth cockles and sweet succulent prawns - simply scrumptious! And the look on the face of your loved one tucking into his plate of char kuey teow - priceless!

As I was reading though some blogs, I learnt that the secret to making a good char kuey teow is the high heat of the wok & the control of the timing of cooking and the use of the freshest ingredients. My favorite ingredients in any char kuey teow is the prawns and half-cooked cockles - love 'em! The reward of cooking this at home is that you can add as many prawns and cockles as you wish.

Herewith is the recipe:

Ingredients:

For the chili paste:

3 fresh chilies

12 seeded dried chilies (soak in hot water until it softens)

3 small shallots (peeled and sliced)

1 tsp of oil

A pinch of salt

(NOTE: Blend all these ingredients together until fine)

Sauce:

5 tbsp soy sauce

1 1/2 tbsp dark soy sauce

1 tbsp sugar

1/2 tsp fish sauce

1/2 tsp salt

(NOTE: Mix all these ingredients until the sugar and salt is dissolved)

Main ingredients:

14 shelled and deveined prawns (submerge in ice cold water and add 1 1/2 tbsp of sugar - leave aside for 30 minutes or so - this gives the prawn the succulent, juicy & sweet taste)

500 gm kuey teow (flat rice noodles) - the best will be to get the fresh ones; but, since it's difficult to find the fresh one, I bought packed kuey teow from Tesco. Make sure the kuey teow is completely loosened and there is no clumps.

500 gm bloody cockles (extract the cockles by opening its shell - this is very time-consuming but well worth the effort!)

A bunch of fresh bean sprouts (soak in cold water before using to maintain its freshness and crispness)

A bunch of chives (kucai) (remove about 1-inch of the bottom section and cut the remaining chives into 2-inch lengths)

4 cloves of garlic (chopped finely)

2 eggs

Steps:

1. Heat up the wok with 1 tsp oil and stir-fry the grinded chili paste until aromatic. Dish out and set aside.

2. Clean the wok thoroughly and heat it over high flame until it starts to smoke (this is the secret to making a good char kuey teow - a super hot wok).

3. Add 2 tbsp of oil into the wok and add the chopped garlic. Do a quick stir. When you see the garlic browning, it's time to add the next ingredient.

4. Drain the prawns from the ice water and add it into the wok. Make a few quick stirs until the prawn starts to change color (this has to be quick as to prevent the prawn from over-cooking).

5. Add the bean sprouts into the wok and immediately followed by the kuey teow (flat rice noodles).

6. Add about 3 tbsp of the sauce into the wok and stir vigorously to blend well. (taste and if needed, add more of the sauce). (There will be balance of the sauce which you may store for later use).

7. Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack 2 eggs on it. Use the spatula to break the egg yolk and stir to blend with the egg whites. Flip the noodles and cover the egg; and wait for about 15 seconds for the egg to cook.

8. Add about 2 tbsp of chili paste (this is the spicy version!).

9. Continue to stir-fry and make sure the egg is cooked through. Turn off heat.
10. Add the cockles to the wok. (I love the cockles to be half-cooked - the heat of the noodles will slowly cook the cockles).

11. Finaly, add chives. Do a couple of quick stirs, dish out and serve immediately.

( NOTE: In all the steps above (Steps 2-9), the secret is to stir-fry it quickly using a high flame)

Indulge! Mouth-watering and so darn good - my husband couldn't stop praising me :)